Paleo diet plan

Red Curry Chicken

1 tablespoon (15 ml) oil or cooking fat of choice

1 pound (454 g) skinless, boneless chicken breasts, cut into ½-inch strips

2 tablespoons (30 ml) sunflower seed butter or creamy nut butter (almond, cashew, etc.)

1 tablespoon (15 ml) red curry paste

2 cups (480 ml) unsweetened coconut milk

2 teaspoons (10 ml) coconut aminos

Juice of 1 lime

1. Heat the oil over medium heat in a large skillet that is already hot. Once your oil is just about smoking, add the chicken and cook for a few minutes on each side. The chicken should not be cooked through all the way. Remove the chicken to a clean plate and set aside.
2. To the skillet in which the chicken was cooked, add the sunflower seed butter and the curry paste, spreading the mixture around in the skillet until aromatic, but not burnt. Stir in the coconut milk, coconut aminos and lime juice, mixing well.
3. Return your chicken to the skillet and simmer for 5 to 7 minutes, or until it is cooked through and the sauce has reduced somewhat.

VARIATIONS: You can use any kind of boneless, skinless chicken meat in this. Of course, you can also use pork or beef, if that’s more to your liking. This super-easy dish invites the addition of lots of vegetables (essentially making it a traditional curry dish). Feel free to get creative! Serve the chicken over Cauliflower Rice (see How to Make Cauliflower Rice), simple shredded cabbage, or kelp or yam noodles (shirataki), found in most Asian markets.

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This red curry chicken sears chicken strips, then simmers them in a rich sauce of coconut milk, red curry paste, and sunflower seed butter, brightened with lime and coconut aminos. Creamy, spicy, and ready in about 20 minutes. Serve it over cauliflower rice to soak up every drop.

Pro Tips

• Sear the chicken in a hot, nearly smoking pan for a few minutes per side, but do not cook it through - it finishes in the sauce.
• Spread the sunflower seed butter and curry paste around the hot skillet until aromatic but not burnt before adding the coconut milk. Blooming them is what builds the sauce.
• Return the chicken to the skillet and simmer 5-7 minutes until it is cooked through and the sauce has reduced somewhat.
• Sunflower seed butter keeps the dish nut-free, but creamy almond or cashew butter works just as well.
• Serve it over cauliflower rice, shredded cabbage, or kelp and yam noodles. The sauce loves vegetables too - add whatever you like.

Frequently Asked Questions

Is red curry chicken paleo?

It is - chicken, coconut milk, curry paste, sunflower or nut butter, coconut aminos, and lime juice. Check your curry paste label, since brands vary.

Can I make this curry ahead of time?

Yes - it keeps for 4 days in the fridge and the flavors improve overnight. Rewarm gently so the sauce does not split.

Can I use pork or beef instead of chicken?

Yes, any boneless meat works here. The recipe also invites plenty of vegetables to turn it into a more traditional curry.

How spicy is this curry?

One tablespoon of red curry paste gives moderate heat. Add more for a fiercer sauce or scale it back for a milder pot.

Recipe Card

Stav Kogan

Red Curry Chicken

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp oil or cooking fat of choice
• 1 lb skinless, boneless chicken breasts, cut into ½-inch strips
• 2 tbsp sunflower seed butter or creamy nut butter (almond, cashew, etc.)
• 1 tbsp red curry paste
• 2 cups unsweetened coconut milk
• 2 tsp coconut aminos
• To the skillet in which the chicken was cooked, add the sunflower seed butter and the curry paste, spreading the mixture around in the skillet until aromatic, but not burnt. Stir in the coconut milk, coconut aminos and lime juice, mixing well.
• Return your chicken to the skillet and simmer for 5 to 7 minutes, or until it is cooked through and the sauce has reduced somewhat.

Method

 

1. Heat the oil over medium heat in a large skillet that is already hot.
2. Once your oil is just about smoking, add the chicken and cook for a few minutes on each side. The chicken should not be cooked through all the way.
3. Remove the chicken to a clean plate and set aside.

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