Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.

Chicken Satay

Chicken Satay is one of the easiest meat on a stick recipes and is a crowd pleaser.  Perfect for parties and entertaining or a week night treat, this delicious recipe will soon become your favorite way to make chicken.

Ingredients:
1.5 pounds of fresh chicken tenders
1 can whole fat coconut milk
1 tablespoon Thai Spice
1 tablespoon Curry Spice
1 teaspoon KAME fish sauce
1 tablespoon garlic powder
1 tablespoon Thai Red Curry Paste
Bamboo skewers

Method:
1.) Place chicken in large glass dish. Season with Thai spice, Curry spice, KAME, garlic powder and red curry paste. Rub seasoning into chicken.
2.) Add whole can of coconut milk to chicken and coat. Place lid on dish or cover with foil. Place in refrigerator for at least 3 hours or overnight.
3.) Take chicken out of refrigerator. Pre heat broiler. If desired, skewer chicken tenders on bamboo sticks. Place chicken on broiler safe pan or cast iron griddle. Broil for 6 minutes then flip chicken. Broil 6 more minutes then flip chicken. Continue cooking for 2 more minutes or until chicken in lightly brown and cooked through. 
*Tip: Be careful not to burn chicken. Cook without skewers to prevent burning and thread chicken on skewers after cooked.

*Serve with a spiced cucumber onion salad and fried okra. (Recipe to come).

Thai Chicken Salad Over Spring Greens with Balsamic Vinaigrette

As the days get longer and the weather gets warmer, you might just find yourself craving a cold savory refreshing dish that doesn't take much time in a hot kitchen.  Chicken salad is great for the warm weather seasons and is also perfect for entertaining.  Thai spices, fruit, and fresh Paleo mayo pull this salad together to create a flavor combination that is sure to surprise.  Serve over spring greens and drizzle with balsamic vinaigrette to add some zest to this great salad.

Thai Chicken Salad

Ingredients:
4 lbs of fresh free range all natural chicken breast
4-5 cloves fresh garlic (peeled and whole)
2-3 stalks of celery diced
2 cups Paleo Mayo (*see tuna salad recipe)
1 cup fresh grapes halved
All natural Thai Spice (paprika, coriander, garlic, onion, cilantro, basil, red pepper, cinnamon, nutmeg, lemon oil, lime zest)
2 bags of organic spring baby green salad mix

Method:
1.) Place chicken and garlic in large pot and bring to boil.  Shimmer for 15 minutes or until chicken is cooked.  Be careful not to over cook chicken.
2.) Remove cooked chicken and garlic cloves to cutting board to cool. Once cooled, dice chicken and place in large bowl.  Finely chop cooked garlic and place in bowl with chicken.
3.) Season chicken with Thai spice, stirring and coating all of chicken. (5-7 tablespoons or to taste).  Add sea salt and fresh black pepper to taste.
4.) Mix in celery and grapes.  Fold in Paleo mayo until all of chicken is coated.  Cover and refrigerate until ready to use.
5.) Serve chicken salad over fresh baby green salad and drizzle with balsamic vinaigrette.  Coconut oil fried sweet potatoes go great on the side!

Balsamic Vinaigrette

Ingredients:
4 tablespoons of EVOO or Extra Light EVOO
1 tablespoon of organic Balsamic Vinegar
1 teaspoon of raw organic honey
Garlic powder, sea salt, black pepper

Method:
1.) Place EVOO in small bowl.  Whisk in balsamic vinegar.
2.) Whisk in honey and dash of garlic powder, sea salt, black pepper.
3.) *Oil and vinegar will separate.  Whisk right before serving over chicken salad.

Thai Spiced Cod with Coconut and Ginger Shiitake Asparagus

Fresh ocean Cod is a great fish that can be fixed in so many ways.  Cod is a tender, flaky white fish that has a mild sweet taste.  It takes on the flavors of the ingredients paired with it and is delicious in Asian and Thai cooking.  Complete with toasted coconut and ginger shittake asparagus, this is the dish to make everyone a fan of fish!


Thai Chili Spiced Cod
Ingredients:
1 lb fresh ocean cod
1/4 teaspoon fish sauce (KAME)
2 teaspoons wheat free Tamri or Coconut Aminos
1/2 fresh lime juiced
1 clove fresh garlic minced
1/2 tablespoon fresh ginger grated
1 teaspoon garlic Sriracha sauce
1/2 tablespoon raw honey
1/4 cup organic raw coconut flakes


Method:
1.) Season cod with fish sauce, tamri, lime juice, garlic, ginger, and Sriracha.
2.) Heat 1 tablespoon EV coconut oil in cast iron skillet over med-high heat.  Once hot, add cod and reduce heat to medium.
3.) Cook cod for 2 minutes then flip.  Cook 2 more minutes.  Remove from heat. 
4.) Sprinkle coconut flakes on top of cod and place in broiler.  Broil for 2 more minutes or until fish is white and flaky.  Be careful not to burn coconut (rotate skillet if needed),
5.) Serve with drizzled honey over cod and additional Sriracha to taste.


Ginger Shiitake Asparagus
Ingredients:
1 pound fresh asparaus
1/4 fresh shiitake mushrooms sliced
1/2 tablespoon fresh grated ginger
2 clove fresh garlic minced
Wheat free Tamari or Coconut Aminos


Method:
1.) Rinse asparagus and cut off bottom 3 inches or tough stalk.
2.) Season asparagus with ginger, garlic and a drizzle of Tamari.
3.) Place asparagus in cast iron skillet and toss with melted coconut oil, shiitake mushrooms and sea salt to taste.
4.) Place skillet in broiler for 4 minutes.  Toss asparagus and turn skillet.  Broil 4 more minutes.  Toss asparagus again and check for desired tenderness.  If needed, broil 2 more minutes.

Thai Spicy Shrimp Coconut Soup

Incorporating Thai flavors such as red and green chili, lemongrass, ginger, coconut milk and fish sauce is a great way to spice up and add excitement to Paleo meals. Coconut milk is a staple of Thai cooking. When used as a soup base, it creates an amazing creamy and full flavored backdrop to reveal the delicate flavors of Thai cuisine. If you’re looking for an exotic change of taste to your everyday Paleo meals, then try out Thai spicy shrimp coconut soup!

Ingredients:
1 pound of wild caught medium-sized shrimp (shells, tails and veins removed) No FARMED SHRIMP

2 leeks finely sliced

2 cloves of garlic finely diced

1 cup fresh cut broccoli florets

½-1 cup fresh Shiitake mushrooms sliced
3 baby bok choy bundles chopped (or 1 medium bok choy)
2 lemon grass stalks
1 can full fat coconut milk
¼ cup dry white wine
½ tablespoon of natural Thai Red Curry Paste
1 tablespoon fresh grated ginger
2-3 drops of fish sauce (all natural Kame brand)
1 ½ cups of all natural low sodium gluten free chicken stock
Red pepper flakes to taste

Method:

1.) Prepare the lemongrass by peeling the dry outer skin off.  Then cut off the end of the lemongrass stalk.  Cut the stalks into 2-in pieces and bruise the lemongrass by bending it.
2.) Add garlic, leeks, and Shiitake’s to large pot with 1 tablespoon of EV coconut oil.  Cook over medium heat for 8 minutes or until softened.  Add broccoli and bok choy and cook for 5 more minutes.
3.) Stir in coconut milk, chicken stock, wine, lemongrass, curry paste, ginger and fish sauce.  Simmer for 5 minutes.
4.) Add in shrimp and red pepper flakes to taste.  Simmer for 4-6 minutes, or until the shrimp are no longer gray.
5.) Remove from heat and add fresh ground pepper and additional fresh grated ginger to taste.  Remove lemon grass stalks.