Easy Thai Chicken Recipe from The Frugal Paleo Cookbook

I recently got the chance to look over The Frugal Paleo Cookbook before it hit store shelves – one of the perks of being a blogger 🙂

While there are a lot of Paleo cookbooks that came out in 2014, this cookbook hit an extra special chord with me. You see, The Fugal Paleo Cookbook has 100 wallet-friendly, amazingly flavorful recipes that are super easy. Like really easy peasy, guys. And you should know by now that I don’t do complicated, but I love flavor.  So I am especially loving this cookbook.

This cookbook uses less expensive per pound cuts of meat to create super flavorful recipes that your whole family will love. I think you’ll also be interested in her tips for budgeting and other money saving pointers.   If you want to eat real, unprocessed foods without breaking the bank, I highly recommend this cookbook. You can order it on Amazon HERE.

I was crazy busy during the Thanksgiving holiday week and I relied on The Frugal Paleo Cookbook to get me through my hectic week. I made the braised short ribs, the ginger peach pulled pork and the aloha sliders with pineapple relish and they were all huge winners with my family….and so easy to make. Love!

Doesn’t this easy thai chicken look good….

I made it today from The Frugal Paleo Cookbook and guess what?! Ciarra is letting me share the recipe from her cookbook with you! Woo 🙂 You are going to love this!

This thai chicken is bursting with flavor and took me less than 30 minutes to make. I just adore Thai food and flavors and this recipe is a winner.

I hope you’ll get a chance to buy her cookbook or perhaps also gift it to someone this holiday season who is on a budget but still wants to eat wholesome, real, delicious food. Enjoy the recipe!

Easy Thai Chicken Recipe:

Easy Thai Chicken

 

Author:

The Frugal Paleo Cookbook

Serves: 4

Save Print

 

This recipe transforms basic chicken and vegetables into something exotic and fantastic thanks to a couple dynamic, yet accessible, ingredients: coconut milk and green curry paste. These ingredients can be found in any normal grocery store; no additional stops at exclusive health stores required.

Ingredients

• 1 pound (454 g) chicken breasts (boneless, skinless)
• 2 cloves garlic, minced
• 1 cup onion, diced
• ½ cup (40 g) sliced white mushrooms
• ½ cup (75 g) carrots, sliced into coins
• 1 cup (150 g) zucchini, sliced into half-moon shapes
• 1 (13.6oz/403 mL) can full fat organic coconut milk
• 3 tsp (45 mL) green curry paste (Find HERE)
• ½ tsp, plus a pinch kosher salt
• 1 tbsp (45 g) red chile pepper slices
• 1 tbsp (45 g) coconut oil

Instructions

1. In a small bowl combine the canned coconut milk with the green curry
2. paste. Set aside.
3. Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan.
4. Meanwhile, cut the chicken breasts into 2-inch (5-cm) cubes and season one side with a sprinkling of kosher salt.
5. When the coconut oil is hot, drop the cubed chicken into the pan. This is one time when you don’t want to stir the meat while it cooks. Let the chicken sear, undisturbed, for about 5 minutes before flipping or turning the cubes to a second side to sear for about 3 minutes.
6. Reduce the heat to medium, then add the carrots, onion and garlic to the chicken. Cook and stir for about 4 minutes.
7. Add the zucchini, mushrooms, chile pepper slices and the remaining ½ teaspoon salt. Continue to cook and stir for another 5 minutes. If at any point the pan is getting too dark with what looks like burnt bits on the bottom, use about a ¼ cup (60 mL) of water to deglaze the pan. Deglazing means that liquid is used to loosen the browned bits stuck to the bottom of a hot pan during the cooking process. The liquid “lifts” them up and incorporates the browned bits as added flavor to the dish. If you need to do it while you prepare this portion of the recipe, do it. If the browned bits are not overwhelming the pan, don’t worry about it.
8. When the zucchini and mushrooms are golden brown, pour in the coconut milk mixture. Simmer for 8 to 10 minutes at this temperature to reduce the coconut milk slightly and concentrate the flavors.

Notes

I recommend serving this dish over cauliflower rice (which can be found
on page 169 of the book) or eating it as a chunky soup, garnished with
fresh basil—regular, sweet or Thai basil is fine.

For a pescatarian variation, 1 pound of prawns (about 31 to 40 per pound
[1 kg] size is ideal) can be substituted. Select wild prawns that have
been shelled and deveined, for added convenience. Cook the vegetables as
directed, then add the prawns to the pan at the same time as the coconut
milk mixture. The prawns will cook as the coconut milk simmers and
thickens.

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