Today’s recipe is courtesy of Better Homes and Gardens. The original recipe isn’t Paleo, but it is easy to make some Paleo subs. You can get this dish from prep to table in about 30-40 minutes.
Ingredients (4 servings):
- 1 cup canned unsweetened light coconut milk
- 1/4 cup reduced-sodium chicken broth
- 2 Tablespoons green curry paste
- 2 teaspoons cornstarch (or sub arrowroot powder)
- 2 teaspoons finely chopped fresh lemon grass or 1 teaspoon finely shredded lemon peel
- Nonstick cooking spray (or some olive oil)
- 1 medium green sweet pepper, seeded and cut into thin bite-size strips
- 1 medium onion, halved and thinly sliced
- 3/4 cup packaged julienned or coarsely shredded fresh carrots
- 3 cloves garlic, minced
- 12 ounces skinless boneless chicken thighs
- 2 teaspoons canola oil (or sub olive oil)
- 2 cups hot cooked brown basmati rice or regular brown rice (or sub cauliflower rice)
- 1/4 cup flaked coconut, toasted
- Fresh cilantro
- For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch/arrowroot powder, and lemon peel (if using); set aside.
- Coat a wok or large nonstick skillet with cooking spray (or some olive oil); heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
- Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.
- Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.
- Serve chicken mixture over rice. Sprinkle with coconut and cilantro.
Per serving: 344 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 445 mg sodium, 37 g carb., 4 g fiber, 5 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet