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If you haven't ever branched out and tried Curry you seriously should start with this recipe. It's absolutely one of our favorites. I literally have to make TONS of it so that there's enough for dinner and lunch the next day. (PS-some people have asked me what we typically do for lunch and that's just it- we almost always have leftovers from the night before. If there wasn't any leftovers we usually pull one of my meals out that I have frozen. A lot of the soups and dinners I make can be frozen for a quick meal later!)
Curry is great because it is naturally gluten and dairy free. The base is typically coconut milk which gives it a creamy, delicious taste. Oh, I LOVE this recipe! I hope you do too!
Thai Red Curry
Adapted by jalene from a recipe by Thai Kitchen
Serves 6-8, you can 1/2 this recipe if needed
- 2 Tbsp oil
- 2 Tbsp Thai Kitchen's Red Curry Paste (it's gluten free!)
- 2 cans (13.66oz) Coconut Milk
- 1 cup gluten free Chicken broth
- 2 Tbsp brown sugar or 1 Tbsp honey
- 1/2 tsp crushed red pepper flakes (for a kick, use 1/4 tsp for mild)
- 2 Tbsp fish sauce (we use Thai Kitchen's)
- 3/4 tsp sea salt
- 1 lb. chicken cut into chunks
- 1 onion, cut into 1 inch squares
- 1 red pepper, cut into 1 inch squares
- 1 potato, peeled and cut into squares
- 3 carrots, peeled and sliced into rounds
- 1/3 cup peanuts or cashews (optional)
- cooked white rice (optional- to serve the curry on)
- Prep all your veggies and chicken. Set aside.
- Heat the oil over medium heat in a large pan (see above). Add the red curry and stir fry for 1 minute or until fragrant.
- Add the coconut milk and chicken broth. Bring to a simmer over medium high heat. Add the sugar and fish sauce, stir until well blended.
- Stir in the chicken and veggies. Simmer (or boil) about 7-10 minutes or until the veggies are tender-crisp and the meat is cooked through. Stir in the nuts (optional) and serve over hot rice. YUM!