Paleo Thai Coconut Curry. (Gluten/ Grain/ Dairy/ Egg Free)
Have I ever mentioned how much I love thai food? I think I like it just as much as Chinese food. You cant go wrong using ingredients like basil, ginger and garlic. In this recipe I combine curry; a creamy, spicy sauce with the sweetness of sweet potatoes! Seriously a treat!
I have you use two pans so that while the sweet potatoes are cooking you can get the rest of the ingredients going. This makes for a quick and easy weeknight meal. You might even have your family believing you slaved over a hot stove all night! That might even convince someone to take care of those dishes for you!!
PS. I use a Paderno Spiralizer to make my sweet potato noodles, and use the smallest blade!
Thai Coconut Chicken Curry
1 TBSP Coconut Oil
3-4 Chicken Thighs, chopped into bite size pieces
1 Small Onion, sliced
1 Red Pepper, chopped
Salt to taste
Pepper to taste
1 TBSP Coconut Oil
2-3 Garlic Cloves, minced
2 tsp Ginger, fresh, and grated
1/2-3/4 tsp Salt
1 TBSP Curry Powder
1 Can Coconut Cream (or Heavy Cream)
1/2 tsp Starch (Tapioca, Potato or Arrowroot)
3 Sweet Potatoes, Spiralized
1 tsp Lime juice
Being by making the sauce, mince garlic, peel and chop ginger.
Heat up 1 TBSP of coconut oil over medium-low heat, and add in garlic, ginger, salt and curry powder; Cook for 30 seconds.
Mix in Coconut cream or cream of choice. Bring to a simmer and add in starch; let sauce thicken slightly.
While sauce simmers, spiralize sweet potato, and then add to the sauce.
As the the sweet potato cooks, heat a separate pan with 1 TBSP of coconut oil over medium heat.
Cut chicken thighs into bite size pieces and season with salt and pepper.
Add chicken to heated pan; cook until almost cooked through.
Add in onion; cook for 2 minutes.
Add in Pepper and for another 2 minutes.
Pour chicken mixture into the pan with the sauce and mix with lime juice!
I haven't tried it but if you decide to use Lite Coconut Milk, you want to add about an extra tsp of starch to thicken the sauce.