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
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For thai coconut red curry
-
2 Tbspred curry paste
-
15 ozcan coconut milk
-
1/4 cfresh basil chopped
-
3 Tbspfish sauce
-
4 Tbspbrown sugar
-
1/3 cchicken stock
-
1/2 cfresh mushrooms chopped
-
1 smred bell pepper chopped
-
1 smonion chopped
-
1 lgchicken breast diced
-
2 ozdry rice sticks
-
oil for frying
How To Make thai coconut red curry
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT