Thai Red Chicken Curry recipe

Thai Red Chicken Curry recipe

Thai Red Chicken Curry

Thai food іs mу absolute favorite type оf food ever! І love curry dishes аnd rеаllу mіss going tо Thai restaurants. І hаvе gоnе а fеw times sіnсе going Paleo but thе sauces аlwауs taste sweet аnd I’m afraid оf thе hidden sugars. That’s thе hardest раrt оf going оut tо eat nоw thаt mу diet іs sо pure- Asian dishes соntаіn а lot оf ingredients thаt аrе nоt usuаllу listed. Тhе best solution іs making curry аt hоmе sо уоu knоw exactly whаt уоu аrе putting іntо уоur body. Yоur body іs а temple after-all!


    2 pounds boneless, skinless Chicken Breast, cut into 1 1/2 cubes/chunks
    1.5 cups Chicken Broth
    1.5 14oz. cans full fat, unsweetened Coconut Milk
    2-3 Tablespoons Thai Red Curry Paste (Thai Kitchen brand is Paleo)
    2 Tablespoons Coconut Oil (for frying)
    1 Tablespoon Asian Fish Sauce
    2 Carrots, peeled and sliced
    1 yellow Summer Squash, sliced and halved
    1 Zucchini, sliced and halved
    1 small Yam, peeled and cubed
    1 medium Onion, thinly sliced
    3/4 cup sweet Bell Peppers, seeded and sliced into thin strips
    3/4 cup Green Beans, trimmed and cut in half
    1/2 cup Mushrooms, sliced (optional)
    4 cloves freshly peeled Garlic, minced
    1-inch fresh Ginger, peeled and minced
    1 8oz. can Bamboo Shoots
    2 stalks Lemongrass


1) Wash and prepare the vegetables.

2) On a separate cutting board, cut the chicken breast into 1 1/2 inch cubes.

3) Heat coconut oil in a large, deep non-stick wok or skillet over medium-high heat. Add the garlic and ginger and sauté for 1 minute.

4) Add the chicken and sauté until slightly brown but not yet cooked through.

5) Add the carrots, yams, green beans, onions, bell peppers and curry paste. Sauté until the onions start to become translucent.

4) Add the lemon grass, zucchini and yellow squash and sauté until zucchini/squash are almost tender.

5) Add the chicken broth, coconut milk, fish oil, mushrooms and bamboo shoots. Bring all ingredients in wok/skillet to a boil then turn heat down to medium low and let simmer for 5 minutes.

6) Remove lemongrass stalks before serving and serve over cauliflower rice. Garnish with a lime wedge, fresh basil and cilantro (if you choose).


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