Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Another beautiful mild curry, with all the flavours from Thailand.
Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Ingredients
- 1kg chicken breasts, cut into. bite size pieces
- 2 tbsp coconut oil
- 2 medium zucchini, cut into bite size strips
- 1 red capsicum, cut into bits size pieces, seeds removed
- 6 green onions, sliced thickly
- 2 tsp ginger, grated
- 2 cloves garlic, minced
- 1/4 cup red curry paste
- 1 can coconut cream (or milk)
- pink salt and black pepper
Method
- In large pan on stovetop, heat half the coconut oil until hot, add chicken pieces and stir until cooked through.
- Transfer to a plate and set aside.
- In same pan, heat remaining coconut oil and add vegetables. Cook stirring until crispy but browning.
- Add garlic, ginger, salt and pepper and cook 1 minute until fragrant.
- Add red curry paste and stir in, then add coconut cream and cook several minutes while stirring.
- Serve with cauliflower rice or creamy mashed cauliflower
Notes:
Keep in mind that the chilli in the red curry paste has disaccharides, but the vegetables in the dish do not.
