This coconut Thai curry has been one of my go to recipes for quite a few years. I remember the first time I made it, I was visiting my best friend in New York years ago. I think this was back in 2014? This recipe is actually from Meghan Markle’s site The Tig. I’ve been a fan of Meghan since season 1 of Suits and I loved her site. Sadly, she took it down when she got engaged to Prince Harry.
This recipe is so easy to make plus it is Candida friendly depending on what you’re allowed to eat. The best thing about this recipe is that you can change out ingredients based on your preferences. You can very easily substitute the squash and eggplant for sweet potato and zucchini. And if you are not allowed miso, you can just completely skip that ingredient. If you’re in phase I of the candida diet, definitely skip the miso since it’s fermented. But if you’re finally allowed fermented foods or are in the maintenance diet, then you can add it. I skip it all the time and it doesn’t make that big of a difference. And if you can use it, try to find a chickpea or brown rice miso instead of one that contains soy.
Coconut Thai Curry
- 2 13.5 oz cans of coconut milk
- 2 14.5 oz cans of tomatoes
- 1 inch of ginger, grated
- 1-2 teaspoons of crushed red pepper
- salt and pepper to taste
- 1 large butternut squash
- 2 medium eggplants
- 1 15 oz can of chickpeas, drained
- 3 teaspoons of chickpea miso or brown rice miso paste
- Preheat oven to 400 F
- In a large sauce pan, put in the coconut milk, tomatoes, ginger, crushed red pepper, salt and pepper and bring to a boil
- As the sauce heats up, cut the squash and eggplant into bite size pieces, then add them into the pan with the sauce.
- Place the pot in the oven for 30 minutes, then add the chickpeas, cilantro and miso. Cook for another 30 minutes or until the squash is soft.
- Serve with brown rice, grain free naan or eat by itself.
This recipe is absolutely delicious and I love that you can make it to your preferences. It goes fabulous with my grain free, vegan naan.