This recipe is AMAZINGLY close to the dish I love getting at Thai restaurants. Using the bottled Trader Joe sauce makes this a super fast and easy dinner! You can easily make this vegetarian by omitting the chicken or add extra vegetables by adding cauliflower. I've noted the optional add-ins below. This also makes great take-to-school lunch leftovers for the next day!
Picture from here.
Carmelize with 3 TBS olive oil for 5 minutes:
1 medium sweet vidalia onion, diced
Add and simmer 15 minutes:
1/2 head Cauliflower, cut into small florets (optional)
1-2 c. cooked chicken (optional)
2 large Russett Potatoes, peeled, cut in cubes
4 large carrots, sliced
2 stalks celery, sliced
1 red bell pepper, sliced
2 cans coconut milk
2 cans coconut milk
Add and stir in:
1 11 oz bottle Trader Joes Red Thai Curry sauce
3 TBS peanut butter
2 TBS honey
1 can water chestnuts (optional)
1/2 c. chopped peanuts (optional)
-Serve in a bowl over jasmine or short grain brown rice. Garnish with fresh cilantro/limes/chopped peanuts/cashews if desired.
Instant Pot Version: Carmelize onions on saute setting 5 minutes. Add all other ingredients and pressure cook for 3-4 minutes.
Ketogenic Version (serve without rice and no honey)
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