Curried Spicy Chicken and Basil
Prep time
Cook time
Total time
My take on a classic Thai dish gets a spicy makeover!
Recipe type: Chicken, Curry, Gluten Free
Cuisine: Fusion, Thai, Asian
Serves: 2-3
  • 2-3 skinless and boneless chicken breast cut into bite size pieces (I used 350 grams)
  • 4 carrots, shredded
  • 4 green onion, rinsed and cut into 6- 8 sections
  • 4 cm or 1.58 inch piece fresh ginger, peeled and finely chopped
  • 3 peeled garlic cloves, minced
  • 1 heaping tbsp red curry paste (adjust to taste or make your own)
  • 1 tbsp water
  • 2 tbsp fish sauce
  • 4 sprigs of fresh basil leaves, or as much as you like
  • 1 tbsp coconut or olive or any vegetable oil of choice
  • 1 small pack of rice sticks or rice vermicelli noodles
  1. Heat the oil and once hot cook the chicken pieces until cook through. While the chicken is cooking boil the noodles according to the package instructions, usually it will require soaking the noodles in boiling water for 8-10 minutes. Drain and set the noodles aside.
  2. Add the minced garlic and ginger to the chicken and fry for another 2 minutes. Add the curry paste and 1 tbsp of water and mix throughly, cook for another 5 minutes.Then add the carrots and fry for a few minutes or until the carrots are soft. Add the chopped onions and fry for 3 minutes, then add the fish sauce and half the basil leaves and cook for another 5 minutes.
  3. You can either serve the chicken mixture over the noodles or add the cooked noodles to the pan and stir thoroughly until the noodles are well coated and mixed with the rest of the ingredients. Right before serving toss in the remaining basil leaves and serve.
Recipe by Spicie Foodie ™ at