Thai Red Curry Recipe
Our Thai red curry recipe is a deliciously fragrant and spicy paleo take on the classic red curry - with a couple of omissions this makes a really tasty vegan and vegetarian dish too.
You could use whatever vegetables you like in this curry, we stuck with bamboo shoots and added in some red peppers to give some extra interest and redness.
Winter squashes and sweet potato would work really well, just leave out the chicken for a really tasty vegetarian or vegan meal.
Thai Red Curry Recipe - Nutritional Info
We used bamboo shoots in our red curry recipe and you might be surprised to learn just how good they are for you, we certainly were!
They are a great source of:
- Vitamin B6
and are great for digestive health and can help to increase the appetite - so would make a great addition to chicken broths for anyone who has been poorly.
Bamboo shoots are also a fabulous source of anti oxidants and can help to improve blood pressure.
Thai Red Curry Recipe - Ingredients - serves 6
For the red curry paste:
- 3 red chillies, deseeded and deribbed (unless you want it REALLY hot in which case leave in some of the ribs)
- 2 lemon grass stalks
- 2 shallots
- 4 cloves of garlic
- 1 tsp of galangal
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsps tomato purée
- 1 tbsp coconut aminos
- 1 tsp honey
- juice of 1 lime
For the curry:
- 1 red pepper, thinly sliced
- 1 small can of bamboo shoots
- 4 kefir lime leaves
- 4 chicken breasts, cut into slices or bite sized chunks (omit if making the vegetarian or vegan option)
- 1.5 cups of coconut milk
- 1 tbsp coconut oil
- 1 cinnamon stick
- 1/2 tsp apple cider vinegar
- 1 large handful of fresh basil, chopped
- 1 large handful of fresh coriander, chopped
- salt and pepper to taste
Generally fish sauce is used in thai curries so if you prefer a more authentic taste replace the coconut aminos with fish sauce. We decided against using it as the commercially available sauces aren't paleo. After doing some research on the internet many people suggested replacing it with soy sauce, which of course also isn't paleo, so we decided to give the coconut aminos a try - it's substantially cheaper in the US than it is in the UK!
Thai Red Curry Recipe - Instructions
- Put all of the ingredients for the red curry paste in a food processor - we used the little one that came with our immersion blender.
- Blend until it becomes a thick paste - keep stopping every 15 seconds or so to push the ingredients back into the bowl. If you aren't using a powerful processor you probably won't end up with a paste as such, don't worry, as long as it's nice and finely minced it will be ok.
- In a large pan heat half the coconut oil and brown the chicken.
- Add the curry paste to the pan and fry for a minute or two to release the flavours of the spices.
- Add the coconut milk to the pan and stir well.
- Add the bamboo shoots and red pepper to the pan along with the lime leaves, cinnamon stick and apple cider vinegar.
- Bring to the boil, reduce the heat slightly and let gently boil for 5 minutes.
- Remove the cinnamon stick from the pan and reduce the heat.
- Simmer gently for 25 minutes, stirring occasionally.
- Check that the chicken is cooked - a meat thermometer is such a boon for this.
- Season and, immediately before serving, stir through the chopped basil and coriander.
- Serve with cauliflower rice of your choice.