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Thai Red Curry Chicken (Paleo, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free)

What is it about the fall that makes me wanna eat all the curry bowls ??  They’re just so aromatic and warming and cozy. I’m just gonna say it – comfort food, right? This time of year, I want all the ‘stick to your ribs’ dishes. 
 
As we approach fall/winter, we naturally start to crave heavier foods like stews, pureed soups and hearty bowls. We eat less light, raw and cold dishes because our body craves warmth. It’s called, ‘eating with the seasons’ and it’s exactly what we’re meant to do. 
 
Of course, there’s more to it than that. Eating with the seasons often means eating what is in season and that usually means eating what is local to you. That has many benefits. It benefits the environment because your food isn’t traveling as far to get to you. It requires less resources and transportation. It benefits you because the food you’re eating is more nutritious. It wasn’t picked prematurely and sitting on a transport truck for days losing vital nutrients. It also supports your local economy. 
 
A small example of this, here in Canada, would be that right now apples and squash are back in season and berries are not. For us, we meal plan around what’s in season. That includes plenty of butternut squash dishes and snacking on local apples. I’m not buying fresh berries this time of year, instead, I choose frozen berries – they’re more cost effective and more nutritious than the fresh. Do you eat with the seasons? Share with us in the comments below! 
 
Fun fact about me, I was in my mid twenties when I first tried curry!! Fast forward to today and it’s a staple in our home. I had a very limited palate back then. I was really resistant to trying new foods which is crazy because the first bite of curry I had, I was hooked! Now, I’m a total foodie. I love trying new dishes. Curry is one of those things that people either love or hate. Are you a curry lover as well? 
 
This dish is delicious served over cauliflower rice. You can check out this recipe here for Cauliflower Fried Rice, or simply just sauté the cauliflower rice in some coconut oil for this dish. I suggest you make extra to have on hand for other dishes. Nothing beats making one dish but prepping for 2 or 3 meals at the same time.

The other night, I was craving a curry chicken dish and found it really difficult to find one free of grains and legumes (right now, I’m really thriving on a paleo-friendly diet). So I decided to create my own! This recipe is paleo-friendly, gluten-free, grain-free, dairy-free and soy-free – without compromising on BIG, BOLD flavours. And it’s really easy to make, in fact, it’s a one pan meal and who doesn’t love that? 
 
ENJOY and Happy Cooking 🙂
Thai Red Curry Chicken
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound organic chicken breasts, sliced
  2. 1.5 Tbsp coconut oil
  3. 1 onion, diced
  4. 2 tsp ginger, grated
  5. 4 cloves garlic, minced
  6. 2 Tbsp red curry paste (I used Thai Kitchen brand)
  7. 1 red bell pepper, diced
  8. 1 orange bell pepper, diced
  9. 1 can full-fat coconut milk
  10. 1 Tbsp arrowroot starch
  11. 2 Tbsp tamari sauce
  12. 1 Tbsp fresh lime juice
  13. 1/2 Tbsp maple syrup
  14. sea salt & fresh black pepper
  15. 1 cauliflower, processed into rice
  16. hot sauce to taste
  17. handful basil leaves, torn
  18. fresh chopped cilantro & sliced thai chilli for garnish
Instructions
  1. Sear chicken over medium heat in coconut oil. Remove & set aside once done.
  2. In the same pan, sauté onions, ginger, garlic and curry paste for about 5 minutes.
  3. Add peppers and sauté for another 5 minutes.
  4. Add 1/2 the coconut milk to the pan.
  5. Mix the remainder of the coconut milk with arrowroot starch. Add it to the pan with tamari, lime juice, maple syrup and a pinch or two of sea salt and pepper.
  6. Bring everything to a boil, then reduce to a simmer until mixture thickens and vegetables are cooked.
  7. In the meantime, cut cauliflower into florets, add to food processor and pulse until it looks like rice. {you can either serve the curry over raw cauliflower rice or gently sauté it in a pan with a touch of coconut oil}.
  8. Taste curry carefully for seasoning and adjust accordingly.
  9. Serve curry over cauliflower rice with hot sauce, torn basil leaves and garnish with cilantro and thai chilli.
Notes
  1. *Omit peppers if avoiding nightshades and swap for chopped carrots
Holistic Wellness https://holisticwellness.ca/
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Cauliflower Fried Rice

Don’t you ever have those times when you just want to dive into a huge bowl of carbs?

You know, a bowl of pasta or just eat 3 extra servings of rice and not give a damn! Well, this cauliflower fried rice feels like you’re diving into a huge bowl of carbs, minus the guilt!

This is the perfect veggie filled dish – EVER!

I’m a little obsessed with this recipe for a few reasons:
1. It’s incredibly easy to make
2. I feel like I’m actually eating Chinese fried rice
3. It’s loaded with veggies 
4. You can eat a lot of it (because it’s veggies) and feel amazing!

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I’ve been getting my Organics Live delivery box every week, which is amaze balls by the way! Every week I get organic produce delivered straight to my door and often times, there’s cauliflower. I’ve been trying to come up with creative ways to use it, cause let’s face it, steamed cauliflower is freakin’ boring! 

You can click here to get your own Organics Live delivery every week (if you are in the local GTA area). Trust me, it’s worth it!

I made cauliflower tater tots the other night (will share the recipe soon) and this amazing fried rice. Oh! and my Creamy Cauliflower Soup is a serious favourite. Click here for that recipe. 

It’s safe to say that I am becoming a cauliflower master! And it’s becoming a veggie that I adore more and more, which is a good thing since Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It also contains biotin, which helps to strengthen hair (and been known to help with hair growth!). 

Cauliflower is also an incredible detoxification veggie. Certain compounds found in cauliflower, such as sulforaphane, glucobrassicin, glucoraphanin, and gluconasturtiian, are very useful for helping the body to detox due to how they support liver function.

And as a HUGE bonus, if you support the health of your liver, you in turn support the health of your skin, keeping the wrinkles at bay and that youthful radiant glow. 

So let’s get to this delicious, nutrient dense, detox friendly, skin loving recipe. 

Enjoy!

Cauliflower Fried Rice
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large head cauliflower
  2. 2 large eggs, beaten
  3. 1 tablespoon minced ginger
  4. 3 cloves garlic, minced
  5. 2 medium carrots, diced
  6. 1/2 cup peas, fresh or frozen
  7. Half a onion, chopped
  8. 4 green onions, thinly sliced
  9. 1/4 cup cashews, optional
  10. 3 tablespoons coconut aminos/marinade (or tamari)
  11. 1 tsp chilli flakes
  12. Sea salt and pepper
  13. Coconut oil, for sautéing
Instructions
  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
  2. Heat a large skillet over medium heat and drizzle in coconut oil. Add onion and carrots and saute until tender, about 2 minutes. Add in ginger and garlic and stir together.
  3. Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  4. Stir in cauliflower "rice" and peas and mix everything together well. Add in coconut aminos. Cook for 6 to 8 minutes, until cauliflower is soft and tender. Add in chilli flakes, sea salt and pepper.
  5. Top with green onions and cashews and serve and enjoy!
Holistic Wellness https://holisticwellness.ca/
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