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Red Coconut Curry Recipe photo
Red Coconut Curry Recipe
photo by recipe author

Servings: 8
Preparation Time: 20 minutes

  • 2 tablespoons red curry paste
  • 2 tablespoons organic virgin coconut oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups coconut milk*
  • 2 chicken breasts, thinly sliced
  • 1 jicama, chopped (optional)
  • 1 stalk lemongrass, bruised and cut into 3" length
  • 3 - 5 Kafir lime leaves
  • Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 - 30 minutes. Serve over brown Jasmine rice.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Cheryl, OKC, OK

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Sounds wonderful! However, where do you get kefir lime leaves?
Thanks!
# Posted By Leslie | 8/8/13 7:15 PM
The lime leaves you can get from most asian markets and you can seal them and freeze. They keep a long time and good for many things.
This is an okay recipe, no disrespect intended but it's missing a few core ingredients to make a good thai curry dish. For one thing without the fish sauce it's definitely doesn't have that authentic thai taste. :)
# Posted By Free | 8/9/13 3:15 PM
No disrespect taken. I have made it with and without the fish sauce. I prefer it without. A Chinese gentleman I was working with taught me this recipe and it originally had potatoes in it and was cooked with the basil in it. Over the years I have omitted the potatoes and sometimes use the basil stems in the sauce and remove before serving. I also chiffonade basil leaves and sprinkle over just before serving.
# Posted By Cheryl | 8/12/13 1:54 PM

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