Red Winter Curry

Everything finally added to the pot!

I love a nice, warm, hearty stew or curry to warm me up on winter nights.  Heck, I’ll even eat it on a summer afternoon!  It wasn’t until I moved to Champaign that I discovered my love of great Asian food marts and the random things you can find in them.
One of my first purchases at my favorite one, AM-KO, was Mae Ploy curry paste. It’s great quality and comes in a nice little tub. There’s about five different flavors you can choose from – panang, massaman, red, yellow and green. They vary slightly in taste, but massaman, red and panang are definitely the best! I brought it home, followed the directions on the back and I haven’t stopped making curry since. I’ve made it for so many different people that I can’t even count them all and it’s been a hit every time! So here’s a nice little recipe to warm you up during these cold winter days.

Red Winter Curry
Servings: 7-8
Points Per Serving: 8 per 1 cup

Beautiful vegetables ready to go in!- 2 cans light coconut milk


  • 1 can regular coconut milk
  • 2 cans light coconut milk
  • 1 chicken breast, cut into chunks
  • 1/3 cup Mae Ploy red curry paste
  • 1 cup water
  • 1 medium sweet potato, cubed
  • 1 cup diced zucchini
  • 1 cup cubed butternut squash
  • 1 cup green beans (or snow peas)
  • 1 cup cauliflower
  • 1 cup broccoli
  • 1 tbsp chili oil (or sesame oil)
  • 1 small can sliced water chestnuts, drained
  • 1 small can bamboo shoots, drained
  • small handful of roasted peanuts (optional)

1. Cook up chicken in chili (or sesame oil) until just about done. Put in bowl and set aside.

2. Put all three cans of coconut milk in a big pot ( medium-low heat) along with the curry paste. The more paste, the spicier it is. Let simmer once paste is all dissolved into milk.

3. Put in chicken and peanuts to soak up some flavor and simmer for about 10 minutes. Chop up veggies in the meantime.

4. Once veggies are chopped and drained, pour into pot and add the 1 cup water. If you need to add more water, go ahead. It should end up with a stew like consistency. Simmer until done! (about 40 minutes)

These are leftovers since I forgot to take a picture of my initial bowl!

Serve over brown rice (not counted in points) or eat on its own. Add or take out veggies depending on your preference and switch out the chicken for shrimp if you want, or just add it more and figure out the points for that as well.  It’s just so healthy for you since it’s chocked full of veggies and the calories are less since you’re using light coconut milk.  The one can of regular coconut milk was necessary, though, because it leaves you that sweet, creamy coconut flavor.  Otherwise it just tastes like spicy soup!

Have you done any variations on this tasty theme? Leave a comment and tell me what you did!

2 responses

  1. Looks delicious! I like curries, but never get around to making them.

    (By the way, the 2 cans of light coconut milk got left out of the ingredient list. They’re mentioned in the instructions so it’s still pretty clear, but you might want to edit them in.)

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