Red Curry

This recipe you can spice up by adding a bit more curry paste, dash of Tamari (but don’t do too much as it will turn the meal on the pungent side), or if you need to mellow it out add a bit more coconut milk.


1 Tbsp oil

1 small onion, diced

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 carrots, sliced into coins

1 red pepper, sliced

1 yellow pepper, sliced

8 oz cooked chicken, diced

2-3 Tbsp red curry paste

14 oz coconut milk (be sure to get the one with guar gum)

1/2 cup water

1 1/2 cup kale chopped, without the stem

1 Tbsp Tamari

2 tsp rice vinegar salt & pepper to taste

In a skillet heat oil, add onions and sauté 2 minutes, add garlic, sauté and other 2 min. Add carrots, cook 2 min. Add curry paste, coconut milk and water, stir until it boils. Add peppers and cooked chicken, cook 3 min. Add kale and cook until carrots are tender and kale is bright green. Remove from heat and add Tamari, rice vinegar, salt and pepper. Serve with rice and enjoy!

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