The other day, while looking for a quick dinner idea that would use up some leftover chicken, I came across a recipe for Thai Red Chicken Curry on Allrecipes.com. I applied some of the commenters' suggested changes, and made a few adjustments myself. With a little chicken, lots of veggies and a few pantry staples, this curry was easy to make, super filling and very tasty. Here's what I did:
A bit of coconut or palm oil for the pan
1 onion, diced
1 large white sweet potato, peeled and diced (red would be good, too)
1 peeled, diced zucchini
1 red pepper, diced
1 green pepper, diced
1 1/4 pounds of cooked, diced chicken
2 tablespoons red curry paste
1/2 teaspoon coriander
2 tablespoons unsweetened fish sauce (I used Red Boat)
2 teaspoons gluten-free tamari soy sauce
2 tablespoons creamy, unsweetened almond butter
1 can coconut milk (I used Trader Joe's Light Coconut Milk, since it is free of chemical crap and allegedly BPA-free)
freshly ground black pepper
salt, to taste
slivered almonds or cashews, to top
In a large, relatively deep frying pan, sweat onions in coconut/palm oil. Stir in curry paste, coriander and sweet potato, and cook until the sweet potato is partly cooked through but not yet yielding to a fork.
Add chicken, veggies, coconut milk, almond butter and fish sauce. Stir in a good 10-15 cracks of pepper. Then, cover and cook until veggies are slightly soft.
Upon serving, season to taste and top with almonds or cashews. Extra points if you eat it over cauliflower rice!