Thai Curry is Naturally Dairy free... Amazing Food with No Modification Necessary

Thai red curry at home... Chicken, Prawns and a ton of healthy veggies!

I love Thai food... I travelled there in 2005 and enjoyed all the amazing culinary richness, and culture, their food brings... but I'll ask those that have ever been t0 Japan and China... once y0u experience food from the origins from which they came.... do you ever look at Canadian "versions" of meals and think .... we got this all wrong?.... The exception being Thai food... it was shockingly familiar.., and I loved that Westerner's love their actual traditional food enough for them to not deviate!

So I will say that while i TOTALLY bow down to the Thai chefs in Canada that make us delicious food every day, and I could not even for a moment compete with the heritage of the exact flavor profiles... consider this a white girl homage to a beautiful dish!!

I chose to Souvide the chicken... not very traditional but delicious.

On the Anova Souvide it takes 1 hour at 150 degrees.

Just place bare chicken breasts in individual sealed bags that are sealed from air to swirl in the water to perfectly cook. I chose #pcfreefrom to avoid antibiotics within my meat!

In the mean time I cut up the veggies, zucchini, mushrooms, red bell peppers, snap peas, onions, and baby corn.

K well I didn't actually cut up the baby corn!

But I did open the can, plus 2 cans of organic Coconut milk and add 3 tablespoons of Thai Red Currey paste to add the heat. I also added some lemon grass and fish sauce to authenticate the recipe!

I pan seared the veggies in high heat oil... in my case avocado oil

Separately, I simmered coconut milk (2 cans) and 3 tablespoons of red curry paste on low heat. I added 1 tablespoon of fish sauce and 1 tsp of lemongrass paste, to perfect the sauce.

I also boiled some prawns in shell in water until cooked. I chilled after cooking to shell them and added them to the mix. Together they look beautful!!!

I cut up the perfectly cooked chicken breast into chunks to add to the mix. I will note that souvide chicken has a pink hue to the meat but it is actually perfectly cooked every time and extremely tender.

To make the rice we used white organic rice 2 cups to 4 cups water and avocado oil and cooked in a covered container in the microwave for 20 minutes.

In Thai tradition, as I learned it.... you bring the rice to the sauce and meat... so it is respectful to plate the two separately! I chose to do the same in honor of the culture... I hope you do the same! Rediculous! it's so good!

The recipe:

- 1 chicken breast per person plus 2-3 prawns each

chicken should be cooked in souvide or boiled in water... same with the prawns

- cut 4-5 white mushrooms, 1 medium zucchini, 1 red onion, 1 handful of snap peas; and

- half 1 red pepper. Cook in a high heat oil like avocado oil to saute.

- in a separate pan put 2 cans of coconut milk in a sauce pan...

- add 3 tablespoons of red curry paste

- 1 tablespoon of fish sauce: and

- 1 tsp of lemongrass paste, and simmer until flavorful!

-meanwhile add 2 cups white rice to 4 cups water and avocado oil to a microwave safe dish, and cook on high for 20 minutes.

- place in two separate dishes and serve to eat together.... enjoy!!!!