“Elegant Paleo Thai Coconut Chicken Curry – A Taste of Thailand in Every Bite!”

Allergens

N/A (Gluten-Free)

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite
• sized pieces
• 2 cups full
• fat coconut milk, divided
• 4 tbsp red curry paste (gluten
• free)
• 1 medium zucchini, sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 cups spinach
• 2 tbsp fresh basil leaves, chopped
• 2 tbsp cilantro leaves, chopped
• Salt and black pepper to taste
• 1 lime, juiced
• 1 tbsp coconut oil
• Optional: Thai bird's eye chili peppers, for extra spice

Instructions

1. In a large pan or wok, heat the coconut oil over medium heat. Add the red curry paste and cook for 2 minutes, stirring frequently to prevent burning.
2. Add half of the coconut milk to the pan and stir well, cooking for another 3 4 minutes until the mixture thickens slightly.
3. Add the chicken pieces to the pan and cook until they are browned on all sides, about 5 6 minutes.
4. Pour in the remaining coconut milk and bring the mixture to a simmer. Cook for an additional 10 12 minutes, or until the chicken is cooked through and tender.
5. Add the zucchini, red and yellow bell peppers, and red onion to the pan. Cook for another 3 4 minutes, stirring occasionally.
6. Stir in the spinach, basil, and cilantro leaves. Season with salt, black pepper, and lime juice. Taste and adjust seasoning as needed.
7. Remove from heat and serve immediately over cauliflower rice or with your favorite Paleo side dish.

Chef’s Insight

To add extra heat, include Thai bird's eye chili peppers in the dish.

Notes

This recipe is suitable for low-carb, gluten-free, dairy-free, and Paleo diets.