This fragrant red curry is an excellent traditional Thai dish that’s easy to modify. Simply replace the protein with tofu for a vegan option!
- 1 chicken breast large, skinless
- 2 tbsp olive oil
- 3 shallots thinly sliced
- 1 tsp cumin
- 1 tsp coriander
- 5 tbsp red curry paste
- 2 cups baby yellow potatoes cut in half
- 2 large carrots peeled and diced
- 2 14 oz coconut milk
- 1 cup water
- 1/4 tsp cinnamon
- 1 cardamom and nutmeg to taste
- 2 tbsp soy sauce or sub tamari or soy sauce, but start with less as they’re saltier
- 1 tbsp maple syrup or sub stevia to taste
- 2 tbsp crunchy peanut butter
- 2 tbsp lime juice
- rice for a low-carb option, try cauliflower rice
- lime wedges to garnish
- fresh cilantro chopped, to garnish
- roasted salted peanuts chopped, to garnish
- Heat a large pot over medium heat and add the oil and shallot. Sauté for a few minutes, stirring frequently.
- Season with cumin and coriander and cook for another few minutes, stirring frequently. Add red curry paste and cook for another few minutes.
- Add carrots, potatoes, coconut milk, water, cinnamon, cardamom, nutmeg, soy sauce, maple syrup, and peanut butter. Simmer over medium-high heat for 10 minutes. Do not bring to a boil.
- Add chicken to the curry and simmer for 10-15 minutes, or until fully cooked.
- Add lime juice and cook a few minutes more. Remove from heat and let stand for a few minutes before serving. *
- Pour on top of rice and garnish with a lime wedge, fresh cilantro, and chopped peanuts. Enjoy!
*At this point you can adjust the flavours accordingly. Add more maple syrup for sweetness, soy sauce for saltiness, etc.