I. Love. Thai. Food.
Thai curry is my go-to comfort dish. The hearty vegetables and warmth of the spices make even the most stressful moments, rainiest weather, or gloomiest of days melt away.
I will neither confirm nor deny my tendency to eat my feelings. However, I will stand by the belief that food has the powerful ability to turn everything around. When I feel deeply fried myself, I’ve often sought solace in the products of a deep fryer.
Because of this, I’ve learned that many of my go-to comfort foods can tear you down just as quickly as they pick you up. However, just thinking about a steaming hot bowl of yellow chicken curry calms my nerves- and it’s guilt free.
A lot of thai food is naturally gluten free. It’s filled with fresh vegetables, lean meat and fresh spices and herbs.
Unfortunately, Christian’s peanut allergy makes these glorious menus a game of Russian roulette.
Because yellow curry doesn’t directly contain peanuts, we’ve been tempted several times to give it shot. However, the fear of cross contamination or a stray peanut keeps us walking on the safe side.
This means whenever I order takeout from my favorite Thai place, we have to order him pizza from somewhere else.
Because it’s my favorite food, I’ve been dying to share it with him for a long time. It breaks my heart when I can’t even offer him a taste of my flavor-induced bliss. But this week I wondered-
How hard could it be?
Making meals at home eliminates the risk of a reaction, and gives us complete peace of mind when enjoying even the most adventurous meal. Not to mention- it’s easy on the wallet. Curry is essentially just a stew, so I figured we were up to the challenge.
Luckily, we discovered this awesome product at Whole Foods. (Typically, I find Whole Foods to be unnecessarily overpriced. But this was a special occasion.)
This label was instant eye candy for our allergy-friendly diets. No gluten, no added sugar, no nuts, shrimp or fish. Risk free!
Plus, it was incredibly easy to use. All we had to do was chop up some ingredients, add coconut milk and simmer.
Christian’s mind was absolutely blown by this dish (I’m not surprised) and we’re adding it to our meal rotation. It’s hassle-free and full of the delicious comforts I so often set my heart on- and it’s so safe for him that we can share a bowl. 🙂
This recipe makes enough for 6 servings, and you can keep it in the fridge for at least a week. I certainly won’t complain about saving my $15 every time I have a craving.
Allergy-Friendly Yellow Chicken Curry
1 lbs skinless chicken breast
2 tbsp olive oil
3 cloves of garlic, diced
2.5 oz Mekhala Organic Yellow Curry Paste
4 Medium-sized yellow or red potatoes
1 Red bell pepper
1 Sweet onion
2 cans of coconut milk (30 oz total)
1 tbsp sugar
Pinch of salt
Chop ’em up
Step one: Chop all your veggies into hearty chunks! Go ahead and chop your chicken while you’re at it- you want large bite sized pieces.
Add some heat!
Step two: Heat pan to medium-high. Add olive and garlic. Once fragrant, add onion and sizzle until translucent.
Step three: Add chicken and curry paste to the pan. Stir to combine. Keep sizzling, until chicken is mostly cooked through.
Step four: Remove pan from heat and transfer to a large pot. Add all remaining ingredients- coconut milk, potatoes, bell pepper, carrots, sugar and salt. Stir to combine.
Step five: Bring your curry to a boil, and then simmer for 30 minutes. Relax, then enjoy.