Total Time
Prep 15 mins
Cook 10 mins

Hot weather cooking at its best! Serve with Green Papaya Salad (Som Tum) and steamed jasmine rice. From Taste of Thai

Ingredients Nutrition


  1. Heat the oil in the frying pan over medium heat.
  2. Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
  3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
  4. Add the sliced chicken. Simmer for 4 minutes.
  5. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
  6. Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.


Most Helpful

I use the TOT website too and was going to post this the way I make it. This is a great dish but it isn't Thai spicy if made as posted. We are glutens for punishment so I add two teaspoons (if not more) hot chili sauce instead of sugar. I also up the fish sauce to 2 tbls. and add thinly sliced onions. I use lite coconut milk... I wonder how much lower the fat content is? 40G is a bit scary, especially b/c I eat my curry with a spoon, lol. Great base recipe, glad you posted it!

jrusk March 18, 2009

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