Thai Chicken Curry

5 servings

5 boneless skinless chicken breasts, cut into 5 pieces
4 tsp ginger / garlic paste
1/2 T red Thai curry paste
1/2 white onions, cut into julienne
1/2 red pepper, julienne
1/2 green pepper, julienne
1 can coconut cream
2/3 cup chicken stock
fish sauce
lime juice
white sugar
salt & pepper
3 green onions, Asian-cut
1/4 bunch basil, chiffonade

Marinate chicken in 2 tsp garlic/ginger paste for minimum 2 hours. Sauté onions in canola oil until they soften, add remaining ginger / garlic and curry paste, sauté for 3 – 4 minutes. Add peppers and sauté until they begin to soften. Add chicken and sauté for 4 – 5 minutes. Add coconut cream and enough chicken stock to bring liquid level to just below chicken. Simmer until chicken is cooked – do not boil. Remove from heat and season with fish sauce, lime juice and sugar to achieve a balance between sweet, sour and salt. Add basil and green onion.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.


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