Ingredients
The following ingredients have 4 Servings
- 1 batch Crispy Baked Peanut Tofu ((vegan-option))
- 1/2 lb. shrimp ((seafood option — wild caught when possible))
- 1 large skinless chicken breast, cubed ((meat option — free-range, local, organic when possible))
- 2 Tbsp coconut or avocado oil ((if avoiding oil, sub water and add more as needed))
- 3 medium shallots, thinly sliced ((or sub 1 small onion))
- 1 tsp whole cumin seed ((or sub powder))
- 1 tsp whole coriander seed ((or sub powder))
- 5 Tbsp red curry paste ((we love Thai Kitchen brand))
- 1 ½ cups baby potatoes cut into bite-size pieces
- 2 large carrots, peeled and diced 1/4-inch thick
- 2 14-oz. cans light fat coconut milk
- 1-1 ½ cups water
- 1/4 tsp ground cinnamon
- 1 dash each cardamom and nutmeg ((if you don't have, omit))
- 2-3 Tbsp coconut aminos ((or sub tamari or soy sauce, but start with less as they're saltier))
- 1-2 Tbsp maple syrup or coconut sugar ((or sub stevia to taste))
- 2 Tbsp peanut butter ((in place of traditional roasted peanuts — can sub roasted peanuts))
- 1-2 Tbsp lime juice ((or lemon))
- Cauliflower Rice, Rice, or Quinoa
- Lime wedges
- Fresh cilantro
- Steamed or curried greens
- Roasted salted peanuts, chopped
