The Paleo diet is dairy-free but you can use coconut milk for when you’re craving something with a lovely creamy texture. However, be aware that coconut milk is high in saturated fat so try and use the ‘light’ version whenever you can.
324 CALORIES | 8G FAT | 2G SATURATES | 5G CARBS | 3.5G SUGAR | 1G SALT | 56G PROTEIN | 3G FIBRE
1 tablespoon olive oil
1 large onion, finely chopped
4 skinless chicken breasts (900g), sliced
2.5cm cube fresh ginger, grated
1 garlic clove, crushed
2 tablespoons Thai red curry paste
100ml vegetable stock
50ml light coconut milk
2 chillis, finely chopped
200g fresh spinach
a handful of fresh coriander, chopped
1. Heat the olive oil in a large, non-stick saucepan and sweat the onion for 3–5 minutes, turning constantly.
2. Add the chicken to the pan and cook, stirring, for a further 5 minutes.
3. Add the ginger, garlic, curry paste and stock and cook, stirring, for a minute, then add the coconut milk, reduce the heat to low and simmer, covered, for 12–15 minutes.
4. Remove the lid, add the chilli and spinach and cook for a further 5 minutes, then take off the heat.
5. Divide the curry between four bowls and serve with a scattering of fresh coriander.
As always when buying curry pastes, read the label and check there aren’t any preservatives or artificial colours or added flavourings. Brands like Aroy-D and Mae Ploy are Paleo-friendly, or you could always make your own.