Thai red curry chicken

5:58 PM, Mar 22, 2013   |    comments
  • Chef Nick Chompoonich's Thai Red Curry Chicken.
  • In our Weekend Kitchen Chef Nick Chompoonich shares with us his recipe for Thai Red Curry Chicken.
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Thai Red Curry (Gang Dang)


Yields 4-5 mild spiced

Courtesy of Bangkok Thyme


4 oz red curry paste

4 cans (13.5oz) coconut milk

2 tsp paprika

4 oz sugar

4 oz thin soy sauce

4 oz fish sauce

1 cube chicken boullion

2 tsp msg (optional)

13.5 oz half and half (use the empty coconut milk can

13.5 oz heavy cream

1 tsp salt

1 each red bell pepper

1 each green bell pepper

2 cups bamboo shoots

½ cup fresh Thai Basil leaves (whole)

1 lb sliced chicken breast


1. Saute the curry paste in a shallow pan with half a can of coconut milk until the paste becomes fragrant and some of the oil starts to come out.

2. Place the sautéed curry into a pot and add one can of coconut milk and stir it up a bit to help the paste mix in easier, then add in the rest of the ingredients except the basil. Bring this to a boil then reduce to a simmer for about 20 minutes. Stir in the basil leaves during the last 5 minutes of simmering.

Serve with steamed jasmine rice













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