I tried a new/old recipe today. I started a Paleo/keto diet for about 6 days now.
I saw a Paleo recipe for Thai coconut chicken curry. After reading the recipe it was an American version of Thai chicken curry without the basil. To me, Thai food usually has chile, lemon grass, fish sauce, kaffir lime, and basil in pretty much every recipe. The Thai taste is sweet, salty, bitter, and hot. The blend of the flavors makes it unique.
Thai Chicken Curry
4 tsp of Red curry paste I used half 2 tsp because it was too much salt for my diet
and I added a chopped fresh super chile to boost the
heat. Next time I will add two, it was a little too tame.
1 1/2 cups coconut milk I ended up using 2 cups to finish the can, I added 1 cup
water . I thought I did not
have enough liquid. Next time I will add another cup
of coconut milk instead. It was a little too thin.
500 grams of chicken (approx 4 cups chopped rotisserie chicken) I cut the chicken to 236 grams (approx 2 cups) because
I would have gone over my protein limit for the day
1 1/2 Tablespoons fish sauce I only used 1 tablespoon. It was too much salt for me.
2-3 tablespoons palm sugar light brown sugar can be a substitute for palm sugar
I used truvia instead, but I used too much next time I
will cut it in half and use 2 packets instead of 4.
1 cup chicken stock I used water instead to cut the salt.
1 lb kabocha pumpkin cut into chunks butternut squash can also be used.
1 cup Thai basil Sweet or Thai basil works. I used Ajaka. I only had
1/4 cup but it was better than nothing.
1 red bell pepper, cut in strips I used 10 oz of mung bean sprouts and 120 gms
of Komatsuna. Komatsuna is in my garden and it
gives the curry color.
Over medium heat, dissolve red curry paste in 1/2 cup of coconut milk. Simmer, until the coconut breaks and the oil separates.
Add in the remaining coconut milk and kabocha chunks. Simmer for about 8-10 minutes until kabocha is tender. Add in cooked chicken, stock, sugar, peppers, and fish sauce (adjust fish sauce to your taste). Simmer for about 5 minutes. Peppers should be crisp tender. Make final adjustments for taste. Turn off the heat, stir in the basil. Serve hot over rice or cauliflower rice (Keto).
Saute curry paste, minced hot chili pepper with seeds, in 1 tablespoon avocado oil until it bubbles (this is the usual way to start curries. I chose avocado oil for keto). Add in 1/2 cup coconut milk and simmer over medium heat until the curry paste is dissolved and the coconut milk is reduced and breaks (the oil separates). Add in the remaining coconut milk and kabocha chunks. Add in 1 cup of chicken stock ( I used water to reduce the salt), sugar, and fish sauce. Bring to a boil, then reduce to a simmer for about 8 minutes or unitil the kabocha are tender (not mushy). (I should not have solanaceous fruits on my diet like bell peppers) so I used 10 oz if washed and rinsed mung bean spouts, 120 gm (about 2 cups) of chopped komatsuna (for color). Simmer another 5 minutes until vegetables are wilted. Taste and adjust seasoning. Turn off the heat and stir in the basil.
Serve over rice or cauliflower rice (keto). A squirt of fresh lime juice will brighten the flavor.
Other things you can add, straw mushrooms, bamboo shoots, spinach, julienne daikon, and beans.
Per 1 cup serving: calories 220 , 17 gm protein, 14 gm fat, 5gm carb, potassium 468, sodium 743 mg, chol 45 mg
Omitting the chicken and adding more vegetables and a kaffir lime leaf will make it more like Evil Jungle Prince.
Happy gardening in Hawaii. Gardens are where people grow.