All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
By odd coincidence – I posted another red curry recipe a year ago tomorrow. It was my Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker) – seen in the white pot above. That recipe had a zillion ingredients & made enough to cater a party. My recipe today feeds two (with rice) and has only a few easy-to-find ingredients. The only exotic ingredients are the keffir lime leaves – and – while they are not absolutely critical – they do add a flare of authenticity to the dish. Lime juice & zest can be substituted but if you can find the keffir lime leaves in a local Asian market – grab some. Apparently, they can be purchased frozen but I have never seen them like that. You can buy them HERE on Amazon, too.
I made this in my fancy new casserole slow cooker (above) – just because I wanted to use it but this dish can be made on the stove top in minutes. I have a full-fledged slow cooker fetish & that one above is the 6th one under my roof. I have two 7-quart cookers, one with a timer & one without, one 1-quart cooker & two little dipper ones. I love using them & they are especially effective when throwing a large party. Cook & serve from the same place & they work as chafing dishes. No muss – no fuss.
So – as I said – this is a far simpler red curry than the one I posted last year & you can make it in the time it takes to cook rice. I used Beyond Meat chicken because – I feel – it is the best vegan chicken on the market. Go to their site to find a store near you that carries it.
8 ingredients & quick to prepare? Why not give it a try?
8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top
Serves 2 with rice
INGREDIENTS
9-12 oz vegan chicken – thawed & cut into cubes
1-2 serrano or jalapeno peppers (according to your tolerance for heat) – seeded & diced
2 garlic cloves – minced
1 small red bell pepper – chopped small
2 TBS red curry paste
1 (13 oz) can coconut milk (I used lite)
10 keffir lime leaves – sliced into strips OR the juice & zest of 1/2 lime
1 TBS kecap manis (SWEET soy sauce) OR 1 TBS brown sugar
Serve with cooked rice
DIRECTIONS
Put everything in either a slow cooker & cook, on high, for 3 hours or until the veggies are soft & it is heated through – or do the same in a stock pot on the stove. It should be ready in under 30 minutes on the stove. Taste to see if it might need salt.
Serve over rice.
Delightful-Delicious-Delovely 