Paleo Panang Curry

 

 

 

Paleo Panang Curry

Prep time: 30 mins Total time: 1 hour

 

You will need:

- 2 tbsp coconut oil

- 1.5 lbs antibiotic free chicken breasts - cubed

- 1 tbsp kosher salt

- 4 cloves of garlic - minced

- 1 shallot - minced

- 1 large carrot - sliced on the diagonal into 1/2" coins

- 1 small yam - diced into 3/4" cubes

- 1 red pepper - julienned

- 1 bunch of bok choi - julienned

- 1 zuchinni - julienned

- 1 bunch of scallions - sliced

- 1 package of whole mushrooms - destemmed and halved

- 1 piece of ginger root

- 2 tbsp butter

- 2 cups of chicken broth

- 2 cans of regular coconut milk (not lite)

- 2 tbsp red curry paste - or more if you like it spicy!

- 1 lime  

- a handful of basil - julienned

 

Heat 1 tablespoom of coconut oil in a large pan (preferably one in which you can create the whole soup in) over medium-high heat. Add cubed chicken and salt, and cook until no longer pink - about 5 minutes. Remove from pan.

 

Add the remaining tablespoon of coconut oil to the pan and add the minced garlic and shallot - sautee for 1 minute.

 

Then add the diced yam, sliced carrot, julienned pepper, zuchinni, and bok choi. Reduce heat to medium and cook for 7-8 minutes, until veggies are tender. Remove from pan.

 

Melt butter into the pan, stir in: chicken broth, two cans of coconut milk and curry paste. 

Add chicken

Add carrot, pepper, yam, zuchinni, and bok choi mixture

Add muchrools and scallions (reserving some scallions to use as garnish)

Zest and juice half a lime , reserving the other have for serving

Grate ginerger into soup

 

Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.

 

Add basil, scallions, and salt, pepper, siracha to taste

 

Enjoy!