Thai Curry

I have made Thai curry dishes numerous times and every time it is a hit. But after being diagnosed with my autoimmune disease I could no longer have the regular version due to the sugar/soy/alcohol ingredients. So I tweaked my original recipe and created an allergy friendly version for myself, after all Thai food is one of my fave cuisines, so this had to be done. 

Thai Red Curry

-400 grams beef sliced thinly (you can use any other meat you wish - chicken/seafood or just vegetables)

-1 tbsp EVOO

-3 tbsp green or red curry paste

-4 cups of homemade chicken broth

-2.5 cups of coconut milk

-choice of vegetables (I used Bok Choy/eggplant/broccoli)

-1 tsp tamarind paste

-1 inch galangal

-2 keffir lime leaves

-1 stalk lemon grass, bruised 

-1 shallot

-bunch of cilantro

-Juice of 1 lime 

-3 red chili peppers 

-1/4 cup sweet basil leaves

-salt to taste

  

Preparation

1.     Slice the beef into thin pieces.

2.     Saute the green curry paste and shallots in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk and add bruised lemon grass.

3.    Saute the beef with the kaffir lime leaves and galangal in a separate pan, continue cooking for few minutes until fragrant and the beef is cooked through. 

4.  Add to the pot of coconut milk mixture, add all of the chicken stock-cook until boiling. Add the remaining coconut milk, When the mixture returns to a boil add the vegetables. Cook until they are done.

5.  Just before serving add lime juice, cilantro, sprinkle sweet basil leaves and red chilies over, stir, then turn off the heat.