We are snowed in here with crazy low temperatures, so I thought Thai Green Curry would make a nice warm lunch today. The broth is very flavorful with its blend of green curry paste, coconut milk, and fish sauce. It was easy to make, although it took some simmer time to get it to the perfect consistency. It was definitely the ideal meal to warm us up!
This delicious recipe is adapted from Paleogasm, by Camille Macres, one of the many e-books available in the Harvest Your Health bundle sale. This bundle of books and discounts continues to amaze me as I work my way through its offerings. With 52 books and much more, the $39 price tag is astounding. Especially considering Camille’s book alone retails for $30.
Paleogasm contains more than 100 pages of delicious recipes that range from staples like Roasted Spaghetti Squash and Mashed Faux-tatoes to her take on recipes such as Chicken Liver Pate and Roasted Cauliflower Hummus. I like my food spicy, so Camille’s recipes for Indian-Spiced Cabbage and Szechuan Baby Eggplant really appeal to me.
In addition to a great variety of recipes, Camille starts the book with a handy outline of her recommended kitchen equipment, pantry items, and essentials. For those who need a bit of handholding, she also includes a handy starter guide and her own detailed Paleo Eating 101 Program.
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I garnished this with chopped cashews.
- coconut oil - 2 Tbsp
- boneless, skinless chicken breasts - 1 pound
- onion - 1, chopped
- carrots - 2, cut into one-inch pieces
- eggplant - 1 small or 1/2 medium
- sweet potato - 1/2, chopped into one-inch pieces
- chicken broth - 2 cups
- full-fat coconut milk - 1 can
- freshly squeezed lime juice - 1/4 cup
- green curry paste (I used Thai Kitchen brand.) - 2-3 Tbsp
- fish sauce - 2 Tbsp
- raw honey - 1 Tbsp
- cilantro leaves - about 1 cup, chopped
- sea salt - to taste
- freshly ground black pepper - to taste
- Rinse and pat chicken breasts dry. Season liberally with salt and pepper.
- In a small bowl, whisk together coconut milk, curry, lime juice, honey, and fish sauce. Set aside.
- Heat a large skillet over medium heat. Melt coconut oil in the pan and then add chicken breasts. Cook for about 5 minutes on each side or until golden brown. Chicken doesn't have to be cooked through. Remove chicken from pan and set aside.
- Add veggies to the pan, season with salt and pepper, and saute for about 7 minutes or until browned. Add a little more oil, if needed.
- Add chicken stock to the pan with the veggies, cover, and reduce heat to medium low.
- Cut chicken into bite-sized pieces. Add chicken and curry sauce to the pan, stir, and simmer until the chicken is cooked through and veggies are tender, about 10 minutes.
- Remove cover and continue to simmer for about 10-15 minutes or until broth reaches your desired consistency.
- Remove from heat, stir in cilantro, and serve with cauliflower rice.