Heat in saucepan, add coconut milk, and a tbsp of fish sauce.

Add shrimp or diced boneless pieces of chicken thigh. Once meat is cooked, toss in some chopped crunchy veggis of your choice (snowpeas, baby corn, red bell peppers).

Simmer. Adjust salt.

Serve over rice. Enjoy.

I have also made it with boiled eggs when I have no meat. Half the egg and put it in the curry before serving.

shrimp over rice

http://allrecipes.com/recipe/thai-red-chicken-curry/

Anonymous wrote:Just sit back and enjoy the magic.

Does it levitate?

I always pair it with coconut milk and fish sauce and use for both marinades and sauces. Shrimp, chicken and pork taste delicious with it.

Just sit back and enjoy the magic.

Add some coconut milk as well.

I dumped it into a slow cooker with some chicken thighs, chopped onion, and chopped potatoes, and it turned out really well.

I like to brown the meat or shrimp in a saucepan first and them add the simmer sauce until it's warmed through.

I really love red curry, but am wondering what to do with it. For example do I use it as a marinade? and how do I cook the meat, presumably chicken? bake, saucepan? Obviously new cook here so advice appreciated!