Category Archives: Chicken Breasts


Recipe: Thai-style red curry with chicken

Here is another recipe that uses the grilled or roasted chicken breast slices like those featured in my book, Twice As Nice. Thai red curry is usually served in restaurants with roast duck; using chicken makes it easier on your wallet and on your waistline. Go ahead and use roast duck in this recipe for a special treat! The recipe calls for some ingredients that may be more difficult to find in a standard grocery store (I’ve listed some substitutions), but otherwise, this dish is easy to make, and it’s delicious! This recipe makes four generous portions.

Ingredients for Thai-style red curry with chicken

  • 1⅓ cups coconut cream
  • 4 tablespoons Thai Kitchen brand (or your favorite brand) red curry paste, or to taste
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 3 kaffir lime leaves, minced, or zest of 1 lime, minced, plus the juice of the lime
  • 1 medium Chinese eggplant, cut in half the long way, then sliced into ½-inch pieces crosswise
  • 1 (15-ounce) can light coconut milk
  • 7 ounces snap peas
  • 1½ cups pineapple, from a 20-ounce can of sliced pineapple, each slice cut into 8 wedges (save the remainder for another use)
  • 8 cherry tomatoes
  • 12 ounces grilled or roasted chicken breast slices, frozen
  • ¾ cup Thai basil leaves, roughly chopped, loosely packed

For serving:

  • Cooked jasmine rice


Heat a wok or heavy saucepan over medium heat, until hot, but not smoking. Carefully add the coconut cream to the wok: the coconut cream may spurt when it first touches the hot surface of the pan. Cook, stirring constantly, for about 2 minutes. Add the curry paste, fish sauce, sugar, and kaffir lime leaves to the wok; stir, and simmer for 2 more minutes.

Stir in the eggplant and the coconut milk. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes. Stir in the snap peas, pineapple, cherry tomatoes, and the chicken. Turn the heat up to medium, bring to a low boil, then turn the heat back down to low, and simmer for 3-4 minutes, just until the chicken is heated through.

Serve hot, over rice.



How do you do the chicken?

If you’ve read my book Twice As Nice, then you know that I grill or roast six chicken breasts at a time, slice and freeze most of them, to be used over a period of a few weeks. This is how I used my last set of six chicken breast halves, which I roasted in the oven:

  • Vietnamese cabbage and chicken salad for four. We wanted something fast and light for lunch before going out to see The Hobbit.
  • Veracruz-style chicken chili for four.
  • Thai-style red curry with chicken for four. This is a new recipe I’m developing, inspired by a more traditional Thai red curry with duck.
  • Caesar salad with chicken for four.
  • 3 ounces, torn, for jook (Chinese rice porridge). I added a little chopped scallion, some roasted peanuts, and a few grinds of black pepper. It’s the ultimate Chinese comfort food!
  • Chicken salad sandwiches for two on the way to a lecture about Johannes Vermeer.
  • Chicken, chickpea, and tomato stew for four.

Our schedules and alarm clocks were buried at the bottom of the laundry basket for the week after Christmas. Oh, those lazy, wonderful stay-cation days! We went to see The Hobbit, played our new board game, Shadows Over Camelot, made cookies, and slept in late. Chicken in the freezer buffered us from the shock of getting back to the regular routine…. Not! OK, A little bit, and not just because the Cozy Foodie has to say that. I got the death glare from D.D. because there’s no more chicken for chicken salad sandwiches until the next grocery day!

How did you use your last set of chicken breasts?