I LOVE FOOD

Chicken Red Curry

With Homemade Thai Red Curry Paste

Big flavour, real ingredients, and adjustable heat. This one hits every time.

Curry Base Ingredients

• Chicken
• Choy mue
• Handful of kale
• Spinach
• ¼ cup local bacon, chopped
• Brown rice cooked with coconut oil
• 4 cloves garlic, minced
• Splash of fresh lemon juice
• 1 tbsp sesame oil
• 1 tbsp coconut oil
• Fresh chilies, chopped to your spice level
• Pinch of sea salt
• Sprinkle of cracked pepper

Homemade Thai Red Curry Paste

• 2 tbsp avocado oil
• 5 garlic cloves
• ½ shallot
• ¼ cup chopped lemongrass
• Pinch of cayenne pepper
• Pinch of brown sugar
• Pinch of sea salt
• Splash of pineapple juice
• 1 tbsp fish sauce
• Pinch of dried shrimp
• Juice of ½ lime
• 1 can pure organic coconut cream

How to Make It

Heat avocado oil in a pan and sauté garlic, shallot, lemongrass, and chilies until fragrant. Add remaining curry paste ingredients and simmer gently.

In a separate pan, cook bacon until lightly crisp. Add coconut oil, garlic, chicken, and choy mue. Once the chicken is nearly cooked, add kale and spinach.

Stir in the homemade curry paste, coconut cream, sesame oil, lemon juice, salt, and pepper. Simmer until everything is rich and combined.

Serve over brown rice cooked with coconut oil.