Home > Uncategorized > Thai Red Curry with Coconut Rice

Thai Red Curry with Coconut Rice

I’ve made this lots at home but never written it down. This is just one version so feel free to substitute shrimp for the chicken or substitute green beans for the peppers.

Hint: Do the rice first as it takes longer and it’s better if it sits for awhile after cooking in the rice cooker.

Coconut Rice:

  • 2 cups of jasmine rice
  • 3 cups of water
  • 2 tbl coconut milk/cream
  • 1 tbl sweet coconut flakes

In a rice cooker, put all ingredients in and switch it on.  Pretty simple eh?

Thai Red Curry:

  • 2 tbl canola oil
  • 1 tbl red thai curry paste
  • 1 can Aroy-D Coconut Milk (this stuff is awesome – 85% coconut milk)
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 handful chopped fresh basil (Thai basil if you can get it)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbl fish sauce
  • 4 chicken thighs – thinly sliced

Don’t start this until the rice is done.

  1. Marinate the chicken in the fish sauce, garlic and ginger while you do the next two steps.
  2. Heat the wok, add the oil and curry paste.  Stir until the curry paste is thoroughly mixed.
  3. Add the coconut milk, stirring until it comes to a boil.
  4. Add the marinated chicken, cook for 1 minute
  5. Add the peppers, cook until the chicken is done (approx. 3-5 minutes)
  6. Turn off the heat and add the basil, mix thoroughly

Serve and enjoy!

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