Thai Red Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 lb boneless chicken breasts, sliced thinly or cut into small chunks
  • 2 tbsp rice vinegar
  • salt and pepper
  • 2 tbsp canola or vegetable oil
  • 2 tbsp red Thai curry paste
  • 1 bunch asparagus, touch ends broken off and 1cut diagonally into 2 inch pieces
  • 1 8 oz package of shiitake mushrooms, sliced thinly
  • 1 large shallot, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 13.5 oz can low fat coconut milk
  • 1 tbsp brown turbinado sugar (or ½ tsp granulated)
  • 4 Keffir lime leaves (optional but they add a lot of nice flavor)
  • 1 cup basil, torn
  • 1 tbsp fish sauce
  • ½ lime, juiced, plus extra slices for garnish and flavor
  1. Season chicken generously with salt and pepper and marinate with rice vinegar while preparing other ingredients (about 10 minutes)
  2. Heat oil over medium heat in a large, straight-sided sauté pan. Once warm, add red Thai curry paste and press it into pan, mixing frequently for about 1-2 minutes until it starts to become fragrant and stick to the bottom.
  3. Add chicken and toss until covered in paste, about 2-3 minutes, before adding vegetables and mixing together.
  4. Add the coconut milk, keffir lime leaves and sugar and stir to bring up anything stuck to the bottom of the pan.
  5. Bring to a boil and reduce to simmering for 15-20 minutes, until chicken in cooked through.
  6. Finish by stirring in torn basil, fish sauce and fresh lime juice.
  7. Serve in bowls as soup or over white rice.
Recipe by Jackie Ourman at