If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don’t miss the Thai pineapple fried rice. I also updated the post with better photos! Update : I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway. If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same. **Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. Not all brands are (they can contain fish sauce and/or shrimp paste). I like Thai Kitchen brand, which is vegetarian. *Red Thai curry paste: Look for it in the Asian section of the grocery store. Recipe adapted from my Thai green curry recipe. If you love spicy curries, serve with sriracha or chili garlic sauce on the side. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. Remove the pot from the heat and season with tamari and rice vinegar.Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally. Bring the mixture to a simmer over medium heat. Add the coconut milk, water, kale and sugar, and stir to combine.Then add the curry paste and cook, stirring often, for 2 minutes. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. To make the curry, warm a large skillet with deep sides over medium heat.Just before serving, season the rice to taste with salt and fluff it with a fork. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Remove from heat, drain the rice and return the rice to pot. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. To cook the rice, bring a large pot of water to boil.Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce.2 teaspoons rice vinegar or fresh lime juice.1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar.1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety.1 can (14 ounces) regular coconut milk**.3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup).Add the chicken and the tomatoes and stir well to coat. Add all the spice paste, masala, and dried spices. 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips In a large pot over a low heat cook your onions in the oil until they are starting to caramelize.1 red bell pepper, sliced into thin 2-inch long strips.1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger).1 small white onion, chopped (about 1 cup).1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed.I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.

You should add spices generously, tasting and sampling every chance you get. Alternatively, you can also microwave until heated through in a microwave-safe container. 1/2 teaspoon turmeric powder, curry powder, salt 2 mild fleshy green chilies - de-seeded and chopped 5 tablespoons tomato puree or 1 tablespoon (14.8 ml) concentrated tomato paste mixed with 4 tablespoons water 4 Play with the spices you want to add. Warm gently on the stovetop in a saucepan or wok until steaming. Leftovers may be kept in the refrigerator for up to 4 days. Garnish with cilantro and serve with rice and/or fresh sourdough bread.

Return the chicken to the skillet, then bake the Thai curry at 375 degree F oven for 25 minutes, until cooked through.

Sauté the vegetables and aromatics, then stir in the curry paste and let it bloom.Season the chicken and sear on both sides until golden.(For more Whole30 chicken recipes, check out my Harvest Chicken Skillet, Whole30 Chicken Salad, or many of these Whole30 recipes). As written, this recipe is Whole30 compliant! It’s also Paleo.

Fiwi curry