Stir-Fried Chicken with Green Curry Paste and Basil

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This simple dish is an example of the cross-fertilisation between Thai and Chinese kitchens. We ate it at a simple street stall on Ko Samui. We so thoroughly enjoyed it and had such attentive service from some extremely beautiful Thai waitresses that, after we had paid the bill, we presented them with a large tip saying, as you would in England, ‘This is for you’.

One girl became rather excited and said, ‘You want me?’ Slight confusion there, but we managed to dissuade her from packing her bags and coming with us. It was she who said to us before we left, ‘In Thailand, one smile makes two.’


  • 3 tablespoons vegetable oil
  • 3 tablespoons green curry paste
  • 450 g (1lb) boned free-range chicken, sliced thinly
  • 60 ml (2fl oz) coconut milk
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons seeded and sliced mixed red and green chilli peppers
  • 2 fistfuls of fresh basil leaves
  • 3 tablespoons coconut cream


Heat the oil in a wok or large frying pan. Stir in the green curry paste. Throw in the chicken and stir-fry quickly over a high heat, stirring and tossing it in the oil and paste, for 2-3 minutes. Add the coconut milk, sugar, fish sauce and chilli peppers. Cook for 5 minutes, stirring well. Just before serving, toss in the basil leaves. Pop a spoonful of coconut cream on top of each serving. This is excellent with steamed rice.