Simple Thai Curry

This is one of those recipes we like to go to quickly. Cook some chicken, throw in some veggies, add the curry paste and go.

You’ll have coconut milk left over. Often I don’t use a whole can of milk right away. I usually store the remainder in the fridge with a cover, and use it throughout the week. I often use it to thin canola mayonnaise for such purposes as tuna salad or homemade dressing. Enjoy!

Simple Thai Curry
Serves 6
A quick and dirty curry recipe using a Whole30-safe ready-made curry paste
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 lb chicken breast
  2. 1 lb sea scallops (replace with additional chicken or another seafood if desired)
  3. 2 bags frozen mixed stir fry vegetables
  4. 1 can coconut milk
  5. 1 jar Thai Kitchen® green or red curry paste
  6. 2 tbsp coconut oil
  7. 1 head cauliflower
  8. 1/2 - 1 bunch green onions (optional)
  9. 1 bag frozen sliced peppers and onions (optional)
  10. food processor (to make the 'rice')
Instructions
  1. Cut up chicken into strips or bite sized pieces
  2. Heat coconut oil in wok or large saucepan to medium (medium-high if you are comfortable in the kitchen)
  3. Add chicken and scallops. Stir fry until cooked, roughly 5-7 minutes.
  4. Dice up green onions to add with veggies.
  5. Add in all your veggies. Use fresh if you have them but frozen is great. Note: Strictly speaking curries should be matched with certain veggies. Green for instance is often with eggplant and green/red peppers. I am most interested in getting a variety of veggies so I use the mixed bags. Up to you.
  6. Stir fry the veggies, mixing constantly for about 5 minutes.
  7. Finally, add half a can of coconut milk and the entire jar of paste.
  8. Stir until the paste is blended into the mix. Add more coconut milk as needed to cover all of the meat and vegetables.
Rice
  1. I have done this several ways, with spices and without. For this dish it doesn't matter too much because the texture is what we are looking for... the flavor is in the curry sauce.
  2. Just take the (washed) cauliflower and break it up into pieces.
  3. I suggest breaking off the stems, or at least as many as you can bother with.
  4. Drop the cauliflower into a food processor.
  5. Optional: If desired, throw in some green onions. You may also lightly fry the cauliflower in a pan after processing.
  6. Hit the button on the food processor. Only run it for a few seconds at a time and keep checking, otherwise your cauliflower will turn to mush.
  7. When the cauliflower looks roughly like rice, dump/scoop it out.
More on the cauliflower rice
  1. http://nomnompaleo.com/post/1626071845/another-simpler-version-of-cauliflower-rice
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