Red chicken curry from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • chicken breasts
  • coconut milk
  • peanut oil
  • red curry paste
  • red chiles
  • lime leaves
  • Thai basil
  • EYB Comments

    Serve with rice.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Serve with rice.

  • sarahawker on September 29, 2015

    Simple recipe, might benefit from a splash of fish sauce if you use the jarred paste like I did. I served with charred okra, which was delicious.

  • krusso119 on July 22, 2012

    I used jarred curry paste (I more than doubled the amount called for in the recipe, both because I used more chicken & because I didn' think it was enough), but I also used roasted chili paste, about 3 tbsps. I used 2 lbs of boneless chicken thighs, and cooked the chicken in the hot oil first, in batches, and removed the chicken to a plate. Then I added the chili pasta to the hot oil, cooked that for a minute, added the curry paste and the chopped thai basil leaves, cooked for another minute than I added the chicken and let it simmer for about 20 minutes or so. Served it with a cucumber and watercress salad with Thai lime dressing from "Raising the Salad Bar".

  • L.Nightshade on June 18, 2011

    I took the alternate route mentioned and used the jarred red curry paste. The result had a minimal kick (although I used a bit more than the recipe called for), and was definitely boring. I imagine one could find Thai food tasting like this in a mall food court: bland and simplistic. I'm sure there's a world of difference when the red curry paste is made from scratch. I don't recommend taking the shortcut with this recipe. However, I had lovely organic chicken breasts which cooked perfectly in the broth.

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