Red Curry Chilaquiles
January 7, 2020






Red Curry Chilaquiles
- 8 corn tortillas cut into 6 pieces each
- Oil for Frying
- 1 can Coconut Milk refrigerated
- 1/4 cup Sour Cream
- 1 Lime plus more for garnish
- 2 tablespoons Red Curry Paste
- 1/2 cup canned bamboo shoots sliced
- 2 fried eggs
- cilantro and scallions
Instructions
- Fry the tortillas at 350 until crisp. Season with salt and dry on a wire rack. Reserve 2 tablespoons of the frying oil.
- Scoop the solid coconut cream from the top of the can of coconut milk. In one bowl, put 1/2 cup of the water and 2 tablespoons of the cream. Set aside. In another bowl, put the remaining coconut cream. Discard the remaining coconut water.
- In the bowl with the coconut cream, add the sour cream and juice form the lime. Stir to mix well, using a hand blender if you need to. Season with salt and set aside in the fridge.
- Put the reserved frying oil from step 1 into a frying pan over medium high heat. Add in the curry paste and cook about 3 minutes stirring often. Add in the reserved coconut cream and water from step 2 and stir to combine. Cook 2 minutes.
- Add the chips to the pan and toss to coat. Pour the chips out onto a 1/4 baking sheet or platter.
- Top the chips with the bamboo, scallions, cilantro, fried eggs, and coconut sour cream mixture. Serve.