Whenever possible, I try to make everything from scratch. It just tastes better and gives me a greater sense of accomplishment. It also teaches me the appreciation of our ancestors and their cooking as they did not have so many conveniences as we do. However, making a red curry paste from scratch requires so many ingredients and it is so time-consuming that I gave up and used a store-bought one.

Coconut Chicken Curry

Yield: 4 servings


500 grams (1.1 pounds) chicken breast, cut into 1-inch cubes

6 garlic cloves, minced

1-inch ginger, grated

1 tablespoon soy sauce

2 tablespoons fish sauce

Zest and juice of 1 lime

1 tablespoon vegetable oil

1 bunch scallions, sliced

1 jalapeno pepper, seeded and diced

1 (14-ounce) can unsweetened coconut milk

2 tablespoon Thai red curry paste

¼ cup chopped cilantro


In a medium bowl, combine the chicken, garlic, ginger soy sauce, fish sauce, and lime zest and juice. Toss well until chicken is well coated with the marinade. Let it stand at room temperature for 30 minutes.

In a large sautéing pan, heat the oil over medium-high heat. Add the scallions and jalapeno. Cook until softened, 4-5 minutes

Add the coconut milk and the curry paste. Whisk together until combined. Add the chicken and bring it to boil over medium heat. Lower the heat and cook the chicken for 7 minutes, or until done (no longer pink inside). Serve with your favorite fragrant rice. Garnish with cilantro.