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Scrumptious Thai Coconut Red Curry

5.0(43)

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!

by surfin' chef·published 2007-03-01

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Curries

Servings

(2–3)

Total time

35 min

prep 15 min

Calories / serving

1061 kcal

Ingredients (14)

serves

2 tablespoons red curry paste
1 (15 ounce) can coconut milk (I use light)coconut
1/4 cup fresh basilbasil
1/4 cup bamboo shootbamboo-shoot
2 -3 teaspoons fish saucefish-sauce
2 tablespoons brown sugarbrown-sugar
1/3 cup chicken stockchicken-stock
1/2 cup mushroommushroom
1/2 red bell pepperbell-pepper
1/2 green pepperbell-pepper
1/2 yellow pepperbell-pepper
1/2 onion (yellow or white)onion
2 chicken breasts (optional)chicken
10 ounces brown ricebrown-rice

Instructions (4 steps)

01In 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).
02Simmer 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.

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