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+ servings

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.