Thai Chicken Curry by NOMNOM Paleo

Ingredients (Serves 4 people):

• 1 pound boneless, skinless chicken thighs
• ½ teaspoon kosher salt
• freshly ground black pepper
• 1 tablespoon coconut oil or fat of choice
• 1 small onion, chopped medium
• 1-2 tablespoons Thai curry paste (whichever color you prefer)
• 1 cup full-fat coconut milk
• 10 ounces frozen vegetables
• 2 cups leftover roasted kabocha squash
• 2 tablespoons apple juice (optional)
• ¼ cup fresh basil leaves, thinly sliced

Instructions:

Cut the chicken into medium-sized chunks and season with salt and pepper.

Heat the coconut oil over medium heat in a medium saucepan.

When the oil is shimmering, brown the chicken…

…and transfer to a separate plate.

Add the onions to the saucepan and sauté until translucent.

Return the chicken and juices to the pot, and add the curry paste to taste.

If you don’t like spicy, just use 1 tablespoon.

Stir-fry until you can smell the rich aroma of toasted spices.

Pour in the coconut milk…

…and toss in the frozen veggies, squash, and apple juice (if using).

Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.

Add the basil chiffonade…

…and serve over zoodles or Asian Cauliflower fried rice.

Yep, it’s that simple.

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Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013)