A simple Thai Coconut Chicken Curry made in just one pot, ready in 30 minutes, plus Paleo and Whole30 compliant. (With thanks to www.fitmittenkitchen.com)
1/2 TBS ghee or coconut oil
1/2 TBS minced garlic
1/2 medium sweet onion, diced
1.5 lbs chicken breast, cut into chunks
1 medium head broccoli, chopped, about 3-4 cups
1 medium red bell pepper, chopped, about 1 cup
1 medium orange bell pepper, chopped, about 1 cup
1 13.5oz canned coconut milk (full-fat is best but lite also works)
1 cup unsweetened almond or cashew milk (Whole30 compliant)
3 TBS red curry paste
1 tsp fish sauce, optional but adds authentic taste
1 heaping tsp turmeric
1/4 tsp pink salt
1/8 tsp cayenne, or to taste
1 large head cauliflower, pulsed for rice (about 4-6 cups)
Cilantro for garnish
In a large pot on medium heat, combined ghee or coconut oil, minced garlic, and diced onion. Stir frequently for about 2 minutes. Add chicken breast chunks to pot and stir. Cover and cook until the chicken is white on the outside (it doesn’t need to be fully cooked).
Add chopped broccoli and bell peppers then gently pour in canned coconut milk, unsweetened almond, or cashew milk, curry paste, fish sauce, turmeric, salt, and cayenne. Gently stir until combined. Bring to a boil then simmer on low for 15-20 minutes. Veggies should be slightly soft and chicken cooked through.
Meanwhile, make cauliflower rice. Chop a head of cauliflower into large pieces, then add to blender or food processor. Process until cauliflower is in bite sized pieces. Or you can buy frozen bags of cauliflower rice!
Serve over rice and garnish with cilantro.
Makes six servings
Sugar: 3 grams
Fat: 16 grams
Carbohydrates: 11 grams
Fiber: 3 grams
Protein: 30 grams