Food Stock Photos

Red Coconut Curry

This recipe blends the flavors of spicy Thai red curry with the sweetness of coconut milk for a delicious flavor.  

Be sure to see my notes regarding substituting quinoa for rice.  Quinoa has a much more complete nutritional profile than rice and a similar flavor and texture.  If you don’t want to take the plunge all at once, try blending a rice of your choice with quinoa half and half.  After learning just how healthy quinoa is, I have been trying to substitute it for other grains wherever possible.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Middle Eastern
Keyword: Chicken Coconut Red Curry
Servings: 6 servings
Ingredients
Ingredients
  • 2/3 cup unsweetened coconut milk
  • 2 to 3 teaspoons Thai red curry paste
  • 1 tablespoon Asian fish sauce
  • 3 tablespoons olive oil divided
  • 1 1/2 pounds skinless boneless chicken thighs or breasts cut into 1 inch chunks
  • Salt and freshly ground black pepper
  • 1/2 pound shiitake mushrooms chopped
  • 1 tablespoon very finely chopped fresh ginger
  • 2 large garlic cloves very finely chopped
  • 1/2 cup water
  • Steamed rice or quinoa see notes
Instructions
Directions
  1. In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
  2. Heat a large skillet. Add 2 tablespoons of the vegetable oil and heat until just smoking.
  3. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
  5. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
  6. Serve over rice, quinoa or a blend of both
Recipe Notes

Note: Quinoa is healthier than rice and is a complete plant based protein with a lower glycemic index than rice so I substitute it wherever I can. In the batch made for the photos I used a blend of wild rice and quinoa.

coconut chicken curry