Red Curry is one of my all time favorite dishes! You want to steer very clear of ordering it when eating out at a restaurant though because it tends to be loaded with sugar. I would have never thought it would be loaded with sugar, but hey, they tend to put sugar in everything now wouldn’t you agree?
So, in order to fulfill my curry craving I decided to make this low carb red curry at home using low carb, sugar free & dairy free ingredients! I love that I can still eat this dish and lose weight! One of the ingredients in this dish is basil (i never hold back on adding herbs to my recipes). It’s traditional to use this in a curry dish but I also wanted to add it because of all the great benefits basil brings to us.
Basil contains high quantities of E-beta-caryophyllene which has been known to aid in treating arthritis and inflammatory bowel diseases.*
Basic also reduces swelling, inflammation, has anti aging properties, and is rich in antioxidants and vitamins!* Source: http://www.medicalnewstoday.com/articles/266425.php
Herbs are one of my favorite ways to get more vitamins throughout my day. I have a year round window herb garden and I make sure to add herbs to each of my dishes as much as possible.
If you don’t have a window herb garden that’s ok though too! You can get herbs at any grocery store. Many carry them fresh as well as dehydrated.
Herb Preservation Tip: In the summer you can get herbs from your local farmers market and then freeze them with water in an ice cube tray or use a dehydrator to preserve them through dehydration.
Boom, fresh herbs year round!
Alright now let’s get to the curry recipe! You’ll see below this makes 8 servings so you’ll have plenty to eat throughout the week and even save the extras in the freezer for quick meals in the future like I do. Enjoy!
- 3 13oz cans full fat coconut milk
- 2 tbsp coconut oil
- 4 oz red curry paste
- 6 tbsp fish sauce
- 1 tbsp hot garlic chili sauce
- 3 tsp siracha hot sauce (or to taste)
- 5 tsp liquid stevia glycerite
- 3 tsp seal salt
- 1 cup basil leaves
- 20 ounces chicken thighs
- 1 cup red bell pepper
- 2 cups water
- 1 cup bamboo shoots
- 1 tbsp peanuts for garnish (optional)
- Turn your burner on medium heat. Place a soup pot on the burner and add in the red curry paste and coconut oil and saute those together for a couple minutes at the bottom of the pot. Next add in your coconut milk and bring the pot to a boil. While the pot is coming to a boil cut up your chicken into 1 inch pieces and add them to the pot. Next add your water to the pot. In the meantime cut up your red peppers into thin strips or smaller pieces if you prefer. After your chicken has sat in the pot for 5-10 minutes add in the remaining veggies: peppers, bamboo, and basil leaves. Next add in the remaining ingredients. Remain cooking on a medium boil for 5 minutes then bring to a simmer for 15-20 more minutes (the longer the better but it will still taste fine without if you’re in a hurry). Serve, put the rest in the fridge/freezer for easy meals later on!
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