This is a South-Asian inspired chicken curry dish. The red curry paste adds a certain heat, where the coconut milk tames the heat - it's a wonderful balance. Serve with plain rice.
Found in Chinese/Oriental stores. If this is unavailable substitute for Italian basil
I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut milk, rather than the 2 1/2 cups called for. It still made a lot of sauce. I changed the veggies to green beans and yellow bell pepper. If you use bell pepper it should go in later than the other veggies or else it will get mushy. I'll definitely make this again - it was just as good as the Thai takeout we get all the time! - 14 Jul 2008 (Review from Allrecipes US | Canada)
Perfect! UPDATE: I had a green curry recipe all picked out tonight and found myself out of green curry paste at the last minute. I revisited this recipe and was thrilled once more. I had to improvise the veggies again, and I amped the curry for heat, but the sauce itself is excellent made as written - especially when served over jasmine rice. Thanks again! - 08 Jun 2008 (Review from Allrecipes US | Canada)
I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat coconut milk, which is a bit watery; added it all at once to the curry paste and boiled a while to reduce. I added the chicken pieces right at the end and simmered gently until just done. I halved the fish sauce and basil - it seemed a bit much. The end result had a well balanced and delicate flavour. BUT: I've dared myself to try the full amount of fish sauce and basil next time! - 10 Mar 2008 (Review from Allrecipes US | Canada)