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    You are in: Home / Thai / Scrumptious Thai Coconut Red Curry Recipe
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    Scrumptious Thai Coconut Red Curry

    Average Rating:

     7 Total Reviews

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    • on September 10, 2011

      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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    • on March 05, 2012

      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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    • on November 10, 2011

    • on September 30, 2011

      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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    • on September 24, 2011

      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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    • on September 21, 2011

      Very good! Made with the chicken.

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    • on September 25, 2008

      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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    Nutritional Facts for Scrumptious Thai Coconut Red Curry

    Serving Size: 1 (510 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1442.2
     
    Calories from Fat 371
    25%
    Total Fat 41.2 g
    63%
    Saturated Fat 35.3 g
    176%
    Cholesterol 1.2 mg
    0%
    Sodium 2276.5 mg
    94%
    Total Carbohydrate 253.9 g
    84%
    Dietary Fiber 8.1 g
    32%
    Sugars 134.6 g
    538%
    Protein 18.7 g
    37%

    The following items or measurements are not included:

    red curry paste

    Detailed Nutrition Values About Nutrition Info
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