Scrumptious Thai Coconut Red Curry Recipe

Name: Scrumptious Thai Coconut Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red curry paste; 1 (15 ounce) can coconut milk (I use light); 1/4 cup fresh basil; 1/4 cup bamboo shoot; 2 -3 teaspoons fish sauce; 2 tablespoons brown sugar; 1/3 cup chicken stock; 1/2 cup mushroom; 1/2 red bell pepper; 1/2 green pepper; 1/2 yellow pepper; 1/2 onion (yellow or white); 2 chicken breasts (optional); 10 ounces brown rice

Servings: persons

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

1
In 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).
2
Simmer 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.
3
While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
4
Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons red curry paste, 1 (15 ounce) can coconut milk (I use light), 1/4 cup fresh basil, 1/4 cup bamboo shoot, and more.

Yes, Scrumptious Thai Coconut Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrumptious Thai Coconut Red Curry

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