Friday, August 19, 2016

THAI RED CURRY with galangal and kefir lime leaf

Adapted from: Gluten & Dairy Free Everyday Asian by Bindu Menon

1 small red onion, finely chopped
2 T. garlic, minced
2 T. coconut oil
1 – 1 ½ lb chicken breast or lamb, thin sliced; shrimp or tofu
2 heaping tablespoons of red curry paste
1” piece of galangal or 2 tsp. powder
1 T. Thai fish sauce or tamari / soy sauce
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
2 15-ounce can regular coconut milk
1 T. raw honey
1/3 c. Thai basil leaves
2 kefir lime leaves [optional]
1 1/2 c. carrots, thinly sliced
1 1/2 c. red / orange / yellow sweet peppers, thinly sliced
1 1/2 c. kale or spinach, thinly sliced
3 c. green beans, French cut or chopped

Warm oil in a large stainless steel or cast iron skillet. Add onion and garlic and cook on medium-low, stirring frequently until onion softens and garlic becomes slightly golden on edges. Add meat of choice and cook thoroughly. Add curry paste, galangal, fish sauce, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly. Carefully pour in coconut milk and honey. Stir to combine. Add basil and life leaf and cook over medium – low heat until liquid begins to simmer. Reduce heat to maintain very gentle bubbling but not boiling, add carrots, and cook for 5 - 10 minutes or until carrots are just beginning to soften. Add peppers, beans, and kale. Cook until beans are bright green and peppers just soft. Remove from heat and serve over a bed of basmati or jasmine rice. 

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