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Red Coconut Curry


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Rate this recipe 4.5/5 (13 Votes)


  • 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


Servings 8
Preparation time 20mins
Adapted from


Step 1

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.

Recipe submitted by Cheryl, OKC, OK

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