Michelin-Star Quality Thai Coconut Chicken Curry Scramble for Paleo Brunch
Discover a delectable Michelin-star quality brunch recipe perfect for those following the paleo diet. Our Thai Coconut Chicken Curry Scramble combines tender chicken, fresh vegetables, and a rich coconut curry sauce with scrambled eggs, offering an irresistible taste sensation that will transport you straight to Thailand. With this easy-to-follow recipe, you'll create a visually stunning, flavorful meal that is sure to impress your guests. Enjoy the exquisite flavors and aromas of this unique paleo dish as a special treat for breakfast or brunch.
Allergens
Eggs, Coconut, Soy (in curry paste)
Ingredients
- 1 lb chicken thighs, boneless and skinless 4 large eggs 1 can (13.5 oz) full
- fat coconut milk 2 tbsp red curry paste 1 medium zucchini, thinly sliced 1 cup bell peppers, sliced into strips 1/4 cup fresh cilantro leaves, chopped 2 tbsp coconut oil Salt and pepper to taste Crushed red pepper flakes, for garnish (optional)
Instructions
- In a large pan, heat the coconut oil over medium heat. Add the chicken thighs and cook until browned on all sides. Season with salt and pepper as desired. Remove from the pan and set aside.
- In the same pan, add the red curry paste and cook for 1 2 minutes, stirring constantly to prevent burning.
- Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
- Add the sliced zucchini and bell peppers to the pan, stirring to coat them in the curry sauce. Lower the heat and let the vegetables cook until they are tender but still retain their crispness.
- In a separate non stick pan, prepare your scrambled eggs by whisking them with a pinch of salt and pepper. Cook them over low heat, stirring occasionally until they reach your desired consistency.
- Slice the cooked chicken into thin strips and add it to the curry sauce. Gently fold in the scrambled eggs, mixing everything together until well combined.
- Remove from heat and garnish with fresh cilantro leaves. If desired, add a sprinkle of crushed red pepper flakes for an extra kick.
- Serve immediately, hot and steaming, in elegant bowls or shallow dishes that showcase the vibrant colors and flavors of this Thai inspired paleo brunch masterpiece.
Chef’s Insight
The secret to this dish lies in finding the perfect balance of flavors - savory, spicy, and slightly sweet. Don't be afraid to adjust seasonings to your taste preference.
Notes
This dish is best enjoyed fresh, as the flavors continue to develop and evolve over time.