Thai Red Chicken Curry With Purple Basil

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To prove that basic home appliance functionality is a thing of the past, Panasonic invited the renowned chef Soren Lascelles to put our Microwaves and Rice Cookers through their paces – and you’ll be amazed at the results. 

Thai Red Chicken Curry With Purple Basil

Renowned chef Soren Lascelles shows how easy it is to produce this mouth-watering dish using a Panasonic Rice Cooker. Try it for yourself!
Author: Soren Lascelles for Panasonic -


  • 40 ml vegetable oil
  • 4 chicken thigh thinly sliced
  • ½ butternut pumpkin cut to 2 cm dice
  • 250 g Thai apple eggplants cut into quarters
  • 5 large red chilli seeds removed and cut into thin strips
  • 5 kaffir lime leave
  • 15 ml fish sauce have more on hand to adjust seasoning
  • 15 g palm sugar
  • juice of 2 limes
  • 50 g of Thai red curry paste available in Asian supermarkets
  • 250 ml coconut cream
  • 250 ml chicken stock
  • 1 bunch thai purple basil leaves picked from the stems
  • 50 g crispy fried eschallots available in Asian supermarkets


  • Place the Rice cooker onto soup mode, add the vegetable oil, curry paste, palm sugar and fish sauce and fry for five minutes stirring constantly.
  • Then add the chicken and cook for further 4 minutes,
  • The next step is to add the pumpkin, thai eggplant, red chilli, kaffir lime, and cover with chicken stock and coconut cream. Simmer for half hour.
  • Open the lid and check the veggies are cooked, add the lime juice and taste, it may need a splash more fish sauce to taste.
  • Serve on bowls with rice from the Rice cooker, and sprinkle with thai basil and crispy fried eschallots.