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Thai Style Curry, Low Histamine

Thai Style Curry

There are many occasions when my husband doesn’t necessarily like the food I make and feels the need to add something else to his meals, but he always loves when I make curries, especially the Thai style curry. We had a lot of these while living in Dubai. Of course, this goes quite far from the traditional one, but it is delcious, healthy and it’s even low histamine.

It is a very straight forward meal, super easy to make. You can start with cooking the chicken thighs or you can even use leftover chicken to make it even easier. If the leftover chicken has been frozen, it remains a low histamine dish. Make sure your chicken is pasture-raised, lectin-light if possible and fresh. You will see in the recipe that I recommend rinsing and pat drying the chicken, this is in general a good technique is you are trying to eat low histamine, with any kind of animal protein.

When I keep my meals low histamine, I avoid adding pre-made ingredients like the thai curry paste, and I only add a little bit at the end for my husband’s portion. It will give a kick to the curry, which my husband loves, but I’m ok without. You don’t really see cauliflower in Thai curries, but I love that it adds more nutrition and can replace the rice that is usually eaten with Thai curries. If anyone in your family still wants rice, you can use Indian basmati rice, preferably organic, cook it in a pressure cooker and let it cool down complelty before serving it. This way it becomes a resistant starch.

If you haven’t worked with lemongrass before, you need to peel the outer layer, cut the stick in two, and smash each stick leaving one end intact, so the woody leaves don’t fall appart and mix with the rest of the meal; this way the lemongrass will release its fragrance and can be easily discarded once the meal is ready. I use the handle of a big knife to smash it.

If you don’t find Thai basil, normal basil will work just fine.

Vegetables for thai style curry, low histamine

Let me know if you make and love this Thai style curry.

Thai Style Curry, Low Histamine

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By Claudia Curici Serves: 2 - 3
Prep Time: 30 minutes Cooking Time: 40 mins

An easy and delicious weeknight meal

Ingredients

  • extra virgin olive oil or avocado oil
  • 4 chichen thighs
  • 1 medium sweet or yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 thumb size piece ginger, grated or minced
  • 1 stick lemongrass
  • 1 bay leaf
  • 1 or two baby bok choi, leaves apart
  • 1/2 medium cauliflower, cut in small florets
  • 1 can full fat coconut milk
  • 1 bunch of Thai basil (use normal basil if you don't find Thai)
  • salt and pepper to taste
  • lime juice / wedges
  • optional: Thai chili paste

Instructions

1

Rinse well and pat dry the chicken thighs.

2

Add oil to a big sauteeing pan and add the thights, first skin down, on medium heat. Sear for about 10 minutes, and flip (you can cover with a lid during this process) and cook for 10 more minutes.

3

Take the chicken out, remove the meat from bones and cut or shred the chicken (It's ok if it's not completely cooked, it will cook more in the sauce).

4

Add the onions to the same pan, completing with more oil if necessary. Cook the onions for about 5 minutes, then add the ginger and garlic. Smash the lemongrass stick leaving one end intact so it doesn't break during cooking and you can take out when it had done its job. Add the lemongrass to the pan and stir well. If any of the aromatics start to stick to the pan, add a little bit of water, you don't want anything burnt as it will become bitter. At this point, if using, add one teaspoon Thai chili paste, or to your taste.

5

Add to the pan the chicken coconut milk, the cauliflower, the bay leaf, salt and pepper. Stir well and let simmer on low heat for about 7 minutes. Add the bok choy leaves. Let simmer for 5 more minutes.

6

Finish with chopped basil leaves, lime juice, salt and pepper to taste.

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