Chicken and Red Curry


  • 1 Tbs red (or green) Thai curry paste
  • 1 15 oz can coconut milk
  • 1/2 cup chicken broth
  • 1 Tbs brown sugar
  • 1-3 Tbs Thai fish sauce
  • 2 Tbs dried basil
  • 1 boneless, skinless chicken breast cut in small pieces
  • 1 small can of bamboo shoots
  • 1/2 a red pepper, cut into strips
  • 1/2 cup frozen peas


  • In a large skillet, stir the curry paste into the coconut milk and simmer gently 5 minutes or so.
  • Stir in the broth, brown sugar, and fish sauce. Then add the chicken and vegetables.  Simmer gently, stirring now and then, until the chicken is cooked through, about 10-15 minutes.  Serve over rice.