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Curry TWO ways

The Movement Menu - Thai Inspired Green Curry Chicken

Curry Three Ways (dairy free!)

I made curry, everyone. Or should I say CURRIES! It’s about time, isn’t it? Oh wait, I made it TWO different ways. I’ve been experimenting with different kinds of curry paste so much lately, I wanted to showcase two different curry recipes I have come up with along the way. Considering how often I go out for Thai and Indian food, I cannot believe it has taken me this long to bring curry and all of its glory to life in my kitchen. Well, I shouldn’t say I have never made curry. It has however taken me this long to hold off from eating it at all, in order to take photographs of it. There we go. Now, I’ve got my facts straight. I’m a huge veggie advocate, especially in soups, stews and curries. They bring different flavors (obviously) and textures to the equation outside of your protein source.

I also love mixing up frozen and fresh vegetables in dishes. I LOVE FROZEN VEGETABLES. They keep in your freezer longer than fresh vegetables keep in the refrigerator. Oh, and throw away the garbage you may have heard about them having less nutritional value than fresh vegetables. Yes, if you wait more than several months to eat your frozen veggies, their nutritional value will SLOWLY deteriorate. However, we are by no means giving up nutrition for convenience, people. If you use your veggies in a reasonable amount of time, you are in the clear. Have I made myself clear now that I am officially a promoter for the frozen vegetable industry?!

The Movement Menu - Thai Inspired Green Curry Chicken

The Movement Menu - Thai Inspired Green Curry Chicken

I love green curry, red curry, panang curry, yellow curry, YOU NAME IT AND I LOVE IT. Seriously. I love coconut milk. I love spices. Curry can do me no wrong. When I went to Sprouts to make my first curry recipe, they only had green curry paste available. So I went with it, and that’s fine because green is my favorite color. Yeah, I’m such a kid. This was my first time making curry with a concentrated paste instead of a bunch of curry powder. I was super excited to experience the difference it would and should make in the dish. You can get as creative with your vegetables add-ins as you’d like. I decided to cook up some spiralized zucchini ZOODLES (what’s new?) and cauliflower rice to serve with the curry.

Curry Made THREE ways! (paleo, dairy free!)

Slam diggity dog. This was a huge slam dunk. I knew my next venture would have to be with the red curry paste. So, that’s what I did. I encourage you to try all three of these dishes. They each come with their own unique flavors and spices, and you really can’t go wrong. These curry dishes will keep in the refrigerator for at least a few days, if not a week. You can also serve these on brown or white rice if that’s your style. I am sure there is a reason they always serve it with curry at restaurants. So. dang. good. That’s why. I didn’t feel like taking out my rice cooker, oh wait I don’t have one and I DO have a hard time cooking rice to the perfect texture. So I usually don’t make rice at home– that’s what I have my Asian man for. He’s so good. Going to keep him around that’s for sure, I need my rice fix! Alright, DIG IN. Oh, your house/kitchen are going to smell like curry for a few days. Breathe in, breathe out and embrace it.

Thai Inspired Green Curry Chicken
Author: Monica Bazarsky
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 1/2 pounds boneless and skinless chicken thighs
  • 2 tablespoons ghee or coconut oil, separated
  • 10 ounces canned coconut milk (full fat, people!)
  • 1 large yellow onion
  • 16 ounces of frozen vegetables of your choice (I used peas and carrots!)
  • 4 tablespoons green curry paste (I LOVE CURRY, subtract a tablespoon if you’re not as curry-lciously crazy)
  • 1/4 teaspoon ground turmeric
  • a few sprinkles of red pepper flakes
  • sea salt and pepper to taste
Instructions
  1. Heat your high-rimmed saute pan with 1 tablespoon of ghee or coconut oil. While it is heating up, cut your chicken thighs into bite-sized chunks. Season them with salt and pepper.
  2. Pan fry the chicken until lightly brown on all sides and set them (and all the juice) aside in a bowl.
  3. Add your other tablespoon of ghee and saute the onions until they are translucent.
  4. Throw the chicken back into the pan, and add your green curry paste. Stir until well combined, and then pour in your canned coconut milk. Let it boil and then turn it on low-medium heat.
  5. Add in the frozen vegetables and other spices. Once the frozen vegetables have cooked through, lower the heat to a simmer, and stir in turmeric.
  6. Add sea salt and ground black pepper to taste.
  7. Let the curry simmer for 15-20 minutes, and mix in or top off with some basil leaves. Serve it on top of a bed of your favorite rice, cauliflower rice or zucchini/other vegetable noodles. Enjoy!!
Red Curry with Pork Tenderloin
Author: Monica Bazarsky
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • For the Coconut Curry Sauce:
  • 2 tablespoons ghee, grassfed butter or coconut oil
  • 3 shallots, sliced thinly
  • 2 tablespoons fresh ginger (minced or a paste!)
  • 1/2 cup red curry paste
  • 2 cans full-fat coconut milk
  • 1/4 cup Tamari
  • 2 tablespoons garlic chili sauce
  • 1/2 cup beef or chicken broth (veggie broth will do, too!)
  • 2 tablespoons fish sauce
  • 5 tablespoons coconut sugar
  • For the bowls:
  • sweet potato noodles, rice noodles, white rice or cauliflower rice
  • 1 pound pork tenderloin, sliced thin
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup broccoli florets
  • 3 tablespoons arrowroot powder, dissolved in 1/2 cup water
Instructions
  1. Heat the ghee or oil in a large saucepan.
  2. Next, add the shallots and fresh ginger; stir fry for about 3-5 minutes until aromatic.
  3. Add the curry paste; stir fry for another minute.
  4. Now, add the sliced pork tenderloin. Cook the meat until it is slightly brown on both sides. Then, add in the coconut milk, coconut sugar, chili sauce, fish sauce, and Tamari. Simmer for 15-20 minutes minutes while you are prepping the rest of the ingredients. Once you are finished prepping the rest of the ingredients, slowly whisk in the arrowroot that has been dissolved in water. Continue lightly whisking the mixture until it thickens. Then, turn the heat off.
  5. Now, it’s time to prepare the bowls. In a large skillet, heat another tablespoon of ghee or coconut oil over high heat. Add the onion, carrots, and broccoli. Stir fry for approximately 5 minutes until the broccoli is bright green and the onions appear translucent.
  6. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss all of the ingredients together until combined.
  7. Serve topped off with sesame seeds, more vegetables or fresh herbs.

 

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2 comments

  • 25 Mouth watering chicken recipesCanadianMomEh

    July 7, 2015 at 5:03 am

    […] 22. Thai Inspired Green Curry Chicken […]

  • Thai Curry Salad | The Movement Menu

    March 28, 2016 at 6:29 pm

    […] this Thai Curry Salad recipe. I’m all about that curry, let me tell you. Last year, I made a Curry recipe (two ways) that is absolutely to die far. I also enjoy making curry aioli, curried roasted cauliflower, […]

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