Thai Red Curry with Basil
Fragrant, creamy and just spicy enough. A jar of good curry paste does most of the work.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
Heat the oil in a wok over medium heat. Fry the curry paste for 1 minute until it smells toasty.
Add half the coconut milk and simmer, stirring, until the oil starts to separate and the sauce turns glossy, about 3 minutes.
Add the chicken and cook for 5 minutes, then pour in the remaining coconut milk with the pepper, beans, fish sauce and sugar. Simmer for 8 minutes until the chicken is cooked through.
Take off the heat and stir in the basil and lime juice. Taste: it should be salty, sweet and sharp in balance.
Serve over rice.
Notes from the kitchen
Curry pastes vary in heat. Start with 2 tablespoons if yours is fierce.
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