Red Curry Chicken with Cauliflower Fried Rice – Paleo and gluten-free
So I’m sharing my all time favorite meal with you. I’ve been making it for years and found it very easy to “Paleo-ize”. We eat thai food out a lot and this dish is better than any red curry I’ve had in a restaurant. Promise!
1 14-oz. can full-fat coconut milk
1-2 tbsp Thai red curry paste (depends on how spicy you like it)
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp coconut oil
I pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 red pepper pepper, sliced thin
1 small onion, sliced thin
1 large sweet potato, cut into 1-inch cubes, parboiled
1 carrot, chopped
1 can bamboo shoots
Thai basil (if you can find it – sometimes Home Depot has the actual plants)
For the sauce: Pour coconut milk into a small saucepan and whisk in curry paste. Simmer over medium-low heat for 5 minutes. Add brown sugar and fish sauce and simmer for another 5 minutes.
Heat a saucepan or wok over medium high heat. Add oil. Sauté chicken until translucent. Remove from pan and set aside. Add remaining ingredients and stir constantly for about 5 minutes until tender. Return chicken to pan. Add sauce and heat through. Serve with thai basil leaves on top. You can really use any combination of vegetables in this dish.
Serve with my cauliflower fried rice.
Cauliflower Fried Rice
1 head of cauliflower
1 tbsp. coconut oil or bacon fat
2 green onions, chopped
2 cloves garlic, minced
2 carrots, chopped fine
1 cup frozen green peas, thawed
2 tbsp tamari or coconut aminos (gluten-free soy sauce)
2 eggs, whisked
1 tsp sesame oil
Rice the cauliflower. Wait! Huh? What? Chop the cauliflower into cubes and put a few cubes at a time into the food processor and pulse it until it looks like rice. Pour it into a bowl and continue ricing the rest of the cauliflower.
Add the oil or bacon fat to a large skillet over medium high heat. Then add the onion and after 2 minutes add the garlic (garlic burns quickly). Saute both for one more minute then add the cauliflower. Stir-fry the cauliflower for 3-4 minutes until it starts getting slightly brown (add more oil if you need to). Add the carrots, peas and tamari and stir well. Turn the heat down to medium. Make a well in the center and add the eggs and let them cook. Then mix the entire thing together and cook for a few more minutes until everything is hot. Finish it with a few drizzles of sesame oil.