I’m going to be a dork and start this post with TGIF. I mean it. Something about this week made it just brutally drag. Breathe ah, feels good.

I’m glad to be writing today about a warm, spicy (if you want it to be) dish because it is just dark and bla outside. I really hope it warms up, as we have a beach bday party this weekend. Nothing worse than the weather ruining the best laid plans!

Anyway, this recipe is really easy. I promise. And doesn’t take too long either!

Paleo Thai Green Curry

3 Tbsp Green Curry Paste

1 (14oz) can Coconut Milk

2 Tbsp Fish Sauce

2 tsp Lime Juice

2 Tbsp Coconut Crystals or Agave

2 large Basil leaves (or 1/2 tsp dry)

1 Bay Leaf

4 Arbol Chiles (less if you don’t want it too spicy. I like spicy food and this has a kick)

Chicken, Beef or Pork, cut into ¼” strips (we usually do Chicken if we do meat at all)

*Vegetables

*(we use 1 cup Mushrooms, 1 can Bamboo shoots, ½ Yellow Onion (cut into 1” pieces), ½ Squash (cut into 1/8” slices), ½ Zucchini (cut into 1/8” slices), ½ cup Carrots (I shred them), ½ Green Pepper (cut into 1” pieces), 1 small Sweet Potato (cut into cubes), 1 cup Broccoli) – I know, I spoil him ;)

Combine the fish sauce, sugar, bay leaf, basil, lime juice and chopped chiles in a bowl. Set aside for later. (you can blend this in a bullet, just leave the bay leaf out for the blending and then add it)

Heat sauce pan over medium-high heat and add the coconut cream. Bring to a boil. When the oils separate, turn the heat down to medium and add the green curry paste.

Add the chicken strips. Cook for about 2 minutes. Then add the carrots, green peppers, sweet potato and onion. Cook for another 3 minutes.

Add the fish sauce mixture and all other ingredients. Cook with the lid on, stirring frequently until steamed – sweet potato should be tender

Remove bay leaf and serve over our Coconut Almond “Rice” for a complete meal!

*Note: if the sauce is too thick, add some of the liquid coconut milk until you reach the desired thickness.