I love Thai food, especially Thai take out. I adore it. Unfortunately, I’m not able to indulge in it much anymore. Since getting diagnosed with gastroparesis, restaurants I can eat out at are pretty limited; I don’t know what I can eat and how the restaurants prepare the food, and I don’t want to worry about a flare-up because a dish wasn’t what I’d expected.
It’s kind of like crashing a car. If I ran into a light pole and dented up my car, oh well, I’d deal with it. If someone else crashed my car, there would be hell to pay. Better me doing it than someone else (especially since that sucker is almost paid off, woo-hoo!).
There was a restaurant I used to love, and they had the best panang curry I’d ever tasted; that curry is what got me to truly fall in love with Thai food. Even before I got sick, I wanted to learn the recipe so I could have it at home without having to spend extra money to eat out.
After a couple attempts, I finally was able to modify this recipe to come up with my own variation. I used ingredients that were accessible and easy for me to get, and I later made further variations based on my dietary restraints.
There’s some vegetables in this one, and a chili. If you can’t tolerate them, you can either choose to blend it all up with an immersion or stand blender before adding in the chicken, or you can omit the vegetables as you see it.
To make this red/panang thai curry soup, here’s what you’ll need to do:
- 2 cups jasmine rice, cooked separately
- 1 tbls olive oil
- 1 bell pepper (optional)
- 5 tbls red curry paste
- zest of 1 lime
- 1 red chili (optional)
- 1 handful basil
- 3-4 carrots
- 4 cans lite coconut milk
- 2/3 lb chicken breast, cut into 1 inch cubes (can also use shrimp or pork)
- 2 tbls fish sauce
- 1 tbls brown sugar
- 1. In a large wok, heat oil over medium high heat. Once heated, add in the bell pepper, lime, curry paste, chili, and basil. Stir, and heat until fragrant, which will be about two minutes.
- 2. Stir in the coconut milk and carrots and bring to a boil.
- 3. After it boils, reduce the heat and let it simmer for about twenty minutes, stirring occasionally.
- 4. Add in the chicken, stirring to separate. Let cook for about two minutes.
- 5. Stir in the fish sauce and brown sugar. Let cook for about five minutes. If the flavor isn't salty enough, you can add in more fish sauce.
- 6. Serve in a bowl, next to a mound of cooked jasmine rice. Top with basil if desired.
- If you aren't following a GP diet, regular coconut milk is even better!
- If you're tolerating vegetables, adding in the bell peppers and carrots later gives them a nice crunch and texture. Cooking them longer, however, can make them softer and easier to digest.
What type of take-out and restaurants do you miss the most with gastroparesis? What dishes would you like to see me make GP friendly? Leave a comment and let me know!