Thai Curry

Prep Time

10 minutes

Cooking Time

50 minutes


3-4 servings


1 cup of brown or black rice

1 large onion, sliced

1 red or yellow pepper, sliced

1 carrot sliced into half-moons

2 zucchini, quartered and sliced

sprinkle of sea salt

1 can of full-fat coconut milk

2-3 Tbsp. Thai Kitchen red curry paste

1 Tbsp. rice vinegar

2 Tbsp. shoyu or tamari

12 oz. medium shrimp or 12 oz. chicken breast, sliced


Prepare the rice according to package directions.  While the rice is cooking, slice all the vegetables and chicken if using. Saute the vegetables in the olive oil with a sprinkle of salt over medium heat for about 10-15 minutes until the vegetables are soft.  If using chicken add and saute another 5-8 minutes.  Add the coconut milk to the pan along with the shoyu or tamari, rice vinegar, curry paste, and shrimp if using. Simmer over low heat for 10 minutes.  Serve over the cooked rice.  The rice will take 40-50 minutes, and the curry about 30 minutes,  Use tamari instead of shoyu to make it gluten-free.