Thai Coconut Curry Whole30

A delicious Whole30 meal ready in about 30 minutes. How can you resist that?

- 1 tablespoon avocado oil or ghee
- 1 pound of shrimp (deveined, shell off) or chicken, cubed
- 1/2 - 4 ounce bottle of Thai Kitchen curry paste (I like the green or red)
- 1 can (13.5 ounces) full fat coconut milk
- 6 cups of cut up vegetables (I like to use onion, lots of eggplant, green beans, bell peppers, as well as broccoli, kabocha pumpkin, carrots)
- 2 tablespoons compliant fish sauce (optional)
- Salt

1. In a large skillet (at least 10” round that has a cover), heat your fat and saute your protein on medium heat for about 2-3 minutes, until about half cooked. If using shrimp, they should turn pink and curled. If using chicken, they should be browned and opaque. Remove protein to a bowl and set aside.
2. Add your vegetables to the hot skillet, and saute for a couple of minutes.
3. Add the coconut milk and Thai Kitchen curry paste. Mix well until the paste is dissolved. Reduce heat to medium low.
4. Cover and let the vegetables simmer for 2-3 minutes, until almost cooked through. Taste and add salt if needed.
5. Add back in your protein and simmer for another 2-3 minutes.
6. Remove from heat and stir in the fish sauce, if using.
7. Serve with cauliflower rice.

This makes about 4 - 2 cup servings.

When cutting your vegetables, think about how fast they cook:
- onions - slice thinly (cooks quickly)
- bell peppers - slice into strips (cooks quickly)
- broccoli - cut into small florets (cooks quickly)
- green beans - cut beans into same size as your bell peppers (cooks quickly)
- kabocha - cut into chunks (cooks moderately quickly)
- eggplant - cut into chunks (cooks moderately quickly)
- carrots - cut into thin slides (cooks moderately quickly)
- sweet potato - cut into small dice (takes longest to cook)


Thai coconut red curry with shrimp

Thai coconut red curry with shrimp