Kimchi Red Curry

barbara lentz


Had some homemade kimchi to use up so I came up with this. It was pretty delicious.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 1 Tbsp
  • 4 clove
  • 3
    scallions white and green parts separated
  • 1 Tbsp
    ginger grated
  • 2 Tbsp
    red curry paste
  • 1/4 c
  • 4 c
    chicken stock
  • 1/2 c
    chopped shiitake mushrooms
  • 1 c
    homemade or prepared kimchi
  • 1 can(s)
    coconut milk, unsweetened
  • 1/4 c
    brown sugar
  • 1 c
    fresh bean sprouts
  • ·
    chopped cilantro

How to Make Kimchi Red Curry


  1. Add the oil to a medium pot. Add the garlic, white parts of scallions and ginger. Saute 2 minutes. Add the red curry paste cook 1 more minute. Add the sake and let most evaporate.
  2. Add the chicken stock and bring to a boil. Reduce heat and Stir in the mushrooms and kimchi. Let cook 2 minutes. Add the coconut milk and brown sugar cook another 2 minutes. Add the bean sprouts and green parts of scallions. Cook one more minute. Garnish with cilantro

Printable Recipe Card

About Kimchi Red Curry

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Japanese

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