Scrumptious Thai Coconut Red Curry

Great! I usually make this red curry with whatever veggies I have at hand (yesterday it was julienned zucchini, carrots, tomatoes, potatoes and onion), really anything works. I sometimes add a tbsp of peanut butter like in massaman curry. Delicious with short grain rice, hubby loves it, so do I!

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Oh my!!!! This was absolutely scrumptious indeed! I tripled it & had guests, who all raved about it. I used boneless, skinless chicken thighs, and used most all of a 4oz jar of red curry paste. Next time, I'll add a little more fresh basil. A nice addition is chopped peanuts, toasted unsweetened coconut, chopped fresh jalapenos, and Thai hot sauce, all on the table for each person to doctor their plate to taste. But it is fabulous without doctoring. Thanks for a GREAT recipe - I've been trying curry unsuccessfully until your recipe!

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I've made this twice now and just had to say how great it is. First time I used dried basil,this time had fresh and added the chicken. Used 1 1/2 tablespoons curry paste, might even bump it up a bit. Skipped the green peppers(personal preference) but did everything else per your instructions. Beautiful to look at as well. Fantastic, my husband and i can't get enough! Oh, used light coconut milk but didn't miss the fat. Thanks!

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This is one of my favorites at our local asian restaurant so I wanted to try it here. I followed the directions exactly, except for leaving out the peppers (weren't avaliable). The fish sauce taste was a little strong for me, but other than that good recipe. I also had to quadruple the red curry paste, but I think the brand I was using was less spicy than the authors. I made it with chicken and served over basmati rice. Made for Zaar Chef Alphabet Soup game.

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This is the recipe I've been looking for since we fell in love with Thai curry a year ago! I've tried several recipes, but this is by far the closest to the dishes we've had at our favorite restaurants in our travels. I used a little over 1 tablespoon curry paste and even added a little crushed red pepper at the end--perfect! Omitted the basil and didn't miss it--not a huge fan, although I might add a few leaves next time for that authentic Thai flavor/aroma. Costco had a 6-pack red, orange and yellow peppers--used 1 of each color, and their rotisserie chicken worked great as well--cut up the breast portions and added to the sauteed peppers/onions at the end. I use light coconut milk and serve with brown rice for a 'healthier' dish. I can't wait until next fall to throw in some cubed baked pumpkin! (If you've never had pumpkin curry, put it on your list...)
My son came over for dinner and the 3 of us finished it all! He wants to learn to make this, so we're having it again tomorrow night:)

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That was super good thank you

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Very good! I can't believe how simple it was to make and how delicious it turned out. My husband commented that it tastes like something we would get at a restaurant! We skipped the peppers and bamboo shoots because we didn't have any, and made it with the chicken. Thanks!

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ah thank you, thank you very much, surfin' chef! your hubby's right: this must be your "signature dish" and it's rapidly becoming mine too. boy, what an awesome constellation of flavors! we're vegetarians and used some "sirloin tips" my wife got from trader joe's the other day. i used 3 Tbs of red curry paste that had been sitting in my fridge for some time now. subbed julienned carrots for the bamboo shoots and made my own lobster-based fish sauce cuz i didn't have any. finally, i believe this dish could easily be made with cilantro leaves as well, after the model of another classic Thai tradition: Tom-ga-kai,,.

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Very good! Made with the chicken.

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