THE MOST DELICIOUS THAI RED CURRY EVER.

Happy Victoria Day long weekend everyone! How was the weekend?

Mine was excellent. Andrew and I spent Saturday roaming around Toronto. We finally got to visit GoHideSeek in Toronto! If you haven’t been, its AWESOME. If you’re a 90s-born child, you will totally love it. It’s a nostalgic photo opportunity of all our favourite things from the 90s. Bubble chairs, high school lockers, candy necklaces, etc. SO MANY cool photo-ops.

We also ate at one of my favourite Mexican restaurants, El Catrin. Their guac is SO ON POINT. Go and order the guac and fish tacos. Just trust me.

And the rest of the weekend was spent in Buffalo at Target and Trader Joe’s. Do you guys want a TJs Haul?? I will do one! I feel like there are SO many good things at TJs that there really must be a haul. No?

Anyway, let’s jump into today’s post!

Here at The Chic Confidential, we’re ALL about sharing. But you already know this. Whether it’s sharing a new skincare product, or wellness tip, or beauty breakthrough tool. It doesn’t really matter what it is, if I love it, I’m dying to share it. SO, today I’m actually sharing a recipe that I just tried out, and it BLEW MY FUCKING MIND.

I love Thai food. It’s definitely one of the top three cuisines for me. So, if you enjoy Thai cuisine, keep reading. Because you NEED to try out this recipe.

What you need:

  • 2 Tbsp of red Curry Paste
  • 1 Can of Coconut Milk
  • 1 Lime
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 Can of Bamboo Shoots
  • 1 Package of Enoki Mushrooms
  • 1 Head of Broccoli
  • 1 Stalk of Celery
  • 5-6 Cloves of Garlic
  • 2 Large Pieces of Ginger
  • 1 Cup of Cilantro
  • 2 Bay Leaves
  • Protein (Shrimp, chicken, fish, tofu, beef)

Step 1:

I made my Thai curry with chicken as the protein, so I fried up small chicken pieces in a bit of garlic for about 5 minutes. I didn’t cook it all the way through, because later in the recipe I’m going to let everything simmer.

Step 2:

I added in all the veggies: broccoli, mushrooms, garlic, ginger, onion, red bell pepper, bay leaves. I coated them in a bit of coconut oil.

Step 3:

I added one can of coconut milk and 1 can of water. If you’re making a soup, then add a can and a half of water. I wanted a thicker curry.

Step 4:

Add 2 tablespoons of the Red Curry Paste.

Step 5:

Cover, and let simmer for about 30 minutes. You will start to get a delicious smell, and that’s when you know everything is ready.

Step 6:

Add a cup of fresh cilantro for garnish and squeeze the entire lime into the pot. Don’t leave the lime rinds in there. It will turn bitter over time. (Speaking from experience)

You can have this over brown rice or rice noodles.

Guys, trust me on this, you’re going to LOVE this recipe! I know I do! It’s such a quick and easy meal too. The first time I made this, I had to run out to three different grocery stores to get all the ingredients. (Pain in the arse) But my suggestion is, go to an Asian grocery store. They have everything there!

Okay – do you have a recipe you need to share with me? I LOVE trying out new foods, so share!

Xx, kim

Also, check out my post on why you need a slow cooker.

Oh and, the BEST Butter Chicken recipe, ever.

Follow:

Leave a Reply

Your email address will not be published.

Read previous post:
Biotherm serum
GET READY WITH ME: THE A.M. EDITION.

So here’s the thing. I’m SO FUCKING specific when it comes to my skincare routines....

Close