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Whole Foods Thai Curry

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Whole Foods Thai Curry

Kim
The Cook
4 Servings
14 Ingredients
6 Comments

An authentic Thai curry recipe inspired by a friendship with a local restaurant owner and a love of spicy Asian food.

4 Servings
14 Ingredients
6 Comments

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 cup slice Onion
  • 1 cup slice Bell Pepper, Green
  • 1 cup slice Bell Pepper, Red
  • 1 teaspoon Garlic Powder
  • 3 ¾ cups dice Chicken, Boneless Breasts
  • 4 ounces Red Curry Paste
  • 28 fluid ounces Coconut Milk, Canned
  • 8 ounces Bamboo Shoots, Canned
  • 1 individual Lemongrass
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 2 cups Brown Rice, Long-Grain
Serving Day Ingredients
  • 2 tablespoons chop Thai Basil

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. I have never been able to find lemongrass in my area. Is there an adequate substitute, or can I leave it out?

    1. I have made it with out it and it is fine. But if you can find it, it will really add depth of flavor and authenticity.

    2. I’ve also had trouble finding lemongrass in my area — I’ve only managed to find it fresh once at a farmer’s market (despite there being several large asian markets near me!). Two options I’ve found: 1) supermarkets sometimes carry tubes of ready-to-use refrigerated herbs and spices in the produce section, including lemongrass, and 2) Penzey’s spice store sells dried lemongrass. If you don’t have a Penzey’s near you, they do have a website (although it definitely wasn’t very easy to use the last time I checked).Personally, I think lemongrass really adds that wow! flavor to asian dishes, and don’t skip it.

      1. Thanks for sharing those tips. I have used dried lemongrass before, and that worked well. You just have to make sure to fish out the pieces before you eat it.

        1. Only some of my local grocers carry lemongrass, and then sometimes it’s sold out. For a soupy recipe like this I have added lemon zest until the dish smells fragrant with it/to taste. Since it’s the outer peel of the lemon I try to use organic but a regular lemon works. Never tried using the juice but since it also has a citrus taste in theory it should work. It might make it acidic, and then a tiny pinch of sugar would counteract that. We won’t let difficult to source ingredients stop us from enjoying a variety of dishes 🙂 Good luck!

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