Red Thai Curry

Makes: 4 servings

Ready in: 35-45 minutes

Thai curries are quick to make and have a ton of flavor!  Eat as is or serve on top of rice, quinoa, cauliflower rice, cooked chunks of pumpkin, red kuri squash or finely shredded cabbage.

INGREDIENTS: 

  • 2 tablespoons coconut oil

  • 1/2 sweet onion, thickly sliced

  • 1 pound boneless, skinless chicken thighs, chopped into bite-sized pieces

  • 1 can coconut milk

  • 2 tablespoons red curry paste

  • 1 tablespoon coconut sugar (optional)

  • 1 red bell pepper, sliced

  • 1 cup green beans, sliced in half

  • 1 tablespoon fish sauce

  • 1 lime, juiced

  • 1 bunch Thai basil, chopped

  • Dried red chili flakes, to taste

DIRECTIONS:

 

  1. Add oil to a large pot or wok.  Heat on medium-high heat.  Add onion and sauté for 5 minutes.

  2. Remove onion from the pot, set aside.  Add chicken to the pot and cook, stirring occasionally for 5-10 minutes or until browned on each side.

  3. Add onions to chicken, then stir in coconut milk, curry paste and coconut sugar.  Bring to a boil, then turn heat down to medium-low and simmer for 10 minutes.

  4. Increase heat to medium and add vegetables, fish sauce and lime juice and cook for 5 minutes or until vegetables are tender.

  5. Serve with chopped basil and add red chili flakes to taste.

MODIFICATIONS:

Instead of coconut oil: expeller-pressed avocado oil, ghee

Instead of sweet onion: yellow onion or 4 shallots

Instead of chicken: shrimp, cod, tilapia, sliced beef

Instead of green beans: broccoli, Thai eggplant

Instead of red bell pepper: green, orange or yellow bell pepper

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