Free Paleo Recipe #3

Holy freakazoids, you are in for a real treat here. There’s not a lot of things I like better than Star Wars, but damn…

So here’s another original recipe for some phenomenal Thai basil chicken in a coconut curry. Being Paleo is bomb.

But you don’t have to be Paleo to appreciate this.

Here’s what we need – serves 2-4:

• 2 large chicken breasts
• 5 tsp curry powder
• 1/2 tsp all spice
• 4 garlic cloves chopped
• 1/2 yellow onion diced
• 3 serrano peppers
• 1/2 cup of fresh Thai basil
• cilantro
• 1-2 tsp coconut oil
• salt
• 1 can of light coconut milk
• 2 large carrots chopped (or like 10 baby carrots)
• 1/2 head of cauliflower
• 1/2  can (small) of water chestnuts
• lime

Try not to replace the Thai basil with Italian basil. The Thai has a sweet licorice flavor that is a must for this dish.

Now let’s get down to business:

Cut chicken into bite sized chunks
Put 1-2 tsp of coconut oil in a large frying pan
Brown the chicken and add salt to taste midway through browning.

And BAM – that chicken is a good enough meal on it’s own.  Steal a quick little nibble for yourself, quick, before someone sees.

Start steaming the cauliflower for about 10 minutes. You want it to get a little mushy so it mashes easily with a fork.

Now add:

• garlic
• peppers
• onion

Cook just a couple minutes then add:

• light coconut milk
• curry
• all spice
• water chestnuts
• carrots

Bring to a boil then reduce heat to medium-low to reduce and thicken curry sauce – about 15 minutes.  Stir occasionally.

Dash some salt. Taste as you cook – keep in mind as it reduces, the flavors become stronger.

Add the rough chopped basil at the very end let it cook in for a couple minutes – save a little basil to top the dish with.

Mash up the cauliflower with a fork in a bowl, it will act like a bed of rice.

Scoop the chicken curry on to cauliflower.

Top with fresh cilantro, Thai basil, and squeeze a 1/4 lime on top.

I am really excited to hear from you when trying this. Leave a comment!

-Adam