Food

Coconut Red Curry Chicken

Do you ever find yourself day dreaming about thai food? I do- just about every other week and nothing tastes quite like my favorite Thai restaurant, Siam Square in Indianapolis.   I have ordered a wide array of items from the menu and it has never been less than extremely delicious.  My favorites are the pad thai and red curry chicken with a coconut base.  Now I have only dabbled with curry foods in my kitchen so the land of red curry paste was new to me.  With a little inspiration from Siam Square I was determined to master one of my favorite curry dishes at home.

Red Curry Chicken | by Vanilla&Velvet

Coconut Red Curry Chicken
  • 1 cup Jasmine rice
  • 1 package red curry paste (I used Kitchen’s of India Paste for Chicken Curry)
  • 3 Chicken breasts, chopped or shredded
  • 2 cans coconut milk (use light for a healthier version)
  • 1-3 tsp Chili paste (depending on the amount of heat you want)
  • 1 tbls garlic
  • 2 cups Broccoli, chopped
  • 1 can (drained) bamboo shoots
  • 1 large Carrot, chopped
  • 1/2 onion, sautéed
  • 1/2 c shredded coconut

Directions

Stir fry chicken, garlic, 2 table spoons of red curry paste, and 1 teaspoon of chili paste.  Cook 1 cup of jasmine rice according to directions.  In a large pot at medium- high heat add chopped vegetables and a can of (drained) bamboo shoots on medium, cook for 10 minutes .  Add two cans of coconut milk, the remaining curry paste, and shredded coconut.  Toss in a good pinch of salt.  Bring to a boil, reduce heat and simmer on medium for 10 minutes. Need more salt or chili paste? Add it.  Serve over cooked jasmin rice- maybe squeeze a little lime on top.

Red Curry Chicken | by Vanilla&VelvetTo prepare vegetables I sautéed onions, shopped broccoli and carrots, but you can really use whatever you like or have on hand.
Red Curry Chicken | by Vanilla&Velvet

Stir fry chicken, garlic, 2 table spoons of red curry paste, and 1 teaspoon of chili paste.  You will want to stop here and start eating, trust me don’t!

Red Curry Chicken | by Vanilla&Velvet

In a large pot at medium- high heat add chopped vegetables and a can of (drained) bamboo shoots on medium, cook for 10 minutes .  Add two cans of coconut milk, the remaining curry paste, and shredded coconut.

Red Curry Chicken | by Vanilla&Velvet

Serve over cooked jasmin rice- maybe squeeze a little lime on top.

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