Thai Chicken Stew Recipe
This is from page 190 of the The Everything Weeknight Paleo Cookbook, edited by Michelle Fagone (Cavegirl Cuisine). Copyright ©2014 by F+W Media, Inc.
Ingredients
- 2 cloves garlic, minced
- 1 (1″ piece) fresh ginger, peeled & minced
- 2 tablespoons almond oil (or oil of choice)
- 2 carrots, shredded
- 1 cup canned unsweetened coconut cream
- 1 cup chicken broth
- 2 cups shredded Napa cabbage
- 4 boneless, skinless chicken breasts (about 5 ounces each), cut into bite-size pieces
- 1/4 cup coconut aminos
- 2 tablespoons Asian fish sauce
- 1 teaspoon Thai chili paste (red or green) or hot sauce
- 1 tablespoon sesame oil
- 1/2 cup chopped scallions (green parts only)
- 1/4 cup chopped cilantro
Directions
In a medium-size frying pan over medium-high heat, saute’ the garlic and ginger in the almond oil for 1-2 minutes. Add the carrots, coconut cream, and chicken broth and simmer for 10 minutes. Add the cabbage, chicken, coconut aminos, and fish sauce.
Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
Enjoy!