Real Recipes From Real Home Cooks ®

thai coconut red curry

Recipe by
barbara lentz
beulah, MI

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

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For thai coconut red curry

  • 2 Tbsp
    red curry paste
  • 15 oz
    can coconut milk
  • 1/4 c
    fresh basil chopped
  • 3 Tbsp
    fish sauce
  • 4 Tbsp
    brown sugar
  • 1/3 c
    chicken stock
  • 1/2 c
    fresh mushrooms chopped
  • 1 sm
    red bell pepper chopped
  • 1 sm
    onion chopped
  • 1 lg
    chicken breast diced
  • 2 oz
    dry rice sticks
  • oil for frying

How To Make thai coconut red curry

  • 1
    In 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.
  • 2
    Meanwhile 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.
  • 3
    Serve the fried rice sticks over curry.

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