Updated: Jul 30, 2019
This simple Thai Red Chicken Curry is one of my winter favourites. This contains all the basics but feel free to add any extra vegetables or spices you desire! Paleo and dairy-free friendly and adjust sauces to make gluten-free! Add a side of broccoli/ cauliflower rice or brown/ basmati rice.
Ingredients (serves 4)
500gm chicken thighs, chopped into thin slices
1-2 tbsp thai red curry paste
1 x can of coconut cream
1 x can of coconut milk
1 tbsp chilli flakes
2 tsp soy sauce
1 tsp stevia
2 x kaffir lime leaves
Veggies: 2 x courgettes, 1 x cup beans, 2 x cups spinach, 1 x cup broccoli, 1 x onion, 2 x cloves garlic
In a large pan, add coconut oil over heat with chopped garlic and onion and sauté for a few minutes. Add the red thai curry paste and chicken and cook until brown on each side. Add remaining vegetables and cook until soften or crispy (the way I like it). Add coconut cream, coconut milk , soy sauce, kaffir lime leaves, stevia and chilli and bring to boil. Reduce heat and simmer for 20-25 mins.
Broccoli rice- While the dish is simmering take the chopped broccoli florets and add it into a food processor, and process until it turns into a rice-like consistency. Heat the oil in the pan, add chopped garlic, sauté for one minute then add broccoli and continue to sauté for a few more minutes.
Serve curry on top of broccoli rice and garnish with coriander and seasoning!