Coconut Chicken Curry is a favorite Asian dish, and every chef has a personal version. The traditional Thai recipe uses peanut sauce. However peanuts are a common allergen, and as a legume they are not part of the Paleo diet. Instead, this recipe uses sunflower butter, which gives it an exotic, rich taste. This curry is super-easy to make, with a tantalizing blend of flavors depending on the curry powder you choose. Traditional Asians blend their own curry powders, and there are a million variations, however most of them contain red pepper, a nightshade. If you’re like so many that are allergic to nightshades, check out my easy recipe for Nightshade-Free Curry Powder. To find out if you should avoid nightshades, see my post Beware of Nightshades. Serves 2
- 2 tablespoons coconut oil
- 1 medium onion, in half moon slices
- 1 clove garlic, crushed
- 1 1/2 – 2 teaspoons Curry Powder - Nightshade-free or your favorite curry powder
- 1 inch fresh ginger root, minced
- 2 free-range organic whole chicken legs, or 2 legs and 2 thighs
- 1/2 cup filtered water or stock (Or more as needed)
- 1 carrot, angle sliced
- 2 green onions, diced
- 1/2 cup vegetables (green beans, spinach, zucchini, parsley, etc)
- Unprocessed salt and pepper to taste
- 1/2 cup unsweetened coconut milk
- 1/2 cup sunflower butter (or almond butter)
- 2 tablespoons lemon or lime juice
- Fresh basil or diced green onions
- Carrot slivers or shavings
- Heat coconut oil in a large, heavy saucepan over medium high heat. When hot, add the onion, garlic, a bit of salt and pepper, ginger, and curry powder. Sauté until they begin to soften, stirring from time to time - about 3 minutes.
- Add the chicken pieces and sauté until it loses its pink color.
- Add carrots and 1/2 cup water. Cover and turn the heat down very low, to steam-cook the chicken for 15 to 20 minutes. Stir the mixture occasionally, and allow the water to evaporate out. However be careful not to allow the pan to cook dry or it will stick. Just add a few tablespoons more water if necessary. Add salt and pepper to taste.
- When the chicken is almost cooked, add the vegetable, and most of the green onion, saving a bit for garnish.
- In a separate bowl, stir together until smooth: coconut milk, sunflower butter, and lemon or lime juice. Stir them into the chicken mixture. Bring to a boil, then cover and turn the heat down very low to simmer for 5 minutes to allow flavors to blend. Adjust the spicing, salt and pepper.
- Garnish with fresh basil and carrot shavings if desired, and serve.