If you’ve ever had a good curry, you know they’re addicting. But sometimes they can be filled with unhealthy ingredients that make it not so good for you. This red Thai curry that our contributor Alexis Jacinto Rivera offers as part of her “dream paleo week” not only tastes amazing, but it’s also filled with healthy ingredients that won’t leave you feeling like you’ve fallen off the paleo bus. Quick, delicious, and super easy — it might just be your new go-to meal!
Thai Red Curry on Daikon Noodles
1-2 lbs. / 450-900 g chicken, thinly sliced
1 can coconut milk, full fat
1 small jar Thai Kitchen red curry paste
1 bell pepper, chopped
1 zucchini, chopped
1 small can bamboo shoots, drained and rinsed
Handful of Thai basil (or sub regular basil)
Optional: salt, fish sauce
Garnish: scallions, cilantro
- Heat up a small saucepan on low-medium heat.
- Add all ingredients into pan and place on simmer.
- Allow to cook until everything is cooked through.
- Serve over daikon noodles and top with cilantro and scallion if desired.
Spiralize 1 large daikon radish and rinse noodles. Heat 1 tbsp. of oil in a pan and saute noodles on medium-high heat with ¼ cup of curry sauce until al dente.
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