thai coconut red curry
Tasty curry. The fried rice sticks give it such a good crunch. You can control the heat by adding more or less red curry paste
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons red curry paste
- 15 ounces can coconut milk
- 1/4 cup fresh basil chopped
- 3 tablespoons fish sauce
- 4 tablespoons brown sugar
- 1/3 cup chicken stock
- 1/2 cup fresh mushrooms chopped
- 1 small red bell pepper chopped
- 1 small onion chopped
- 1 large chicken breast diced
- 2 ounces dry rice sticks
- - oil for frying
How To Make thai coconut red curry
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Step 1In a large Dutch oven add some oil and saute the onion, and red pepper until starting to soften. Add the chicken and cook 5 minutes. Stir in the red curry paste and coconut milk. Stir and combine well. Add in the chicken stock, mushrooms, brown sugar, basil and fish sauce. Simmer 5 minutes.
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Step 2Meanwhile add enough oil in another pan to cover the rice sticks. Get the oil very hot and drop the rice sticks in batches letting them puff up and brown. Remove with slotted spoon to a paper towel to drain. Continue until all are done.
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Step 3Serve the fried rice sticks over curry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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