Ingredients
Produce
- 6 small bok choy chopped
- 2 shallots diced
- 1/4 cup cilantro minced
- handful thai basil roughly chopped
- 6 sweet peppers or bell pepper sliced
- 1 large onion, minced
- 1 large king oyster mushroom, sliced into strips like bamboo shoots
- 6 cloves garlic, minced
- 1.5 TBSP ginger, minced
- 7 kaffir lime leaves, de-stemmed
- 4 spicy thai peppers (small), whole
Sauces
- 2 tsp fish sauce
- 5 TBSP red curry paste
- 4 tsp Fried Chili Oil
- 1/2 tsp Spicy Chili Oil
- 2 tsp lime juice
- 1 TBSP flour for thickening
- 1 can coconut milk
- 1 can coconut cream
- 5 cups chicken broth
- 1 TBSP chicken bullion broth concentrate
Spices
- 3/4 tsp ginger powder
- 3/4 tsp garlic powder
- large pinch salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
Instructions
- Sautee onion, peppers, thai peppers
- Add spices in to bloom, add flour
- Add in everything else
- Serve with rice noodles or steamed rice
Notes
Anti-Inflamacurry Variation
- 1 medium purple yam
- 1 small red yam
- swap bok choy with 5 cup kale + red shen choy (red spinach) mix
- 1 cup extra chicken broth
- 1 extra can coconut milk
- 2 tsp turmeric powder
- olive oil with sautee
- large drizzle olive oil with broth
- 1/4 tsp ground clove
- 1 tsp black pepper
Photos
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