red thai coconut chicken & shrimp curry~perfectly sweet and spicy all at once
I made chicken & shrimp Thai coconut red curry for lunch for my very sick hubby today. I know you enjoyed your lunch, but I hope it makes you get better soon big bear! Hubby has barely touched his food all weekend, but devoured this not leaving a single noodle or grain of rice 🙂 I wasn’t planning on posting this, but while looking at the spread and vibrant reds, I grabbed my camera. Two good nappers later~ here is an impromptu-day-of  website post. 😉
My recipe is adapted and tweeked- from  surfin chef 


2 tablespoon red curry paste
1 (15 ounce) can coconut milk (I use light)
1/4 cup fresh basil
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons white sugar
1/3 cup chicken stock
1/2 cup mushroom
1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper
1/2 onion (yellow or white)
1 large handful of cooked chopped chicken breasts 1 handful of cooked shrimp (optional)
10 ounces brown rice
10 ounces of cooked pho tai bo vien noodles- large vietnamese or any asian rice stick noodles
Cook your rice, cook then drain your noodles, set aside.
The noodles I use look like this- you can buy them at any asian market- sorry for the poor photo quality (from my phone) as I didn’t have my camera out at the time since I was only thinking to instagram 😉
Precut all of your veggies and place in a bowl. You don’t have to use the veggies I did. The time I actually make soup or curry is when I have  too many veggies in my fridge that I know I better use before they go bad. You can use whatever is your fave- potatoes etc. I added zucchini and carrots today since it is what I had.
Do the same thing with your cooked meat (of choice/optional) chop it and set aside. I do not like multitasking when I cook. I like to have everything measured and ready –this way everything is ready to go.
 In a saucepan pour in your coconut milk. Simmer for a few mins.  Add your veggies, meat and shrimp. Toss for a few more mins. Add  Add your red curry paste, and mix until the red become creamy orange color.
Then add  1/4 cup fresh basil, 2 Tbsp Fish Sauce, 2 Tbsp brown sugar, 2 tbsp white sugar, 1/3 cup chicken stock, Simmer for 10 to 15 minutes.Get a plate, and set a mound of your cooked rice of choice on top. Surround the edges and top with cooked wide rice stick noodles.
spoon your red coconut curry on the top, garnish with large scallions.