Thai Chicken Curry in a Hurry




This is the first video in the Paleo Test Kitchen and I am happy with how it turned out. One of my favorite “throw together” meals is curry, so what better way to start the next chapter of than with a simple, weeknight curry recipe. When you have coconut milk, fish sauce, and curry paste on hand, meals literally come together in minutes.

I want to reiterate that my mission is to teach you to cook without recipes. While I always provide a recipe, I want you to take notes and begin to experiment on you own. Use the video as a guideline and then bust out your Culinary Ninja skills to apply it’s concepts to what you have in your fridge. You follow?

Wow!!! Things are really coming together for the games. Today, my homeboys Brooks and Bryce helped me draw the layout of the food booth with sidewalk chalk on the road in front of my house. We got a few weird looks from passers by, but the effort was a success. It gave life to the brainstorming I’ve been doing for the past few months and I think we have a solid plan. We will do our best to document as much of the experience as possible. One thing I know for sure, it’s going to be a blast!

The site was scheduled to go live tomorrow, but we ran into another bug. While I wanted to wait to post today’s video on the first day of the new site’s launch, I also wanted to provide content to you guys without waiting. I’ll keep you posted on the status of the site and will hit Facebook, Instagram and send out a newsletter when it’s up.

That’s all I’ve got for now, here’s a quick rhyme before bed thyme…

When the going gets tough,

the tough get going.

But the toughest part is to get tough, 

without stress showing.

“Keep It Paleo!” guys.

Your Pal,

Paleo Nick

In charge of this dude

Thai Chicken Curry in a Hurry

Ingredient List: (20P, 19C, 20F)

  • 4 – 6oz. Chicken breasts, boneless/skinless, large dice
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh ginger, peeled and roughly chopped
  • 5 cloves garlic, peeled and roughly chopped
  • Olive or Coconut Oil, as needed
  • 1 onion, julienned
  • 4 carrots, Asian Bias Cut (ABC)
  • 4 stalks celery, ABC
  • 1 red bell pepper, ABC
  • Juice of one lime
  • 2 cups chicken stock
  • 1 – 15oz. can coconut milk
  • 3 tablespoons Red Curry Paste, I use Mae Ploy brand
  • 1 handful cilantro, rinsed and roughly chopped
  • 2oz. fresh basil, leaves pulled from stems
  • 2oz. fresh mint, leaves pulled from stems
  • 5 spooges fish sauces, I use Red Boat brand
  • 4 sweet potatoes, roasted until fork tender

Preparation Instructions:

  1. Heat oil in a hot skilled or sauté pan over medium-high heat until it runs like water when pan is tilted back and forth. Add ginger and toss, then add garlic. Season top side of chicken with salt and pepper, then add it, seasoned side down, to the pan. Season the top side and cook for 1-2 minutes.
  2. Toss or stir chicken, add juice of half a lime, then add onions, celery and carrots. Continue cooking for 2 minutes longer, then add red bell peppers and toss/stir well to incorporate.
  3. Once carrots are “al dente” or when you like them, add the coconut milk and chicken stock to the pan and bring it to a simmer.
  4. Dissolve curry paste in a section of the pan that you can keep your eye on to ensure no paste chunks escape without dissolving. Once dissolved, stir throughout the rest of the pan. Add fish sauce, juice of the other half of lime, and the basil, cilantro and mint. Fold herbs in gently, cut the heat and give one final taste. Season to your liking.
  5. Cut open your sweet potato and run the knife through it to form a grid pattern where tasty chunks and juices can hang out. Top potato with a few scoops of curry and get after it!
  6. This meal freezes well and is an excellent option for your Paleo Bank Account. Be sure to share with your friend and remember to…

“Keep It Paleo!”


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