Basil Chicken Curry with Lime

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 Servings
A Taste of Thai Panang Curry Paste is our mildest curry with a bit of sweetness. It is the perfect curry for beginners and makes a great chicken curry.


  • 2 tablespoons oil
  • 1 tablespoon Panang Curry Paste
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 1/2 lbs skinless boneless chicken breasts cut in thin strips
  • 2 teaspoons Fish Sauce
  • 1 medium red bell pepper, cut into strips
  • 1-8oz package sliced mushrooms
  • 1-13.5 oz can Coconut Milk
  • 2 tablespoons lime juice
  • Salt and pepper
  • 1 cup loosely packed fresh basil, coarsely chopped


  1. In large skillet, heat oil over medium high heat.
  2. Add Panang Curry Paste and sauté until dissolved.
  3. Add garlic and onion. Sauté for 2-3 minutes or until onion is translucent.
  4. Add chicken and Fish Sauce. Stir-fry until opaque.
  5. Add red bell pepper, mushrooms, Coconut Milk and lime juice.
  6. Stir well. Simmer until chicken is cooked through, about 5 minutes.
  7. Salt and pepper to taste. Stir in basil and serve.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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