Scrumptious Thai Coconut Red Curry

"This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Thomas H. photo by Thomas H.
photo by Food.com photo by Food.com
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Cheryl L. photo by Cheryl L.
Ready In:
35mins
Ingredients:
14
Serves:
2-3
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ingredients

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directions

  • In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
  • Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
  • While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
  • Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

Questions & Replies

  1. Why does the ingredient list say 2 Tbsp of curry paste, but the directions says she likes it spicy so she added 1 Tbsp of curry paste. I usually order it zero stars, so would that be 1/2 Tbsp or less of curry paste?
     
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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. I actually doubled it and I used green curry paste ,I also added a lot more vegetables .than recipe suggests. This recipe is awesome and easy to follow.
     
    • Review photo by Thomas H.
  5. Made this last night and it was excellent. A couple of notes - the curry paste quantity doesn't make sense with the creators note. I'm wondering if it should read teaspoons instead of tablespoon? Either way, if you like it spicy, one tablespoon was too mild for us so we added another half tablespoon and could have added more. You need to read the recipe a couple of times before you start preparing. It doesn't tell you how the vegetables should be cut on the ingredient list. I went from memory on how our favorite Thai restaurant does it. This morning I noticed it indicated chopping the vegetable in the directions. Last note, we cut the chicken into small cubes, sauteed in a little oil them removed to a bowl. Then we sauteed the veggies, added the chicken AND the cooked curry broth all in one pan.
     
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Tweaks

  1. Tweak below
     
    • Review photo by Cheryl L.
  2. Love this recipe but I found that using jst over half the tin of coconut milk and a teaspoon instead of 2tbsp of brown sugar made it taste alot better it was really sweet before and any time I had this from a restaurant it's never been as sweet, also used asda red curry paste as I found the blue dragon one tasteless and not spicy at all I even used the full jar lol but only used 2 tbsp on the asdas own brand red paste. Also left out the mushroom and bamboo shoots as I don't like them.
     
  3. Read my review above.
     
  4. Absolutely delicious!!! I used coconut oil instead of peanut oil (didn't have any) to cook chicken and peppers. Before serving I mixed everything together then poured it over rice. Big hit!! Will definitely make this dish again!
     
  5. Easy and good. I use fresh cilantro instead of basil since that's how our favorite Thai restaurant does it. Tastes very similar to theirs. Served with Jasmine rice. Yum.
     

RECIPE SUBMITTED BY

Portrait photographer who lives at the beach and likes to attempt new food dishes for my family every once in a while for my fairly picky family. ;)
 
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