So here’s my Pesach philosophy, bear with me.
I’m not a fan of all the processed junk that they make to mimic the flavors of year-round-ingredients that people can’t use on Passover – like imitation mustard and caramel-colored brown sauce that they call “soy sauce”. No. Just no.
Passover, to me, is a time to go back to basics and use what’s natural and wholesome. What a way to eat! And that doesn’t have to mean boring and bland chicken and potatoes or 8 days!
It all boils down to the produce – relying on lots of fresh herbs, aromatics and spices to help build a dish from the ground up.
For this recipe, I tried to keep it simple – so while the curry paste is non-traditional it’s doable and not too spicy. And the processed ingredients like almond butter, coconut milk and coconut aminos, are all wholesome and natural. Just the way our Passover should be!
Thai Chicken Curry
For the Thai-ish Chili Paste:
1 large shallot
3″ chunk ginger
4 cloves garlic
2 stalks lemongrass
2 Thai chilies
handful of cilantro stems
2 tsp chili powder
zest and juice of 1 lime
1 tbsp tomato paste
kosher salt, to taste
Blend all the ingredients in the food processor until pasty (add a splash of water, if needed, to get it going). Store in an airtight container in the fridge for up to 1 week.
For the curry:
1 tbsp olive oil
2 cloves minced garlic
1 heaping tbsp minced ginger
1.5-2 lbs. dark meat chicken, diced into bite-size pieces
kosher salt and pepper, to taste
1/2 cup creamy almond butter
1 can full fat coconut milk
1/3 cup Thai-ish curry paste
2 tbsp coconut aminos
1-2 tbsp honey
juice of 1/2 lime
For serving
zucchini noodles
cilantro
chopped scallions
sliced almonds
lime wedges
thinly sliced Thai chilies
Method:
Heat the olive oil in a wok or deep skillet. Add the garlic and ginger and saute until softened, 1 minute. Add the chicken, season with salt and pepper, and saute until cooked through and no longer pink.
Add the almond butter, coconut milk, curry paste, coconut aminos and honey and stir to incorporate. Cook over medium heat until the sauce is slightly thickened and creamy. Season, to taste, with salt. Add the lime and stir to incorporate.
Serve over zucchini noodles (lighty saute for 2-3 minutes until tender-crisp) and garnish with cilantro, scallions, Thai chilies, almonds and serve with a lime wedge.
NOTE: You can also use cashew butter instead of almond butter.
Related Recipes:
peanut chicken curry
panko crusted salmon with almond butter sauce
cucumber salad with almond butter dressing
Almond Butter Tahini
