Original Thai Curry

Thai food. Here we go again. After visiting Bangkok in 2018, eating Thai curry after Thai curry, we realized that we want to find the recipe that will remind us about those amazing meals. My sister in law, who is from Thailand, showed us how to cook a good and authentic Thai curry. But the challenge was to make it in a sugar-free way, lower in histamine and still make it taste delicious.

The original Thai curry is made with fish sauce. But as we know, fish sauce contains histamine so it remains the main enemy of people who are suffering histamine intolerance. Fish sauce would be here to bring in a sour and salty taste. To replace it, you could use lemon and salt.

The sweetness is also a main key of a good Thai curry. But to make it sugar free, you could add a tea spoon of honey or one of your favourite sugar replacement.

One of the secrets of the Thai curry, is the fact that you actually do not need to stir it that much. At the beginning, after adding oil and curry paste, you have to fry it and stir it until it becomes a smooth paste. Then, you have to add half of your coconut milk, stir it once or twice in order to mix it with your paste, and let it cook for 10 minutes on middle heat, without stirring or touching it. Every time you will add an ingredient, you will have to stir one time and then let it cook, and repeat this process with all the last ingredients : that way you will be able to recreate your original Thai curry taste.

The best part about recreate your customised Thai curry is that you can use any veggies that you really love : Zucchinis, Aubergines, Mushrooms, Paprikas, Broccolis etc… Surprise yourself!

Yield 4

Author Thedashiway

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Original Thai Curry

This Recipe can easily be done vegan by adding tofu instead of chicken

Ingredients

• 250g Chicken
• 3 Red or yellow paprika
• 250g Champignons
• 2 Onions
• 2 Tbsp red or green curry paste (carefull if you have a histamineintolerance)
• 1 Zucchini
• 500ml Coconut milk
• 2 Tbsp Coconut Oil
• 1 Lemon or Fish sauce
• Spring Onions
• 1 tsp sugar replacement of choice
• 200g Rice Noodles

Instructions

1. Cut veggies, onions and chicken
2. Heat up the pan on a high heat. Once it’s hot, add two tablespoons of Coconut Oil. Let it heat up for a few seconds and add the curry paste. Stir the oil and the paste together until it’s mixed up. Then add the Onions.
3. Add 250 ml of coconut milk and, important: don’t stir the coconut milk. Let it cook for 10 minutes. Add the chicken and let it cook for 15 minutes.
4. Cook the rice noodles as mentioned on the package
5. Once the chicken is soft, add the rest of the coconut milk and the veggies and let it cook for at least 15 minutes until the veggies are soft.
6. Add 1 tbsp of sugar replacement, salt, pepper and Lemon as a replacement of fish sauce that is normally used in coconut curry but contains histamine. Let it cook again for 10 minutes!

Nutrition Facts

Calories

660

Fat

38 g

Carbs

55 g

Nutritions are calculated per portion

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