Dairy-Free Tikka Massala!

SERVES 4 ( So we use leftovers for lunch the next day!)

Zach’s own recipe. I don’t tolerate dairy well so Zach developed this recipe for me! It’s delicious. He uses similar technique to how he cooks our Thai curries, with a different take on it!

Ingredients:

• 1 lb Chicken thighs cubbed (Always pasture raised we love our butcher box) Pescatarian version: Shrimp, Vegetarian (Tofu and or more greens)

• 1/2 can of red curry paste

• 1 tsp olive oil

• 1 tbs butter

• 1 1/2 Tsp (SPICY) use 1 tsp for (MILD) of the following:

• Cumin

• Coriander

• Cayenne

• Garam Masala

• Ginger

• Garlic

• Tumeric

• Curry Powder

• 1 yellow chopped onion

• 1 can coconut milk

• 1 can organic diced tomatoes

• 1 tbs brown sugar

• Salt to taste

• Squeeze of lime

• 1 cup of basmati rice +2 cups water

Steps:

1. Pour 1 tbs olive oil in heated pan over medium heat

2. Add butter and spices, once fragrant add curry paste

3. Stir Curry paste and mix with spice completely, after about 1’ add diced tomatoes and coconut milk into pot

4. Once bubbling add cubbed chicken (Wait and only cook peeled shrimp for 1’)

5. Cook 1 cup Basmati rice according to instructions on package

6. After 3-4’ add sugar and salt

7. Add a small squeeze of lime

8. Allow to cool while stiring

9. Serve over Basmati Rice! ENJOY