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June 21, 2013

Paleo: Thai Chicken Curry (soup)

Thai chicken curry soup
By
Once again I used some of my experimental coconut milk that turned out on the light side of light…. This would be much richer, thicker, and robust if it was made with full-fat coconut milk.
Paleo Red Thai Chicken Coconut Curry

Ingredients:
2 packs of vac sealed boneless skinless chicken thighs (about 8)
2 cans of light(or full fat!) coconut milk
3 tablespoons virgin coconut oil
2 heaping tablespoons thai red curry paste (green or yellow would also work fine here… adjust up or down depending on how much you like spice)
3 huge crimini mushrooms (or 4-6 small crimini or button or whatever)
2 peeled and coarsely chopped carrots
2 very small zucchini or yellow summer squash
1 red bell pepper
1 bunch asparagus, tough parts removed, spears cut into thirds
1 cup kale (I have this coming out my ears), shredded or chopped – large stems removed
Juice of 1 lime

*Chop your chicken up into 1″ sized chunks, brown in large saucepan or dutch oven in about a tablespoon of coconut oil
*Once chicken has begun browning (it doesn’t need to be cooked), mix in your curry paste and dump in your coconut milk. Simmer to reduce.
*While chicken is cooking, slice up your mushrooms and get them cooking in a tablespoon of coconut oil. When they begin browning, add your chopped up carrots and cook over medium low heat til carrots start softening around edges.
*Add zucchini in and let it start browning. Once the zucchini has begun browning, add your bell pepper and sautee til it just begins softening.
*Remove veggies from pan, add last tablespoon of coconut oil, and saute asparagus until just tender.
*Add huge veggie medley to coconut milk chicken mixture and simmer.
*Add Kale, stir, and turn off heat
*Squeeze lime into curry
*Plate up, top with 1/4 of asparagus, and 1/4 avocado if desired. Enjoy.

We put this on top about 2/3 cup of riced and sauteed cauliflower.  It was fine.  Probably just as good without and less effort.  I wouldn’t bother.

Nutrition information reflects light coconut milk… please use full fat. It would have been so much better with regular.

Nutrition info per serving (1/4 of recipe)
Calories: 465
Carbs: 21
Fiber: 5
Fat: 23
Protein: 46

Comments

  1. Leave a Reply

    Ashley
    June 8, 2015

    I used 1 can of lite and 1 can of full fat coconut milk and I loved it that way!

  2. Leave a Reply

    Carmen
    September 5, 2015

    Sounds delicious! How many servings does this make?

  3. Leave a Reply

    Liz
    December 9, 2015

    When I read the recipe I saw SOUP. I was making this for my husband who had recently had dental surgery, so I was looking for easy to chew, but still on our no grain, no sugar diet. All the ingredients are great. But I had to add 2 more cups liquid…to even come close to soup. But the flavor and veggies are wonderful. So worth it!

    • Leave a Reply

      laurel
      December 22, 2015

      I’m so sorry to hear that! It was soupy for me, but definitely not as liquidy as something like a chicken soup.

  4. Leave a Reply

    nicole
    January 7, 2016

    Omgosh, I made this today and it was so good! After reviewing the comments, I added two cups of chicken broth and it was perfecto!

    • Leave a Reply

      laurel
      January 15, 2016

      I’m glad you liked it! I am quite fond of that recipe!

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