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
- 1-2 tsp coconut oil
- 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
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:
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.
Cook just a couple minutes then add:
- light coconut milk
- all spice
- water chestnuts
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.
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!