When I started down the Paleo path almost 9 years ago I will admit that I was a little stumped as to what to cook even though I have always liked to cook and growing up on the Canadian prairies I was well versed in comfort foods like Hamburger and Barley soup, cottage cheese perogies and any recipe that included a can of soup and a cup of milk.
The fact that this dish is one of the first recipes I came up with is still a head shaker to me. Even more of a surprise is that I enjoy it on a bed of Konjac noodles (definitely not in Kansas any more, Dorothy) which are made from the Konjac root. The brand I used also has a oat fibre which is the husks of oats ground up to a fine flour like consistency. For the record oats are gluten free but I have tried several times to eat steel cut oats and found they caused me some serious gastrointestinal issues if you catch my drift. Not so with the Konjac noodles which was a pleasant surprise for me (and my husband) but despite the positive dietary reaction I am still going to keep them on my something to have “once in awhile” list. They are tasteless which is not a problem because this dish is not about them but the delicious coconut milk and Thai curry gravy, vegetables and chicken ladled on top. I dumped the package in a colander and rinsed them under running cold water for about 30 seconds and then under hot water for another 30 and plopped them into the bowl. Could it be any easier? They are also a great source of insoluble fibre which is an important factor in promoting a healthy digestive tract by keeping things “moving.”
As is always the case with any recipe I come up with this one uses ingredients that your Paleo pantry should already be stocked with including cute little jars of Thai Kitchen green curry paste (the red curry paste is a must have too). I buy coconut milk by the case and always keep a can or two in my fridge for those times when I want to eat some fresh berries with whipped coconut cream. Yes, I’ll post a recipe for that. Tomorrow.
If you are looking to save a little coin on the food bill I recommend buying bone-in, skin on chicken thighs and removing them yourself. A good pair of kitchen shears will make fast work of that.
One last thing: any time I can eat my meal with chopsticks I do mostly because I still marvel at the fact that I can actual use them but also because they make me eat slower. You will need a spoon to slurp up the last bits of sauce though.
This recipe is also shih tzu approved. I know this only because my pup, Jake decided to have a taste of it when I set the bowl down on the floor (that’s where I shoot most of my food pics) and turned my back to pick up my camera. Damn dog!
Thai Chicken Curry with Konjac Noodles
Prep time: 15 minutes
Cook time: 20 minutes
- 1.5 lbs skinless and boneless chicken thighs, cut into 1 inch pieces
- 1 tablespoon organic, virgin coconut oil
- 1/2 of a red, yellow and orange bell pepper, each cut into thin strips
- 1/2 a large yellow onion, cut into thin strips
- 1 small head of broccoli cut into bite size pieces
- 1 can Aroy-D coconut milk
- 1 4 oz jar of Thai Kitchen Green Curry paste
- 1 handful of sugar snap peas
- 1 large carrot, thinly sliced on the diagonal
- Salt and pepper to taste.
- 1 385 gram package Konjac Noodles
- Half a lime
- Heat the coconut oil in a deep skillet over medium-high heat.
- Add onions and cook for 2 – 3 minutes or until translucent.
- Add chicken, season with salt and pepper and cook until no longer pink.
- Add all vegetables, except the peas.
- Stir in the curry paste until well incorporated with all ingredients.
- Add coconut milk and mix well.
- Add peas and let simmer for approximately 7 – 10 minutes or until vegetables are cooked el dente.
Place contents of package in a small colander. Rinse under cold water for 30 seconds and then 30 seconds with hot water. Divide among four bowls and top with chicken curry. Garnish with a bit of fresh lime juice.