Non-Vegan Red Curry Chicken and Veggies | Gluten-Free & Dairy-Free

Updated: Apr 22, 2019



Happy Spring time humans!


I've searched long and wide but have found no other recipe that offers what my Red Curry Chicken and Veggies does. I was struggling for a long time to balance out my diet to one that would nourish my body, be delicious, be enough, not give me bad side effects after the meal (like cramps, sharp pains, gas out both ends).


I found a resting place with my recipe. Mind you, it changes slightly depending on the ingredients I have or don't have. But overall, its pretty consistent in taste.


How did I come up with the idea?

My wife and I fell in love with Tin Drum's Panang Curry Chicken and brown rice. We found ourselves there at least once a week. And with the type of person I am I decided $40 a month on something I feel I could double up on is just not financially smart to keep doing. So I did a little research and decided to try to make it myself. It took about a year for me to get it how I like it. Maybe you'll like it this way too.


What are some of the benefits of this recipe?

This meal is:

- gluten-free

- potato-free (blood sugar/insulin spike)

- dairy-free

- organic and free-range

- keto-friendly

- can be low carb

- healthy Fats

- gut-friendly (digestion and absorption)

- satiating


This meal has specific health benefits when it comes to autoimmune and digestive diseases. Try only this eat this one meal everyday for a week and notice the good changes in your body.This meal does not claim to cure any ailments.


(Organic) Ingredients

1 1/2lb to 2lb Free-Range Chicken breasts

4 Baby Bella Mushrooms

1 Green Bell Pepper

2 Red Bell Peppers

1 Lemon Grass stick

3 cans Coconut Milk

1/2lb or 2cups Green Beans

1 Green Onion bunch

1/2 Red Onion

2lb Broccoli

1 Tumeric root (2inches)

1/2lb Carrots

1 Heirloom Tomato

1 Ginger root (2inches)

5 Garlic cloves

4 cups of Brown, Jasmine, or Basmati rice


I also add as much herbs and spices and I can when it comes to Garlic powder, onion powder, Italian seasoning, chili powder, paprika, red curry powder, sea salt and what ever else you want to put in it. One of my favorite things to add to my red curry is Thai Kitchen Fish Sauce and I also like to get two types of red curry pastes that seems to do the job everytime. Maesri and Thai Kitchen Red Curry


yield: 6 servings prep time: 20min cook time: 25min

total time: 45min (1hr if you're filming for your Instagram story)


DIRECTIONS:

1. Chop up all the veggies and put them in a large bowl. Leave carrots, lemongrass, 1 red pepper, 3 garlic cloves, turmeric, and ginger off to the side.

2. Boil your preferred rice. I like brown rice but I sometimes use jasmine and basmati.

3. Use the left over veggies (except the carrots) to blend in a blender with 1 can of coconut milk. Make a smoothie!!

4. Use the smoothie mixture to pour into a large pot that's deep enough to hold all your ingredients. Pour the other two cans of coconut milk into the pot. I use two full fat cans and one lite can of coconut milk.

5. Drop carrots into the pot and let simmer on medium heat.

6. Cut the chicken breasts into bits. It is best to salt and season the chicken here.

7. When coconut milk is simmering, about 5min, drop the chicken into the pot.

8. Drop the remaining seasonings into the pot here.

9. Drop all the chopped veggies into the pot.

10. Cover the pot and let simmer for 20 minutes on medium/low heat.


Serve in a bowl with a bowl of rice. To make this meal keto or low carb limit your rice intake to 0-1/2 cup.






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