Chicken with Red Curry

Chicken with Red Curry

Chef Chirada DeToro



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1 lb boneless chicken breast, cut into big cubes

  • 3 tbsp vegetable oil

  • 2 tbsp red curry paste

  • 2 (13.5 oz.) cans of coconut milk

  • 5 tbsp fish sauce 

  • 5 tbsp sugar

  • 2 cups of eggplant, diced

  • 2 cups of pepper, julienned

  • 1 cup bamboo shoot strips

  • 1 cup of green beans cut in to 1” long pieces

  • 1 cup fresh basil


  1. In a pot heat up the oil, then add curry paste.

  2. Stir until it smells. Add chicken. Let chicken cook 50%, then add coconut milk.

  3. Add fish sauce, sugar, and all vegetables except basil.

  4. Bring it to boil and let it simmer until the vegetables are cooked (make sure not to over-cook the vegetables).

  5. Add basil and remove the curry from the heat.