The deep flavor of red curry combines perfectly with fresh fried tortilla chips in this chilaquiles! Using the red curry paste to season the chips puts just enough of a unique spin on this classic dish while still retaining the building blocks of the original dish. If you are planning a unique brunch anytime soon this dish would be the star of the brunch table!
The inspiration for this dish
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 chilaquiles sauce 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.
Fry the chips
When making chilaquiles, traditional or red curry, it is important to use homemade chips or really good quality ones, or it will end up just being mush. You want that crispy goodness! Fresh fried chips don’t get soggy as easily.
Build the red curry chilaquiles sauce
Start with the curry paste and some of the frying oil from the chips. Then add coconut milk. The ratio of fat in this sauce also helps keep the chips crispy.
Prepare the red curry chilaquiles toppings
Cilantro, lime, and scallions wouldn’t feel out of place on chilaquiles, or with red curry. I added a sour cream and coconut milk crema, as well as some bamboo shoots.
Build the red curry chilaquiles
Toss the chips in the red curry mixture and cook a few minutes while tossing.
Then top with bamboo shoots, cilantro, scallions, lime, and coconut crema. So good!
An of course the fried eggs. Yum! A perfect breakfast.
Twists on this dish
It would be fun to do green curry chilaquiles instead of red too! I also find that fun because traditional chilaquiles also come in red and green, or rojo and verde! You could also play around with the toppings if you want. I think some cucumbers would be good!
If you are looking for a traditional chilaquiles, check this recipe out!
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
- 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 coconut 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 from 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.