Thai Chicken Curry
This recipe is from the Paleo Mom, which is a great website.
A lot of food on the AIP diet lacks flavour so discovering this recipe was a delight!
Ingredients
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Curry Paste
3 shallots finely chopped
9 cloves garlic, crushed
1 tsp fresh ginger or galangal
2 stalks lemon grass (white part only), chopped
2 tbsp lime juice
1 tsp salt
1 tsp shrimp paste
1 Tbsp fish sauce
â…“ cup chopped coriander stems
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Curry Ingredients
2 tbsp coconut oil
Half of the green curry paste from above (I actually use it all as I like a strong flavour)
1 can full-fat coconut milk
2 lbs boneless, skinless chicken thigh meat, chopped into 1-inch pieces
2 large carrots, sliced
½ head of broccoli,florets separated
1 lb bok choy, leaves separated and roughly chopped
Bunch of chopped fresh coriander leaves
Method
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Make the curry paste by combining all the ingredients in a blender and blend into a smooth paste. You may need to add a little water.
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Heat coconut oil over medium-high heat in a large saucepan
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Add curry paste, cook for 2-3 minutes, stirring constantly, until curry paste has deepened in color slightly and become very fragrant.
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Add â…“ of the can of coconut milk. Continue to cook curry paste for another 3-4 minutes, stirring constantly.
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Add chicken and another â…“ of the can coconut milk, cook, stirring occasionally, until chicken is fully cooked, about 10 minutes.
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Add carrots, stirring occasionally, for 3 minutes. Add bok choy and broccoli and cook for another 4-5 minutes, until all vegetables are cooked al dente.
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Add the remaining coconut milk, stir in until it has warmed through.
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Serve with cauliflower rice or brown basmati rice. Sprinkle with chopped coriander.
Bone Broth
Bone broth can be made with most animal bones, including any time you roast a chicken or turkey. The more bones the better. Ask your butcher if they have any but try and use organic whenever you can.
Ingredients
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1 leftover cooked chicken or turkey carcass or some chicken pieces
2 cloves garlic
1 onion cut in half
2 carrots snapped in half
2 sticks of celery snapped in half
1 bay leaf (and any other fresh herbs you may have)
1 tbsp apple cider vinegar
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For an Asian taste try the following instead:
1 leftover cooked chicken or turkey carcass or some chicken pieces
5 cm piece fresh root ginger, peeled and thickly sliced
2 cloves garlic
5 fat spring onions, cut into short lengths (or use normal onion)
2 lemon grass stalks
Follow the same method as above.
​Method
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If using a carcass, remove any meat from the chicken and keep for later.
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Break the carcass into a few pieces and put in a pan with 2 litres of water.
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If using chicken pieces put them into the same amount of water.
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Add all remaining ingredients
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Bring the water to the boil, remove any gunk from the top.
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Reduce the heat and simmer gently for at least 90 minutes (for even better results put in a very low oven and cook gently overnight)
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Strain the stock into a bowl.
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Keep any meat from the chicken pieces and discard all the remaining items.