Paleo Thai Chicken Curry


Look, here's the deal.  I could make all kinds of excuses about why I haven't been posting on my blog, but I'm going to be blunt.  I just haven't been cooking all that much.  I was gone for a few days to Chicago and when I got back I was sick, and my oven has been out of commission for the last two weeks.  Oops, there are the excuses!  So I have been living off the most boring food, supplemented by the Whole Foods hot bar. But I have recommitted myself to my blog, because cooking and sharing food with you all helps keep me sane.  My first recipe back is a pretty easy one.  I was looking through my recipe archives to make sure I had not shared one of these before, and I was actually really surprised I had not.  I make this type of dish a lot, it's quick and easy to put together.  I am not tied to what traditionally goes in curry, or any other type of dish really, I buy what I like and what looks good at the market and make it work.
This weekend is "Blog Re-commitment Weekend" so you better come back next week, I will totally make it worth your while!


Paleo Thai Chicken Curry
(Print Recipe)
Ingredients:
2 Chicken breasts, cooked and shredded
1/2 White onion
1 Red bell pepper, 3/4 diced for curry, 1/4 small dice for garnish
8 oz Baby bella mushrooms, quartered
1 head Baby bok choi, chopped
1 can Coconut milk
1/2 cup Chicken stock
3 Cloves garlic, minced
1/2 inch fresh Ginger, grated
2 rounded Tbls Green Curry paste
1/2 tsp Crushed red pepper flakes (or less to taste)
1/4 cup Thai basil leaves, chopped
Salt & Pepper

Directions:
Note: I used the whole breast of a rotisserie chicken I bought at Whole Foods.  You can cook the chicken breasts any way you want.  In a skillet or on an indoor grill pan for 6-8 minutes per side, in a 350 oven for 20-30 minutes, then shred.

In a medium sauce pot, melt a dab of coconut oil over medium heat, add onion and bell pepper, saute for 5 minutes.  Add mushrooms, season with salt and pepper and saute for another 5 minutes.  Add garlic and ginger, saute for 1 minute more.  Add coconut milk, chicken stock, curry paste and crushed red pepper, bring to a simmer (not a boil) for 10 minutes.  Add bok choi and chicken, simmer until chicken is warmed through.  Turn off heat and stir in basil.  Scoop into a bowl and enjoy!





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