Description
A recipe for Thai Red Coconut Curry with Chicken and Veggies that is Whole30-compliant and Paleo-friendly.
Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 1 lb mixed veggies, diced/chopped (Asian-style recommended)
- 1 medium eggplant, diced
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced
- 1 lb protein of choice, diced (chicken, shrimp, tofu, etc…tofu not Whole30 or Paleo)
- 2-3 tablespoons (to taste…I go more towards 3 because I like my curry with a kick) Thai red curry paste (I
- prefer the Thai Kitchen brand)
- 1 can (14 ounces) full-fat coconut milk (for Whole30 make sure there are no sulfates)
- 1/2 cup chicken broth or veggie broth
- 3 tablespoons soy sauce or coconut aminos for Whole30 (or more, add seasoning to taste)
- Juice of 1 lime
Instructions
- Melt coconut oil over medium-high heat in a large saute pan.
Add veggies and eggplant and cook for 5-7 minutes or until they start to cook down. - Add ginger, garlic and protein and cook for another 2-3 minutes (note…if you are using shrimp, I would wait and add it to the curry mixture 3-4 minutes before serving so that it’s not overcooked).
- Add curry paste and stir to coat chicken and veggies. 1-2 minutes.
Add coconut milk, broth and soy or aminos. Cover and reduce heat. Simmer for 10-15 minutes. - Remove cover and add lime juice and season to taste with additional soy or coconut aminos.
Serve over rice or rice alternative.