Thai Coconut Red Curry

barbara lentz


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

☆☆☆☆☆ 0 votes
5 Min
15 Min
Stove Top


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 small
red bell pepper chopped
1 small
onion chopped
1 large
chicken breast diced
2 oz
dry rice sticks
oil for frying


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.
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.
3Serve the fried rice sticks over curry.

About Thai Coconut Red Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai