Thai Chicken Curry

This recipe comes from our great friends at The Coastal Cupboard in South Carolina. Brad Pitner owns a great kitchen store and is an excellent chef. This Thai dish is quick, easy to make, and packed with flavor.


  • 1 lb. chicken breast, sliced thin (you can substitute any protein such as beef, shrimp, or tofu)
  • Dry herbs to season: salt, pepper, cayenne pepper, garlic powder, ginger
  • 1/2 sweet onion, sliced
  • 1 red bell pepper
  • 1 clove garlic, minced
  • 1-2 tbsp. red chili paste (the more, the spicier)
  • 14 oz. coconut milk
  • 2 tbsp. brown sugar
  • 1 tbsp. fish sauce (add more if you prefer it “saltier”)
  • 1/2 lime
  • splash of srirachi hot sauce (this is the magic ingredient here, especially if you love heat)
  • cilantro and basil to garnish
  • jasmine rice to serve


  1. Season sliced chicken with salt & pepper, then add a dash of garlic powder, cayenne pepper, and ginger
  2. In a large saute pan over medium to med-high heat, saute chicken until just cooked through. Remove from pan and set aside.
  3. Add onion and bell pepper to pan, saute until the onion just begins to turn translucent (about 3-5 minutes).  Add garlic and saute 30 seconds more.  Add chili paste, coconut milk, brown sugar, fish sauce, juice of 1/2 lime, and srirachi sauce to desired heat level.  Mix well, then add chicken back into the pan.  Bring to a simmer, then reduce heat and allow to cook for 5 minutes.
  4. Serve over a bed of rice and garnish with chopped fresh cilantro and basil.

* This is a great meal to “use what you have”.  Add blanched green beans, snow peas, or julienned carrorts.  You can also try adding a can of bamboo shoots or water chestnuts for crunch.