Red Thai Chicken Curry (Paleo, DF, GF)
Curry is never a bad idea, period. But seriously, who doesn’t love a flavourful bowl of curry any night of the week? Not only does it taste amazing, but it’s one of the best dishes for leftovers, just a quick reheat and it tastes as good as it did on night one. I had honestly never tried curry until about 5 years ago, I know I know, but better late than never, right? The truth is, I hadn’t tried a lot of different cuisines because of my eating disorders and “food rules” I was prisoner to for most of my teens and early 20’s. It’s funny how my relationship with food is so different now. For example, one of my favourite things to do is try new restaurants, coffee shops, and cocktail bars. Never did I think I would enjoy eating out and experimenting in the kitchen as much as I do now.
If I had to choose my top 3 types of cuisines I’ve had in my life they would be: Mexican (I will never pass on chips and guac), Thai, and French, in no particular order. Comment down below what your favourite cuisine is, I’m genuinely curious!
Anyways, back to the makings of this endlessly satisfying dish. I’m sure you could make this with pork instead of chicken, or even substitute chicken breast for the chicken thighs. I’ve only made it with the Costco pack of Organic skinless boneless chicken thighs and it turns out great every time.
Feel free to play around with different vegetables, sometimes I’ll make this dish just so I can use up the vegetables I have in the fridge. I’ve gone back and forth with using sweet potato, yams, or regular potatoes for the starchy root option. I almost always put sliced carrots, diced bell peppers, onions, and snow peas for lots of variety. I say more vegetables the better, and don’t be scared of “ruining” this dish, it’s pretty forgiving, which I’m all about in the kitchen!
ingredients:
1 pack of organic Chicken Thighs (I used the pack from Costco)
2 cans Full Fat Coconut Milk (400ml each)
1 jar Red Curry Paste - THAI Kitchen brand (4 oz)
Fish Sauce - THAI kitchen brand
2 medium carrots
1 sweet potato or regular potato
2 red bell peppers
1 medium yellow onion
2 limes - 1 for garnish
1 thumb size piece of ginger root - peeled & minced
2 limes - 1 for garnish
2-3 garlic cloves - minced
2 tbsp extra virgin olive oil
1 pack Thai Basil - 5oz
1 bunch of cilantro - garish
method:
Chop the onion.
Slice or cube the chicken thighs, set aside.
Peel and mince ginger root.
Mince garlic cloves.
Place large pot over medium heat and add 2 tbsp of olive oil.
Add the onions, garlic, and ginger to the pot. Stir until fragrant, approx. 3 mins.
Add the chicken to the pot, stirring occasionally for 5 mins.
While the chicken is cooking, peel and chop the carrots and sweet potato(or potato), and chop the peppers.
Now it's time to add the vegetables to the pot, stirring occasionally for approx. 8-10 mins.
Add the remaining ingredients to the pot: 2 cans of full fat coconut milk, entire jar of red Thai curry paste, 1-2 tsp of fish sauce, and the juice of 1 lime.
Add 1 tsp of sea salt and pepper to taste.
Add loosely chopped Thai basil to the pot, keeping a few pieces for a garnish.
Stirring everything until the coconut milk and curry paste is dissolved.
Turn the heat down to low, cover with a lid and let simmer for at least 10 mins, longer if you prefer.
Serve over white rice.
Optional: Garnish with a lime wedge, fresh Thai basil and cilantro.