by Jen
on January 17, 2017
I’m so excited to share my recipe for red coconut curry with you! It’s been one of my favorite easy at home Thai-inspired dinners for many, many years. When I did my first Whole30 last year, I was so pleasantly surprised to find that my favorite red and green curry pastes were Whole30-compliant. If you’ve never tried coconut curry or haven’t made it at home, it’s time to dive in and do it!
One of the things I love most about Thai curries is how versatile they are. You can literally throw whatever you like into the pan when it comes to protein and veggies. My favorite proteins are chicken, shrimp or tofu and when it comes to veggies…anything goes!
On this occasion I used a big pre-chopped Asian stir-fry mix from Trader Joe’s. It included broccoli, carrots, peppers, snow peas, onions, bamboo shoots, bok choy, baby corn, mushrooms, carrots and water chestnuts. I’m not usually one to buy prepared chopped veggies but at $3.99 for one pound of mixed veggies, I thought it was totally worth it for the variety it provided. I’ve also used a frozen Asian veggie mix. This recipe is so forgiving.
I also like to add an eggplant. I think it adds so much to the dish. I find that eggplant really soaks up the curry and provides a nice heartiness to the curry. So if you like eggplant, dice one up and add it!
This is one of those dinners where you definitely want to make enough to have leftovers. It heats over extremely well and tastes even better the next day.
I served my red coconut curry over broccoli rice to make it Whole30-friendly but if given the choice, I’d normally go with jasmine rice. It’s delicious either way. You could even skip the rice or rice alternate and eat it like a soup/stew.
I’d love to hear your feedback if you try this recipe out!
Thai Red Coconut Curry with Chicken and Veggies
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