thai chicken stew (gluten free)
I can’t believe it has taken this long to get this up on the Blog! This Thai Chicken Stew shows up often on the dinner table. The biggest reason is… it is so easy to make, it is really healthy, it only takes one pot and I can just go on and on!
The flavors are incredible and once you have the ingredients in your pantry, you will want to make this all of the time too. I think it might even taste better the next day, but there have been too many times where it is gobbled up in one sitting and I have no leftovers to wrap up.
It is warm and spicy and soothing, but I find myself craving it any season. It is best served with Organic White Basmati rice but I also make Cauliflower rice for a grain free option.
4-6 boneless skinless chicken breasts ( a rotisserie chicken is an option)
2 cans full fat coconut milk ( I look for cans without xanthum gum)
2 Tbs. organic tomato paste
2 Tbs. Red curry cauce
1/4 cup coconut aminos or gluten free soy sauce
2 Tbs. fish sauce
2 Tsb. chopped ginger
Squeeze fresh lime
Chopped fresh cilantro to top finished dish
1 bag Trader Joes Cruciferous Blend or any veggies you like
2 cups rice, cooked separately
In a dutch oven or meduim sized pot, coat bottom of pan with 1-2 Tbs. avocado oil. Place 1 inch cubed chicken into pan and cook
Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken
Let simmer for 10 min
Add desired veggies and simmer for an additional 10 minutes
Serve with rice or Cauiflower rice for grain free option