Post by Loupy on Oct 10, 2018 14:09:56 GMT -7
Thai Coconut Curry (Paleo, Whole30 + Keto)
From: Justin and Erica @ realsimplegood.com/thai-coconut-curry/
Whether you’re already a curry fan or you’re thinking it’s a good time to give it a try, plan to make this Thai coconut curry this upcoming week! You’ll enjoy the leftovers for lunches or an easy dinner another night, and you might even become addicted like us.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Serves: 6
Ingredient:s
1 onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
2 bell peppers, sliced into thin strips
3 cups tuscan kale, roughly chopped
3 chicken breasts
2 tbsp avocado oil (or coconut oil)
2.5 tbsp green or red curry paste (double check ingredients for Whole30)
2 tbsp coconut vinegar (or sub white vinegar)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
For serving:
6 cups cauliflower rice (or white rice - cauli only for Whole30 - omit for Keto)
1 tbsp avocado oil
Salt and pepper
Instructions:
Prep onion, garlic, ginger, bell peppers and kale as noted.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness.
Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan).
Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed.
Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside.
Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan.
Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.
Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan.
Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken breast chunks back to the skillet with the sauce.
Cover and turn heat down to low.
Simmer for 3-5 minutes, or until the chicken is fully cooked.
While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender.
Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.
Nutritional Facts:
Calories: 334
Total Fat: 22g
Sat Fat: 12g
Carbs: 7g
Fiber: 1g
Protein: 26g
From: Justin and Erica @ realsimplegood.com/thai-coconut-curry/
Whether you’re already a curry fan or you’re thinking it’s a good time to give it a try, plan to make this Thai coconut curry this upcoming week! You’ll enjoy the leftovers for lunches or an easy dinner another night, and you might even become addicted like us.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Serves: 6
Ingredient:s
1 onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
2 bell peppers, sliced into thin strips
3 cups tuscan kale, roughly chopped
3 chicken breasts
2 tbsp avocado oil (or coconut oil)
2.5 tbsp green or red curry paste (double check ingredients for Whole30)
2 tbsp coconut vinegar (or sub white vinegar)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
For serving:
6 cups cauliflower rice (or white rice - cauli only for Whole30 - omit for Keto)
1 tbsp avocado oil
Salt and pepper
Instructions:
Prep onion, garlic, ginger, bell peppers and kale as noted.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness.
Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan).
Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed.
Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside.
Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan.
Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.
Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan.
Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken breast chunks back to the skillet with the sauce.
Cover and turn heat down to low.
Simmer for 3-5 minutes, or until the chicken is fully cooked.
While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender.
Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.
Nutritional Facts:
Calories: 334
Total Fat: 22g
Sat Fat: 12g
Carbs: 7g
Fiber: 1g
Protein: 26g
