If you are looking for a delicious and filling curry recipe that mixes Thai flavors with traditional Indian curry, this is the recipe! Chicken spiced with curry, ginger and chili simmered in a coconut milk sauce is a flavor combination that will have you wishing you tried curry sooner. When served over fresh sauteed Kale, this is a perfect Paleo "take out" recipe.
2 pounds free range chicken breast cut into chunks
1 can (13.5 fl oz) full fat coconut milk
1 can (6 oz) no salt added tomato paste
1 teaspoon KAME fish sauce
1 tablespoon Thai Red Curry Paste
1 onion diced
3 cloves fresh garlic minced
2 tablespoons Thai spice blend
1 teaspoon Garam Masala
1 teaspoon red chili powder
1 tablespoon fresh grated ginger
1/2 cup dry white wine
1.) Season chicken with Thai spice, garam masala, chili powder and fresh black pepper to taste. In a large pot, add onion, garlic and 1/2 tablespoon EV coconut oil. Heat to medium high heat and saute onions and garlic until tender. Add in coconut milk, tomato paste, KAME, red curry paste, and ginger. Bring to a simmer then reduce heat to low.
2.) Meanwhile, heat 1 tablespoon EV coconut oil in large cast iron skillet over medium-high heat until hot. Add chicken and cook until lightly browned. Mix cooked chicken in with coconut milk sauce and raisins. Add wine to caste iron skillet and scrape up browned chicken bits. Add mixture to pot with chicken.
3.) Continue simmering on low for 30-45 minutes or until sauce is thickened and chicken is very tender. Serve over fresh cooked kale. Add more raisins if you prefer and enjoy!