I wanted to share two great recipes I’ve discovered lately that have helped us make the transition into Fall. (it is Fall, right? Because it certainly doesn’t feel like it here!)
MG is still on her restricted diet (dairy, gluten, spicy and acidic foods are out) and I am 100% off of gluten so cooking doesn’t always come easy these days…but…this recipe was definitely a breakthrough moment.
I should start by giving two caveats: 1) I shamelessly love Indian & Thai curry and yellow curry is my favorite 2) though I am NO Ree Drummond, my cooking style is very pioneer woman in it’s measurements and directions. I never make something the same way twice, nor follow recipes word for word, so bear with me on my ingredient allowances
Dairy Free (and gluten free) Yellow Curry
-raw chicken breasts
-variety of frozen veggies
-oil (I like sesame oil for Asian dishes but any kind will work)
-dairy free milk (I had almond but coconut is even better for curry)
-salt, red pepper flakes (to taste)
-sugar (or some kind of sweetener…maybe a quarter cup?)
-coconut butter (optional but really gives it that rich taste, ESP if you don’t use coconut milk)
-corn starch (optional) thickener
Directions: sauté chicken and veggies in oil. When chicken is cooked through and veggies are soft, sprinkle on spices and sugar and then add about a cup and a half of the milk. Turn up the heat to just before a boil and let simmer, cooking off some of the water in the milk. Taste occasionally and adjust spices. I continued to add curry powder but held back on the pepper flakes to save MG’s stomach. After the liquid cooked down just a bit, I added some cornstarch to thicken it up even more. I like a nice, sticky, gravy curry if you know what I mean 🙂 I ran out of cornstarch too soon and I’m not sure if I should be embarrassed about this, but you know what I used in its place? Some rice baby cereal we had left over from Bea’s purée days (!)…and it worked like a charm! I tasted it again and that’s when I decided it needed a finisher like coconut butter. That have it a true, rich curry taste! Had I used coconut milk, I might not have needed it, but the curry is definitely enhanced by that tropical flavor! Finally, I garnished with basil.
Almost a perfect dupe for my favorite Thai place. All that and no allergens? I’m in love!
And almost no meal is complete without a little sweet treat (at least in or house). Check out this delicious pumpkin spice latte dupe from my friend Tricia. She always has the best recipes!
Happy fall eatin’, y’all,