This is yummy. And paleo. An easy paleo Thai chicken curry that you can fix in less than 30 minutes.
Unfortunately more often than not, you can have the feeling that if a recipe is healthy, it is not tasty. You download those paleo recipe books as part of a diet program, or click on one of the yummy-looking recipes, just to find out that the author might be a nutritional guru, but they are just awful cooks.
This recipe is far from falling into that category. In fact it is so finger licking good, that even if you have no intention of following the paleo diet, it can still be one of your favorite dishes this year.
You can prepare this dish in a wok or in a large nonstick pan. The only important thing to note is that it should be a large enough pan. This is kind of a stir-fry dish, you need enough room for the heat to propagate to all of the ingredients. You want seared chicken and sautéed vegetables after all, not cooked ones.
I have a 14 inch (36 cm) nonstick pan that I often use for this recipe, and a regular wok that you can see in the pictures. If you don’t have a wok or a large enough pan, simply make half this quantity at the same time.
Lemongrass is optional, though it gives a nice Thai touch to this paleo curry. But if you find it difficult to get one, simply leave that out. You can also substitute lemon juice for lime juice in the recipe.
If you use lemongrass though, pound it with the back of a large knife in 4-5 different spots before adding it to the dish. This will soften the hard plant and also helps releasing its aromas.
This paleo Thai chicken curry is good fresh or you can store it in the fridge for a couple of days. When reheating, you might want to add a couple of tablespoons of coconut milk or water.
If it is served as part of a paleo diet, you can eat it as is, with no side dish. This quantity will serve 3-4 persons this way. But if you serve it as part of a regular diet, it is best with some fragrant Basmati rice.
Sprinkling your paleo Thai chicken curry with some fresh cilantro is an option, though it will enhance the characteristic taste and really kick the flavors up a notch, so you don’t want to skip this step.