Please enter the email you’re using for this account.
2 tablespoons Gefen Canola Oil
1 to 3 tablespoons Thai red curry paste
1 can coconut cream
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup sugar
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 to 4 kefir lime leaves (ideally fresh, but dried ones will do the trick)
chopped vegetables of choice (I used snap peas, broccoli and red bell pepper)
1 and 1/2 cups white rice, cooked according to package directions
Heat the oil up in a pan and add the curry paste.
Break up the paste and mix for around five minutes.
Add in the coconut cream, mix and bring it to a low boil.
Add the soy sauce, sugar, and chicken.
Cook for about five to seven minutes and then add your vegetables.
Let the curry simmer for five to seven minutes and serve over rice!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
I have never been able to find a Kosher Red or Green Curry paste. What brand did you use?
Mea Ploy Red Curry Paste, but it doesn’t look like a kosher version is sold in the U.S. (only in Israel). I’d suggest searching Google for a recipe that you like and trying a homemade version or using few teaspoons of curry powder- it’s not the same as curry paste, but can usually do the trick.