Gluten Free Thai Red Curry

There's this fantastic Thai Restaurant where we live that serves the best gluten free curries. I'm secretly always trying to recreate their dishes because I crave them basically nightly! This one may not be exactly like their curry but my husband says it's definitely "restaurant worthy"! :Let me explain...we have this rating system anytime I make something: 

• Yuck (aka Keep trying)
  
• Almost there
• Website Worthy
• Restaurant Worthy!

So you know you're getting the best of the best here! 

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

(Gluten Free, Dairy Free, Can be nut free)
Adapted by jalene from a recipe by Thai Kitchen

Serves 6-8, you can 1/2 this recipe if needed
Ingredients: 

• 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)

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Directions: 

1. Prep all your veggies and chicken. Set aside. 
2. 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. 
3. 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. 
4. 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!

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