Paleo Recipe - Spicy Thai Chicken & Vegetable Curry

This is a dish I often make at home. Other than a whole lot of chopping, it is simple, delicious and nutritious! I never measure anything when I cook so I will give estimates of what I put in. You can omit as much as you want or add vegetables you have on hand. I never cook the same thing twice because I just throw in what I have in the frig. I can eat fire so I cook with some heat. This version might be too spicy for your average Joe so leave out the jalapenos and red pepper flakes if you are a spice weany. I use my food processor to slice up the yellow squash, sweet potatoes and carrots so I get thin slices.

1 large onion sliced

2 cups sliced mushrooms

I small eggplant or 1/2 a large one chopped into cubes

1 big crown of broccoli cut into pieces

2 carrots sliced in food processor

1 sweet potato sliced thin in food processor

2 baby yellow crook neck (substitute any summer squash) sliced thin in food processor

4 large cloves of garlic chopped

1 large jalapeno minced (take out seed and veins if you want it less spicy

1/2 cup chopped cilantro

1/2 cup basil leaves

1 tsp red pepper flakes or 1 tsp chili garlic sauce

3 tbsp fish sauce

Juice from 1 lime

1 can of coconut milk

1 small can of red curry paste (green is fine, if that is your preference)

1 tbsp coconut oil

2 chicken breasts thinly sliced (cut some of the longer pieces in half so pieces are fairly uniform in size)

To make it easy to contain everything, I use a big pot rather than a large saute pan. It makes it easier to stir without tossing the ingredients all over the stove. :-) I cook on medium/high.

Melt coconut oil into pot. Add onions and chicken and saute for about 5 minutes until chicken is almost done. Add garlic and saute another 1-2 minutes while stirring so garlic doesn't burn.

Open can of coconut milk and pour 1/2 of it into the pot. Open can of Thai curry paste and stir it into the can of coconut milk so curry is no longer lumpy. Pour into pot, add fish sauce, lime juice, broccoli, eggplant, sliced carrots and sliced sweet potatoes and saute for about 6 minutes stirring ocassionally. Then add mushrooms, squash, cilantro and basil and saute for another 3-5 minutes. If you like your vegetables softer, saute for a bit longer. I like mine a little on the crisp side.

Please let me know how you enjoyed this recipe!