Happy Monday! I am one week into my first Whole30 challenge (I am keeping a diary of it here) and I think we are holding up pretty well.
I really wanted to share one of the new recipes I have developed while being on the program- it’s a re-boot on one of my favorite old recipes: Chicken Curry!
We love Thai takeout around here and Whole30 is giving us ALL the cravings. So this is how I am going to satisfy the Thai food itch- with a big batch of chicken curry.

Paleo Chicken Curry from HeatherChristo.com

The place that we get our Thai takeout from makes awesome yellow chicken curry and they always add roma tomatoes and potatoes. So I had to add the same. The potatoes cook to tender and then even start to fall apart a little in the sauce, which thickens it and is so delicious. And then instead of chunks of tomatoes I added sweet, colorful cherry tomatoes which create refreshing pops of flavor.
You could eat it over a big bowl of steamed jasmine rice, or if you were going Paleo or Whole30, then you can eat it over cauliflower rice or even on it’s own.
Enjoy!!

Paleo Chicken Curry from HeatherChristo.com

Thai Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¼ cup coconut oil
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, finely sliced
  • 1 3” knob of fresh ginger, peeled and thinly sliced
  • 1 stalk of lemongrass, finely sliced
  • 1 fresh red fresno chile thinly sliced with seeds and veins
  • 3 tablespoons yellow curry powder
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • 1.5 pounds boneless skinless chicken breasts cut into bite sized pieces
  • 3 medium russets, peeled and cut into bite sized pieces
  • 1.5 cups cherry tomatoes
  • 1 14-ounce can coconut milk
  • Kosher salt
Instructions
  1. In a heavy pot, heat the coconut oil over medium heat. Add the onions and garlic and let them fry in the oil without browning them. Add the ginger, lemongrass and chili. Cook them together until fragrant and beginning to soften. Add the curry and cumin powder and mix together well. Place the combination in a food processor and pulse on high until you have a paste.
  2. Add the paste back to the pot over medium heat and let it fry for a minute. Add the stock and whisk the paste into the stock. Add the chicken and the potatoes and bring to a simmer. Add a lid and let the curry simmer for 10 minutes over low heat. Stir in the coconut milk until the broth is smooth and then add the cherry tomatoes. Add the lid again and simmer over low heat another 10 minutes. Season well with kosher salt and serve over jasmine rice or cauliflower rice and garnish with fresh green onions thinly sliced.

 

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Categorized: Dinner, Paleo, Poultry, Recipe Index
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Happy Monday! I am one week into my first Whole30 challenge (I am keeping a diary of it here) and I think we are holding up pretty well.
I really wanted to share one of the new recipes I have developed while being on the program- it’s a re-boot on one of my favorite old recipes: Chicken Curry!
We love Thai takeout around here and Whole30 is giving us ALL the cravings. So this is how I am going to satisfy the Thai food itch- with a big batch of chicken curry.

Paleo Chicken Curry from HeatherChristo.com

The place that we get our Thai takeout from makes awesome yellow chicken curry and they always add roma tomatoes and potatoes. So I had to add the same. The potatoes cook to tender and then even start to fall apart a little in the sauce, which thickens it and is so delicious. And then instead of chunks of tomatoes I added sweet, colorful cherry tomatoes which create refreshing pops of flavor.
You could eat it over a big bowl of steamed jasmine rice, or if you were going Paleo or Whole30, then you can eat it over cauliflower rice or even on it’s own.
Enjoy!!

Paleo Chicken Curry from HeatherChristo.com

Thai Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¼ cup coconut oil
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, finely sliced
  • 1 3” knob of fresh ginger, peeled and thinly sliced
  • 1 stalk of lemongrass, finely sliced
  • 1 fresh red fresno chile thinly sliced with seeds and veins
  • 3 tablespoons yellow curry powder
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • 1.5 pounds boneless skinless chicken breasts cut into bite sized pieces
  • 3 medium russets, peeled and cut into bite sized pieces
  • 1.5 cups cherry tomatoes
  • 1 14-ounce can coconut milk
  • Kosher salt
Instructions
  1. In a heavy pot, heat the coconut oil over medium heat. Add the onions and garlic and let them fry in the oil without browning them. Add the ginger, lemongrass and chili. Cook them together until fragrant and beginning to soften. Add the curry and cumin powder and mix together well. Place the combination in a food processor and pulse on high until you have a paste.
  2. Add the paste back to the pot over medium heat and let it fry for a minute. Add the stock and whisk the paste into the stock. Add the chicken and the potatoes and bring to a simmer. Add a lid and let the curry simmer for 10 minutes over low heat. Stir in the coconut milk until the broth is smooth and then add the cherry tomatoes. Add the lid again and simmer over low heat another 10 minutes. Season well with kosher salt and serve over jasmine rice or cauliflower rice and garnish with fresh green onions thinly sliced.

 

Recipe by Heather Christo (http://heatherchristo.com)