Prep time
Total time
35 MIN
Recipe in Partnership with Vice and Danny Smiles



  1. Heat oil in a large heavy bottom frying pan or dutch oven over high heat.
  2. Season chicken with salt and pepper. Sear chicken in pan until golden brown, about 2 minutes per side. Remove chicken from pan and set aside.
  3. Lower heat to medium-high. Add onions, celery and garlic to the pan and cook until fragrant and translucent, about 3 minutes. Add in carrots and continue to cook for another 2 minutes. 
  4. Stir in red curry paste, cumin, and rosemary and then add chicken back into the pan.
  5. Pour in Campbell’s® Condensed Tomato with Basil and Oregano and Campbell’s® 30% Less Sodium Chicken Broth. Bring mixture to a boil then immediately reduce heat to low and simmer.
  6. Cook until chicken is cooked through, about 10 minutes then stir in coconut milk and Thai basil. Continue to cook just until heated through, about 2 minutes.  
  7. Serve curry over rice and garnish with sliced green onion, sliced red chilli peppers. 

Recipe tips

  • If you can’t find Thai basil, use regular Italian basil 
  • Switch it up and use beef or tofu instead of chicken 
  • Try cooking your rice with the Campbell’s® 30% Less Sodium Chicken Broth, instead of water to give it some extra flavour 

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup


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