2 packs of vac sealed boneless skinless chicken thighs (about 8)
2 cans of light(or full fat!) coconut milk
3 tablespoons virgin coconut oil
2 heaping tablespoons thai red curry paste (green or yellow would also work fine here… adjust up or down depending on how much you like spice)
3 huge crimini mushrooms (or 4-6 small crimini or button or whatever)
2 peeled and coarsely chopped carrots
2 very small zucchini or yellow summer squash
1 red bell pepper
1 bunch asparagus, tough parts removed, spears cut into thirds
1 cup kale (I have this coming out my ears), shredded or chopped – large stems removed
Juice of 1 lime
*Chop your chicken up into 1″ sized chunks, brown in large saucepan or dutch oven in about a tablespoon of coconut oil
*Once chicken has begun browning (it doesn’t need to be cooked), mix in your curry paste and dump in your coconut milk. Simmer to reduce.
*While chicken is cooking, slice up your mushrooms and get them cooking in a tablespoon of coconut oil. When they begin browning, add your chopped up carrots and cook over medium low heat til carrots start softening around edges.
*Add zucchini in and let it start browning. Once the zucchini has begun browning, add your bell pepper and sautee til it just begins softening.
*Remove veggies from pan, add last tablespoon of coconut oil, and saute asparagus until just tender.
*Add huge veggie medley to coconut milk chicken mixture and simmer.
*Add Kale, stir, and turn off heat
*Squeeze lime into curry
*Plate up, top with 1/4 of asparagus, and 1/4 avocado if desired. Enjoy.
This recipe was found at the Home in Disarray website! Check it out!
PALEO: THAI CHICKEN CURRY (SOUP)