Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon curry paste (Thai), red
- 500 g chicken breast fillet (s)
- 2 sweet potato (s)
- 100 g suar snap peas
- 2 carrot (s)
- 2 cans coconut milk
- 1 dash fish sauce
- 3 teaspoons palm sugar
- 4 tablespoon soy sauce
- 1 bunch Thai basil
- 3 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Wash vegetables and meat and cut into bite-sized portions. Pluck Thai basil.
- Let the oil get hot in a large saucepan. Add the curry paste and spread with the oil to form a mass. Fry them together briefly. Add the coconut milk. Stir until the coconut milk and paste are mixed. Add the chicken, potatoes and carrots. Add the fish sauce, palm sugar and soy sauce.
- Simmer and add the snow peas after about 20 minutes.
- Just before serving, add the Thai basil.
- Basmati rice goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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