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Dinner Food Recipes

Worry-Free Wednesday – Thai Curry

Originally posted November 29, 2017 | Jenni Eicher

This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.

After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!

I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.

I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.

So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.

Thai Curry

Worry-Free Wednesday – Thai Curry Worry-Free Wednesday – Thai Curry Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • .5 pounds organic chicken
  • 3-4 cups of chopped veggies of your choice (broccoli, peppers, carrots are my favorite)
  • Basil
  • 1 T coconut oil
  • 1 jar of Thai Kitchen Red Curry paste
  • 1 1/2 cans of Coconut Milk (about 20 oz)
  • Optional: Rice of choice or cauliflower rice

Instructions

Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!

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