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Easy Thai Red Curry

October 12, 2016

You almost don't need a recipe for a simple Thai Red Curry.  Once you start looking at recipes, you will notice some similarities:  for 1 can of coconut milk, you usually use 1 Tbsp. of fat, 2 Tbsp. of red curry paste, 1 Tbsp. of fish sauce, and 1 Tbsp. of sweetener.  The rest is up to you.  I like to add bone broth as often as possible in my meals, so I have included it here, but vegetable broth works just as well, and in a pinch you can use water.  This sauce can be used to poach fish in.  It also works with lentils, or chickpeas for a vegetarian curry.  In fact, you can stir in any amount or type of protein and vegetables that you desire:  make it your own!  You can even stir in peanut butter, or nut butter for an easy satay sauce. Serve it over rice, millet, quinoa, pasta, potatoes, or just by itself.  Like many of my recipes, this is your base; use your creativity and ingredients that you have on hand, to come up with your own quick, economical and delicious curry.      

 

Easy Thai Red Curry

 

  • 1 Tbsp. Healthy Fat, appropriate for medium-high heat

  • 2 Tbsp. Red Curry Paste

  • 1 (13.5 oz) can organic coconut milk, not light and not sweetened  *See notes below.

  • 1/2 cup plain, unsalted broth  *See notes below.

  • 1/2 cup onion, sliced

  • 1 cup potatoes, diced 

  • 1/2 cup carrots, diced or sliced 

  • 1 cup bell peppers, sliced, or diced

  • 1 cup pre-roasted and diced chicken, seasoned with salt to taste, if desired.  *See notes 

  • 1-1 1/2 Tbsp. organic, pure maple syrup

  • 1 Tbsp. organic, naturally fermented fish sauce

  • Salt to taste.  I add a couple generous pinches.  

 

  1. Heat skillet to medium-high heat.

  2. Stir fry fat and curry paste in the skillet for about 1 minute.

  3. Add coconut milk and broth gradually at first, whisking to incorporate.

  4. Add vegetables.

  5. Bring to a boil.

  6. Reduce heat and simmer for 5-10 minutes, or until vegetables are tender crisp. 

  7. Stir in chicken and heat through.

  8. Add maple syrup and fish sauce.  

  9. Salt to taste.   

  10. Serve over brown rice, millet, or quinoa 

     

    Notes

 

  • Other vegetables may be substituted as desired, zucchini, sweet potato, mushrooms, broccoli and cauliflower all work well.

 

  • You may use more chicken and less vegetables.  I usually just use the chicken I have on hand sometimes it is more, sometimes it is less.  I make up the difference with either more or less vegetables.   

 

  • You may also do a vegetarian version by using another vegetable, or legume in place of the chicken, vegetable broth and a soy sauce or soy sauce alternative in place of the fish sauce.  

 

  • Every other week, during the cooler months, I roast a couple organic chickens.  I then divide up the meat into 8 portions and use the bones to make a plain, unseasoned and unsalted bone broth.  I get 10 meals for 5 people off of these two chickens:  8 with meat and 2 soups using the broth without meat.  I use the additional broth in sauces, curries, and other meals throughout the week.  On the opposite week, I do the same thing with beef.  This makes meal time prep so much easier, faster and more nutritious.  As an added bonus, it's also a lot more economical!  If you want to eat healthy Real Food in a Fast World, this is an important key.  

 

  • Look for coconut milk that is in a BPA free can, or carton.  As well as one that is free of guar gum.  You can also make your own coconut milk with organic, dried and unsweetened coconut flakes, or for the freshest and least processed option, you can make it with a fresh coconut.    

 

  • If you would like the sauce a bit thicker, bring the coconut milk to a boil before adding the vegetables and then return coconut/vegetable mixture to a boil before reducing heat.   

 

  • The amount of time that you will need to simmer vegetables will depend on the vegetables that you use.  Broccoli, cauliflower and carrot chunks will take longer.  Zucchini, mushrooms and thinly sliced carrots and bell peppers will cook faster.

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