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

    Scrumptious Thai Coconut Red Curry. Photo by Krista Roes

    1/1 Photo of Scrumptious Thai Coconut Red Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    surfin' chef's Note:

    This is probably my favorite 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. EDIT: I changed the number of tablespoons of fish sauce. Seriously, 3 tablespoons to one can of coconut milk made it way too salty and fishy. I ended up throwing out the curry base because I wasn't about to serve my family something that high in sodium and that tasted so terrible! So maybe it was a typo by OP? Anyway, the recipe was a big hit once I lowered the amount of fish sauce! Enjoy!

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    Units: US | Metric


    1. 1
      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).
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 19, 2012


      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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    • 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 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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    Read All Reviews (25)


    Nutritional Facts for Scrumptious Thai Coconut Red Curry

    Serving Size: 1 (492 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1435.9
    Calories from Fat 371
    Total Fat 41.2 g
    Saturated Fat 35.3 g
    Cholesterol 1.2 mg
    Sodium 862.6 mg
    Total Carbohydrate 253.2 g
    Dietary Fiber 8.1 g
    Sugars 133.9 g
    Protein 17.8 g

    The following items or measurements are not included:

    red curry paste

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