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Thai Red Curry Chicken with Basil

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Author: My Global Cuisine


  • 2 Ibs chicken breasts sliced into chunks or into bite sizes
  • 1 13 1/2 ounces can of coconut milk shaken
  • 1 TBSP of red curry paste
  • 2 TSP of tamarind paste
  • 1 TBSP of palm sugar
  • 2 TBSP of low sodium chicken broth or water
  • 1 1/2 TBSP of Thai fish sauce
  • 1 to 2 red chillies thinly sliced
  • 5 kaffir lime leaves julienned
  • 1 handful of Thai sweet basil


  • - Bring the coconut milk to boil in a large wok or in a heavy large skillet over medium-high heat.
  • - Add the curry paste and stir to blend. Add the tamarind paste and stir to blend. Add the palm sugar, the chicken broth and the fish sauce and stir for about 1 minute.
  • - Add the chicken and cook until chicken is cooked through and changes color, stirring often, for about 5 minutes. Do not overcook the chicken, otherwise it will get tough.
  • - Add the the red chillies with the seeds, the kaffir lime leaves and the basil and cook for about 1 minute. Taste sauce and adjust flavors. For more heat, add more of the sliced chillies. For more salt, add more fish sauce. Serve with steamed Thai jasmine rice.