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Red Thai Curry Sauce - my favorite Thai sauce for rice, vegetables, noodles, or basically anything. | pinchofyum.com

Thai Red Coconut Curry Chicken ... one of my absolute favorite dishes on earth! Photo by Steven Depolo (flickr: stevendepolo).

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I grew up in a house that only knew one type of curry: mild. "Cartwrights Medium", to be exact. My Mom used to cook fragrant chicken curries, beef curries, lamb curries, mince curries - all using t...

Thai Shrimp Curry: 2 cups cooked jasmine or basmati rice * 1/2 pound shrimp, peeled and deveined * 1 (14.5 oz) can coconut milk * 3 Tbs. red Thai curry paste * 1 Tbs. brown sugar * 1/2 red bell pepper, finely sliced * 1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces * 1 lime * 1/4 cup fresh basil, torn

This is a really easy and simple recipe! I recommend marinating the steaks for at least 24 hours. Even if you don't like mango you NEED to make the mango salsa! It tastes wonderful and completely compliments the meat. I'm going to try making it with chicken or shrimp next time.

thai curry chicken bowl with brown rice

Thai Coconut Curry Soup. We modified a few ingredients that were hard to find and it still turned out great!

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce (chicken, fresh ginger, garlic, smooth PB, rice vinegar (not "seasoned"), soy sauce, Splenda, red Thai Curry Paste (i.e. Thai Kitchen brand), chicken stock or broth, peanut oil, lite coconut milk, and cilantro)