Thai Yellow Curry (Paleo, Keto)
A deliciously simple Thai yellow curry packed with organic chicken, mixed vegetables and a fragrant homemade sauce. Paleo, Keto + RESTART friendly.
Good morning, friends! I trust everyone is having a fabulous start to the week.
Thank you for all the support on my latest post. For those who missed it, I will be embarking on an AIP (autoimmune paleo) lifestyle due to some underlying health issues I'm hoping to kick to the curb. That being said, stay tuned for lots of new recipes that may look a little different than normal!
Last week I put together this delicious Thai yellow curry and it was a huge hit. It's not often that I hit a home run on my first recipe attempt, but this one was a real winner. It's lightly spiced, packed with veggies and organic shredded chicken and topped over fragrant cauliflower rice. It makes for a delicious weekday meal that's quick and easy!
THE DEETS ON THIS THAI YELLOW CURRY
+ Making your own curry sauce can seem intensive and a bit of a pain but this one is simple. Just pop all of the ingredients into a blender, blend until smooth and then cook in with the rest of the ingredients. If it's easier to buy a yellow curry paste, feel free to use a store bought one! Just make sure it's organic if possible and contains no added junk (they seem to slip it in every Asian food nowadays)
+ You will need to pre-cook and shred your chicken. Another option is to chop the chicken breast into small chunks and saute until cooked through with the onion at the beginning stages of the recipe.
+ Additional flavorings and seasonings include fresh lime, Thai basil, cilantro and more. Feel free to get creative!
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Thai Yellow Curry
Makes Four Servings
1-2 tablespoons cooking oil of choice
1/2 yellow onion, diced
1 pound organic chicken breast, shredded
2-3 cups organic mixed vegetables (carrots, green beans, peppers, etc..)
2 cloves of garlic, crushed
1/2 teaspoon fresh ginger, grated
3-6 rehydrated Thai chilli peppers (depending on spice tolerance)
2 tablespoons turmeric
1 tablespoon curry powder
1 tablespoon lemongrass paste
1 14oz. can coconut cream
1/2 cup water
2 teaspoons fish sauce
1-2 tablespoon raw honey (optional)
1) Start by making your curry paste. Mix shallots, garlic, ginger, chilli peppers, turmeric, curry powder, and lemongrass together in a blender until smooth and creamy. Set aside.
2) Heat your cooking oil of choice in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions soft.
3) Add the cooked shredded chicken, vegetables and your curry paste and saute for 3-5 minutes.
4) Add coconut cream and water to the pot. Simmer for 20 minutes.
5) Add fish sauce, raw honey, and optional cilantro or additional seasoning to the pot. Serve over cauliflower rice and enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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