Thai Red Curry Sauce

Cut up chicken breast in 1 " cubes. Put in crockpot with bottle of simmer sauce and cook on low for 4-6 hours.  Serve over a bed of rice. 

Yum! I wonder if that also have yellow curry. That is my absolute favorite thing to eat. I'd probably drink it straight out of the bottle!

Love red thai curry! If you think it's too spicy, add some coconut milk to cool it down.

This is a squash soup recipe that uses red Thai curry. Super good! The recipe calls for any type of winter squash but I always used butternut when I make it.

Spicy Squash Soup

One medium onion, chopped
3 cloves garlic, minced
1 Tbs. prepared chopped ginger
1 lg. red bell pepper, roasted,peeled, seeded and cubed
3 Tbs. Thai red curry paste
4 c. pureed cooked winter squash
1 can coconut milk
Fresh cilantro, chopped

In lg. saucepan, cook onion in a small amount of oil over med. heat, 3 minutes. Add garlic, ginger, roasted pepper, and Thai red curry paste. Cook another 3 minutes over med. heat. Add squash and coconut milk and bring to a boil. Simmer 30 minutes over low heat, stirring frequently. Let cool.

Transfer to blender and puree. Heat to serving temperature. Top each serving with cilantro.

I've made Chicken with Sweet potatoes w/red curry. It was quick, easy and really good. I can't find that darn piece of paper I used for it, but this recipe has everything I remember using. I would think you could use the bottle of Thai red curry sauce to make it even faster.

chicken sweet potato red curry
Ingredients

2 teaspoons peanut oil

300g chicken thigh fillets, trimmed, chopped

1 brown onion, halved, thinly sliced

2 tablespoons red curry paste

400ml can coconut milk

1 cup chicken stock

1 tablespoon fish sauce

2 teaspoons brown sugar

1 tablespoon lime juice

250g orange sweet potato, peeled, cubed

425g can baby corn, drained, halved

1/2 cup frozen peas

225g can pineapple pieces, drained



Method
Notes


Step 1
Heat oil in a large saucepan over high heat. Cook chicken, stirring, for 4 to 5 minutes or until golden. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Step 2
Add coconut milk, stock, fish sauce, sugar and lime juice. Add sweet potato. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until potato is tender. Add corn, peas and pineapple. Cook for 5 minutes or until chicken is cooked through and vegetables are tender.

Step 3
Top with coriander. Serve with rice.


or this one:

Chicken Sweet Potato red curry

Yum!

It is a bottled sauce, you don't need/want to add anything else to it.. Choose your protein, simmer in the sauce.

There is red curry at my local Thai restaurant and it is the bomb. Talk about awesome tasting whatever it is. I think it's chicken and bamboo (the safe kind) and other stuff in it. It is sooooooo good over rice. We order it without spice in it and then the people at the table can spice to their liking. I love it!