Chicken & Basil Curry


  • 2 Tbsp Olive Oil
  • 5 Tbsp Panamg Curry Paste
  • 4 Cups Coconut Milk
  • 1/8 Pound Chicken Breast Skinless Boneless Cubed
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Coconut Palm Sugar
  • 6 Fresh Kaffir Lime Leaves
  • ¼  Cup Fresh Thai Basil Leaves
  • 2 Fresh Red Chilli Peppers


1. In a large skillet, heat oil on medium heat.

2. Add curry paste and cook, stirring continuously for about 1 minute.

3. Add coconut milk and bring to a boil.

4. Stir in chicken and cook, stirring occasionally for about 10-15 minutes or till done completely.

5. Stir in fish sauce, coconut palm sugar and lime leaves and cook for about 5 minutes.

6. Serve hot with the garnishing of basil and red chile pepper

Nutritional Facts


Calories870 kcal
Total Fat78.1 g
Total Carbohydrates27.2 g
Protein24.3 g