Thai Chicken Curry (Paleo)
Servings: 4
Ingredients
- 1 tsp ghee I used TJs brand, or fat of choice
- 1 Chopped onion
- 3 Minced garlic cloves OR 1 tsp ground garlic powder
- 1-2 tsp minced fresh ginger OR 1/2 tsp ground ginger
- 3 Chicken breasts cut into thin strips
- 2 TBSP curry paste I love and use the "Thai Kitchen" brand
- 3 Cups of broccoli florets abt. 2 small heads
- 3 red potatoes chopped into cubes
- 2 carrots chopped into coin size pieces
- 1 can of coconut milk full fat is better, I used TJs brand
- 1-2 cups of chicken or vegetable broth for a more liquid-y curry*
- 1 TBSP Coconut aminos I used TJs brand
- 1 TBSP Coconut Sugar optional**
- 1-2 tsp fish sauce optional, I love and use "Red Boat Brand"
- 1 TBSP Lime juice half a lime
- 1.5 tsp sea salt
- 1/2 tsp ground pepper
- 4-8 basil leaves + more for garnish
- Cilantro for garnish optional
- 1/4 tsp red chili pepper flakes
Instructions
- In a large pot or skillet over medium heat, melt ghee.
- Throw in chopped onion and saute onion for 2 minutes. Add garlic and ginger and saute for an additional 2 minutes.
- Add the cut chicken breasts. Cook the chicken for about 8 minutes.
- Next, add the curry paste and mix it into the chicken.
- Add the potatoes and broccoli and saute for 2 minutes.
- Throw in the rest of the ingredients starting with the coconut milk and broth.
- Bring to a boil then lower the heat and let it simmer for about 20 minutes or until the potatoes are cooked to your liking (covered).
- Taste for flavor, if you want a more intense flavor, add more curry paste.
- Add basil leaves and cilantro before serving. Use more basil and cilantro for garnish. Optional, red chili pepper flakes.
Notes
*If you like a thicker curry, add less broth. **Omit sugar for Whole30