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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 
RED THAI COCONUT CURRY

 Ingredients:

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
Directions:
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 😉
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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.
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spoon your red coconut curry on the top, garnish with large scallions.
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enjoy