Chicken

Thai Red Curry

Posted by on Apr 26, 2010 in Chicken, Cruciferous (non-leafy), Recipes, Stews, Chilis, Curries, String Beans, Pole Beans | 3 comments

Thai Red Curry

For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms,    broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according to...

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