*chick peas/garbanzos or white beans, and add them partway through simmering the onions in the liquid, so they'd pick up the flavors as well as warming up
*mushrooms, also added partway through, would probably be tasty if not a source of protein by themselves (I haven't tried this because cattitude is allergic)
*add soft tofu about when I added the chicken, or firm tofu earlier in the cooking. If I had leftover baked tofu, I'd probably add it late in the cooking, like the chicken.
If you want a vegetarian but not necessarily vegan alternative, you can use cream or (full-fat) cow's milk instead of canned coconut milk, for a bit less hassle.
The recipe I started with, many years ago, was for a shrimp curry. The instructions for that were to simmer the sauce for 20 minutes, then add raw shrimp, simmer until the shrimp was cooked through, then add cream or milk.
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*chick peas/garbanzos or white beans, and add them partway through simmering the onions in the liquid, so they'd pick up the flavors as well as warming up
*mushrooms, also added partway through, would probably be tasty if not a source of protein by themselves (I haven't tried this because
*add soft tofu about when I added the chicken, or firm tofu earlier in the cooking. If I had leftover baked tofu, I'd probably add it late in the cooking, like the chicken.
If you want a vegetarian but not necessarily vegan alternative, you can use cream or (full-fat) cow's milk instead of canned coconut milk, for a bit less hassle.
The recipe I started with, many years ago, was for a shrimp curry. The instructions for that were to simmer the sauce for 20 minutes, then add raw shrimp, simmer until the shrimp was cooked through, then add cream or milk.