Red Curry Chilaquiles

Red Curry Chilaquiles

You may have noticed I have been using a lot of tortilla chips on my instagram story lately. More on that soon, but I have been really inspired to try new ideas with chips. I thought it would be fun to use a different liquid for chilaquiles. I eventually settled on red curry as the replacement because it looks like the original but tastes much different. I topped it with cilantro, scallions, and eggs which would be normal for chilaquiles, but instead of sour cream I made a coconut crema, and added some bamboo shoots.

When making chilaquiles, it is important to use homemade chips or really good quality ones, or it will end up just being mush.

Start with the curry paste and some of the frying oil from the chips. Then add coconut milk.

Toss the chips in the curry mixture.

Then top with bamboo shoots, cilantro, scallions, lime, and coconut crema.

An of course the fried eggs. Yum!

Red Curry Chilaquiles

This twist on chilaquiles uses red curry in place of the normal red salsa in the dish and is topped with bamboo shoots and a coconut crema
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 people


  • 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


  • 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.

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