© 2017 by Helen Bradbury. 

Thai Chicken Curry

This recipe is from the Paleo Mom, which is a great website.

A lot of food on the AIP diet lacks flavour so discovering this recipe was a delight!  

https://www.thepaleomom.com/thai-green-curry/

Ingredients

Curry Paste

shallots finely chopped

9 cloves garlic, crushed

1 tsp fresh ginger or galangal

2 stalks lemon grass (white part only), chopped

lime zest 

2 tbsp lime juice

1 tsp salt

1 tsp shrimp paste

1 Tbsp fish sauce

⅓ cup chopped coriander stems

Curry Ingredients

2 tbsp coconut oil

Half of the green curry paste from above (I actually use it all as I like a strong flavour)

1 can full-fat coconut milk 

2 lbs boneless, skinless chicken thigh meat, chopped into 1-inch pieces

2 large carrots, sliced

½ head of broccoli,florets separated

1 lb bok choy, leaves separated and roughly chopped 

Bunch of chopped fresh coriander leaves

Method

Make the curry paste by combining all the ingredients in a blender and blend into a smooth paste. You may need to add a little water.

  • Heat coconut oil over medium-high heat in a large saucepan

  • Add curry paste, cook for 2-3 minutes, stirring constantly, until curry paste has deepened in color slightly and become very fragrant.

  • Add ⅓ of the can of coconut milk.  Continue to cook curry paste for another 3-4 minutes, stirring constantly.

  • Add chicken and another ⅓ of the can coconut milk, cook, stirring occasionally, until chicken is fully cooked, about 10 minutes.

  • Add carrots, stirring occasionally, for 3 minutes.  Add bok choy and broccoli and cook for another  4-5 minutes, until all vegetables are cooked al dente.

  • Add the remaining coconut milk, stir in until it has warmed through.

  • Serve with cauliflower rice or brown basmati rice. Sprinkle with chopped coriander.

 
Bone Broth

Bone broth can be made with most animal bones, including any time you roast a chicken or turkey. The more bones the better. Ask your butcher if they have any but try and use organic whenever you can.

Ingredients 

1 leftover cooked chicken or turkey carcass or some chicken pieces

2 cloves garlic

1 onion cut in half

2 carrots snapped in half

2 sticks of celery snapped in half

1 bay leaf (and any other fresh herbs you may have)

1 tbsp apple cider vinegar


For an Asian taste try the following instead:

1 leftover cooked chicken or turkey carcass or some chicken pieces

5 cm piece fresh root ginger, peeled and thickly sliced

2 cloves garlic

5 fat spring onions, cut into short lengths (or use normal onion)

2 lemon grass stalks

 

Follow the same method as above.

​Method

  • If using a carcass, remove any meat from the chicken and keep for later.

  • Break the carcass into a few pieces and put in a pan with 2 litres of water.

  • If using chicken pieces put them into the same amount of water.

  • Add all remaining ingredients

  • Bring the water to the boil, remove any gunk from the top.

  • Reduce the heat and simmer gently for at least 90 minutes (for even better results put in a very low oven and cook gently overnight)

  • Strain the stock into a bowl.

  • Keep any meat from the chicken pieces and discard all the remaining items.