Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.
To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.
With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
trying to find the cucumber salad everyone is raving about. searched for Cucumber, Basil & Peanut Salad, and could not find it. anyone know what the salad is? Thanks.
Excellent! For those who said it didn't have heat, they must not have been using actual THAI red curry paste from Thailand- Mae Ploy is the way to go - I used 1 tablespoon and it had plenty of heat. Thai Kitchen and Taste of Thai curry pastes are bland and expensive.
very good - although I added an extra tablespoon of red curry paste which made it a bit spicier but not too much so.
We were really expecting so much more from this dish from all the wonderful reviews. We thought it was kind of bland. However, we thoroughly enjoyed the cucumber salad that was recommended with this dish. I don't think I will make the chicken again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.