Paleo Green Curry
Total Servings:
4
Ready In:
Prep Time: 10 mins
Cook Time: 10 mins
Calories:
502
Tags:
Dinner, Paleo, Asian, Low-Carb
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I absolutely love curry and this paleo green curry takes me back to my trips through Thailand and Cambodia. The simmering mix of veggies with the coconut-cashew-curry sauce results in a dish that is sure to warm your soul. This curry is great served with rice though you can also use cauliflower rice if you want to keep it paleo!
Ingredients
Curry Sauce
- 3/4 cup raw unsalted cashews
- 3/4 cup hot water
- 1 1/4 cups canned coconut milk
- 1 inch piece of fresh peeled ginger
- 1 clove garlic
- 2 tbsp curry powder
- 1 tsp salt
- pinch red pepper flakes
Curry Dish
- 1 tsp avocado oil or sesame oil
- 1 lb boneless skinless chicken breast or shrimp or tofu
- 1/4 tsp salt
- 1 cup carrots cut into matchsticks
- 1/2 red bell pepper, cored, seeded, and diced
- 2 cups shredded cabagge
- 1 lb snow peas or snap peas
- 4 cups spinach
Nutrition
Serving: 1 serving of green chicken curry
- Calories: 502 calories
- Carbs: 28 g
- Net Carbs: 20 g
- Fats: 29 g
- Protein: 35 g
- Sodium: 592 mg
- Sugar: 8 g
- Fiber: 7 g
Instructions
Step 1
Place all of the curry sauce ingredients in a high-speed blender. Blend until smooth.
Step 2
Heat oil in a large skillet over medium heat. Add the chicken and sprinkle with salt. Saute until the chicken is cooked through, 3 to 5 minutes. Stir in the carrots, bell pepper, cabbage, and snow peas.
Step 3
Add the curry sauce and bring to a boil. Once boiling, reduce the heat to medium-low and cover the skillet. Let the vegetables simmer until tender, approximately 5-7 minutes.
Step 4
Spread the spinach on a plate or bowl. Place the hot curry mix on top of the spinach and enjoy! You can also serve with rice or cauliflower rice if you are trying to keep it low carb.
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