Remove the pot from the heat and season with tamari and rice vinegar.
It was just as delicious, and by making it at home I can control the ingredients to ensure its paleo Whole30 compliant!
I knew we were twinning on that.
Feel free to change up the vegetables (youll need about 3 cups total) and skip the kale if you want a more traditional Thai curry.Tag @tasteslovely on Instagram and hashtag it #tasteslovely Just for fun, here is the original image from 2015 This post contains affiliate links, thanks for the love!Thai curry based on my green curry for a while now, and Im so glad I finally did.The recipe starts with a healthy, homemade, rather tart curry sauce that marries well with fish and shellfish.Please let me know how it turned out for you!Remove from heat, drain the rice and return the rice to pot.Make it as the main course for your next windows 10 en movie maker potluck or dinner partyyou can expect rave reviews.I think they call it gifted.It is all this and more: nutritious quick easy, comfort food TO THE MAX, store bought red curry paste works just fine in this recipe.M Ingredients 1 tablespoon oil 2 shallots, thinly sliced 2 sweet potatoes, peeled and cubed 3-4 cups fresh baby spinach 2-3 tablespoons curry paste (see notes) 1 14-ounce can regular coconut milk 1/2 to 1 cup broth or water 1/2 cup chopped peanuts and cilantro.
Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
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I like Thai Kitchen brand, which is vegetarian.
Original recipe makes 1 1/2 cups curry paste.
I am very, very excited for you.
Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
I like mine mild, so I dont add any.See recipe notes for meal prep instructions.NOT coconut creamer like what you would use for you coffee or cream of coconut like you would use for daiquiris and has sugar as an ingredient) Garnish Options: red pepper flakes, fresh cilantro, wedge of lime Serve With Options: cauliflower rice, on top.Curry (40 SEC I am naming this the official recipe of Pinch of Yum Winter 2016, at least for a hot second until next week when I come up with a new obsession to latch on to because thats MY JOB guys.I personally dont like canned light coconut milk, but that works too if its what you have and prefer.Serve over rice, topped with remaining peanuts/cilantro.Just buy some red curry paste (available at most grocery stores these days) or grab some on Amazon because you have Prime with 2 day shipping, dont you, you little smartie?Leftovers will keep in an airtight container for 5 days.It is so simple to make.Its warm, comforting, and perfect for cool days.Then add the curry paste and cook, stirring often, for 2 minutes.