Total Time
Prep 10 mins
Cook 25 mins

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes.

Ingredients Nutrition


  1. In a large saucepan, over medium high heat, combine coconut milk and curry paste – heat and stir constantly until the majority of the paste has dissolved.
  2. And fish sauce and brown sugar, stirring until dissolved.
  3. Add bamboo shoots and water chestnuts.
  4. Let simmer for 10 minutes.
  5. SKIP the following step if doing a totally meatless option.
  6. Add meat or tofu, stirring gently until well incorporated.
  7. Simmer for another 10 to 15 minutes, until heated thoroughly.
  8. Serve over rice.
Most Helpful

4 5

Family tasted it but all thought way too sweet but good flavor and I liked the easy preparation. I will cut back significantly on the sugar next time. I used lite coconut milk and Splenda brown sugar. I added some soy sauce to counter the sweetness. No bamboo shoots in my pantry so I substituted baby corn and I had some kaffir lime leaves and so I added 4 of them. I sprinked some fresh cilantro on top right before serving. Thanks for posting! I will make this again with less sugar.