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    You are at:Home»Dairy-Free Recipes»Thai Green Curry with Chicken, Shrimp, or Tofu

    Thai Green Curry with Chicken, Shrimp, or Tofu

    0
    By Alisa Fleming on April 5, 2014 Dairy-Free Recipes, Entrees

    This recipe for Thai green curry is a “savory” entry in our March Recipe Madness Contest, created and submitted by Taylor Gardner. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

    Thai Green Curry with Chicken, Shrimp, or Tofu

    So Delicious Dairy Free Recipe Madness Contest - BadgeWhy buy curry paste when you can make a Thai green curry from scratch? Thinned with coconut milk beverage, this easy dinner is much lower in fat than restaurant versions.

    For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

    Special Diet Notes & Options: Thai Green Curry

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and/or optionally vegetarian. For this homemade Thai green curry, you can choose the protein that fits your diet best.

    Thai Green Curry with Chicken, Shrimp, or Tofu
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    Author: Taylor Gardner
    Serves: 6-8
    Ingredients
    • 4 Thai green chiles
    • 2 shallots
    • 3-5 cloves garlic (I like it garlicky with 5 cloves)
    • 4 tablespoons fresh minced ginger
    • ¾ cup cilantro leaves
    • ½ cup basil
    • ½ cup lime juice
    • 3½ cups So Delicious Dairy Free Unsweetened or Original Coconut Milk Beverage
    • Cooked chicken, shrimp or tofu
    Instructions
    1. Place all ingredients (except the meat or tofu) into a food processor and pulse for 15 seconds.
    2. Place contents into a skillet and season with a sprinkling of salt and pepper. Cook on high for 5 minutes.
    3. Place any pre-cooked protein you choose (shrimp, chicken, tofu) into the skillet. Let simmer for 5 minutes.
    4. Pour contents into a bowl and enjoy!
    Notes
    Totally Optional: place a couple basil leaves and sliced red pepper on top when plating. Kids don't appreciate it, but my dinner guests do!!!
    3.2.2310
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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