If you ever ask me if I want to go out to eat, chances are I’ll suggest a Thai restaurant. I am a major Thai food addict. So far, it’s never done me wrong. 🙂 That said, I definitely do not have the budget to eat out at Thai restaurants as often as I would like so I have done a fair share of experimenting with different recipes at home. I have found most of them to be quite simple (though sometimes can be a little time consuming if you have to make a paste for them. But once you have the paste made, it should last for a few dishes.). I shared this Thai dish earlier this year and it was the BOMB. Seriously was so good and I really need to make it again.
This time, I did a Chicken Massaman Curry dish, from here. As always, I made it a little more Paleo friendly, but not everything is Paleo (like the peanut butter and I’m nut sure about fish sauce? You could always try almond butter too, but as I mentioned in my original post all about our switch to Paleo, we haven’t been huge fans of the peanut butter alternatives yet…) We changed out the brown sugar for coconut sugar, sometimes we omit the sweet potatoes (as you can see I did in the photo above), and we serve this over a bed of quinoa instead of rice. I didn’t have all of the ingredients it called for either, so I didn’t follow it exactly… This was what I put in my dish:
- olive oil (just enough to give a light coat to your pan)
- 3 tbsp of curry paste (see below)
- 3 chicken breasts
- 3 tbsp coconut sugar (see below)
- 3 tbsp fish sauce
- 1/3 cup of peanut butter
- 2 medium sized sweet potatoes
- 1 can coconut milk
- 1 cup cashews
- 3/4 cup raisins
I used this recipe. I didn’t have ginger, shrimp paste or lemongrass, so I omitted those. I didn’t have white pepper either, so I used black. Fish sauce can be purchased from any asian store (as I’m sure the other things can be too, I just didn’t go to the store and see. I already had the fish sauce in my fridge.).
We’ve started using coconut sugar more as other sugar replacements. We went to a health food convention a couple weekends ago which had some really incredible speakers and from one Paleo speaker, we learned about agave syrup really not being that great for you because of how processed it is and she suggested coconut sugar instead. If you’re local, I found it in the Salem Lifesource grocery store. This is what it looks like:
You can kind of see on the both sides of the coconut picture, that this sugar is a brown color, even though it’s called “blonde”. We used this sugar in replacement of the 3 tbsp of brown sugar that the original recipe called for.
Just dice and cook the chicken until it is mostly cooked through. Add in everything else to the pan and let simmer for about 20 minutes. Cook up quinoa to serve the curry dish over.
Every time Skyler see’s me making this now, he says, “ooh, Zeek! Mama’s making the YUMMY dinner!” 🙂 I always love having the left overs for lunch the next day. This girl could eat Thai food almost every day!