Easy Thai Coconut Chicken
“This recipe will blow you away for several reasons: it cooks fast, tastes incredible, and has a perfect balance of protein, vegetables, and healthy fats,” said The Frugal Paleo Cookbook author Ciarra Hannah. “This sensible approach to meal prep is the key to making Paleo a burden-free lifestyle.”
- 1 pound (454 g) chicken breasts (boneless, skinless)
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1/2 cup (40 g) sliced white mushrooms
- 1/2 cup (75 g) carrots, sliced into coins
- 1 cup (150 g) zucchini, sliced into half-moon shapes
- 1 (13.6oz/403 mL) can full fat organic coconut milk
- 3 tsp (45 mL) green curry paste
- 1/2 tsp, plus a pinch kosher salt
- 1 tbsp (45 g) red chile pepper slices
- 1 tbsp (45 g) coconut oil
- In a small bowl combine the canned coconut milk with the green curry paste. Set aside.
- Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan. Meanwhile, cut the chicken breasts into 2-inch (5-cm) cubes and season one side with a sprinkling of kosher salt.
- When the coconut oil is hot, drop the cubed chicken into the pan. This is one time when you don’t want to stir the meat while it cooks. Let the chicken sear, undisturbed, for about 5 minutes before flipping or turning the cubes to a second side to sear for about 3 minutes. Reduce the heat to medium, then add the carrots, onion and garlic to the chicken.
- Cook and stir for about 4 minutes. Add the zucchini, mushrooms, chile pepper slices and the remaining ½ tsp salt. Continue to cook and stir for another 5 minutes. If at any point the pan is getting too dark with what looks like burnt bits on the bottom, use about a ¼ cup (60 mL) of water to deglaze the pan. Deglazing means that liquid is used to loosen the browned bits stuck to the bottom of a hot pan during the cooking process. The liquid “lifts” them up and incorporates the browned bits as added flavor to the dish. If you need to do it while you prepare this portion of the recipe, do it. If the browned bits are not overwhelming the pan, don’t worry about it.
- When the zucchini and mushrooms are golden brown, pour in the coconut milk mixture. Simmer for 8 to 10 minutes at this temperature to reduce the coconut milk slightly and concentrate the flavors.
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