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2 tablespoons Gefen Canola Oil
1 to 3 tablespoons Thai red curry paste
1 can coconut cream
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup sugar
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 to 4 kefir lime leaves (ideally fresh, but dried ones will do the trick)
chopped vegetables of choice (I used snap peas, broccoli and red bell pepper)
1 and 1/2 cups white rice, cooked according to package directions
Heat the oil up in a pan and add the curry paste.
Break up the paste and mix for around five minutes.
Add in the coconut cream, mix and bring it to a low boil.
Add the soy sauce, sugar, and chicken.
Cook for about five to seven minutes and then add your vegetables.
Let the curry simmer for five to seven minutes and serve over rice!
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I have never been able to find a Kosher Red or Green Curry paste. What brand did you use?
Mea Ploy Red Curry Paste, but it doesn’t look like a kosher version is sold in the U.S. (only in Israel). I’d suggest searching Google for a recipe that you like and trying a homemade version or using few teaspoons of curry powder- it’s not the same as curry paste, but can usually do the trick.