Red Thai Coconut Curry
A delicious mild red curry recipe perfect for any protein you love. This dish will feed a crowd or is a perfect red thai curry for two.
Servings: 4 Adults
- 2 lbs Chicken or protein of your choice
- 2 medium onions, diced
- 1-2 cups fresh spinach, chopped
- 3 small carrots, thinly sliced
- 1.5 cups mushrooms, quartered or halved
- 1.5 cups peppers, chopped into 1-inch pieces
- lime wedges (Optional) garnish
- green onions (Optional) garnish
Red Thai Curry Ingredients:
- 2 14.5 oz can full fat coconut milk
- 4-5 tbsp red curry paste
- 2 tsp garlic powder or 3-4 fresh garlic cloves
- 1 tsp ground ginger or 2 tsp fresh ginger
- 1 tbsp cornstarch slurry
- 2 tbsp water slurry
Make Fresh Directions:
Chop all your veggies and prepare your protein.
In a large saucepan, stir together coconut milk and red curry paste. Heat to a boil and add your slurry. Stir until thickened and then turn on low.
Cook your rice or noodles.
Saute onions, carrots, garlic and ginger in another pan until soft. Add peppers and mushrooms and saute a few minutes longer.
Add all the veggies to the curry, adding the spinach last.
When the spinach has wilted, remove from heat and serve over rice or noodles. Optional: Garnish with green onions and a lime wedge.
Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
Add all main ingredients and curry sauce into gallon freezer bag.
Seal bag, removing as much air as possible and freeze for up to three months.
(Slow Cooker) Cooking from Frozen Directions:
Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
Dump contents of freezer bag into slow cooker.
For Chicken: Cook on low 4-6 hours or high 2-3 hours.
Shred chicken, and stir back into slow cooker.
Serve over basmati rice or rice noodles (cauliflower rice if paleo).