Tag Archives: curry

Coconut Chicken Curry (Instant Pot or Slow Cooker)

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Ughhh, is everyone feeling off today because of Daylight Savings? Why does that exist? I had such a hard time waking up this morning and now I feel a bit disoriented. At least the sun won’t set until after dinner, which is always a good thing for a food blogger like me. Natural light > artificial light when it comes to food photography.

Enough complaining, Jean. It’s time to share a fan-freakin-tastic recipe: coconut chicken curry! There was a time when I wouldn’t even want to attempt Indian cooking because it just seemed complicated and difficult in my head. Maybe it was all the spices they use, but I was just a tad intimidated. It wasn’t until recently that I started regularly cooking curry at home, and I have become obsessed.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Maybe it’s just me, but there’s a huge sense of accomplishment and satisfaction when I’m able to recreate my favorite dish from a restaurant at home. And with a slow cooker or Instant Pot, it’s EXTRA easy, and this coconut chicken curry came together with minimal effort.

I made a giant batch and I’ve been eating the leftover for lunch for the past 3 days and I’m still not sick of it. C isn’t a huge fan of Indian food, but even he said that the flavors were spot on. So ya gotta try it out!

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

If you are on a sugar detox, feel free to just eat the curry alone or eat it with cauliflower rice. I love regular ol’ white rice and I feel really great on it so I will always choose that. Whatever you do, I hope you enjoy this coconut chicken curry as much as I did! I know I’ll be making curry at home way more often now that I know how easy it is.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Coconut Chicken Curry (Instant Pot or Slow Cooker)
 
Ingredients
  • 1 can full-fat coconut milk
  • ¾ cup bone broth or chicken broth
  • 5 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 large onion, diced
  • 2 red bell peppers, thinly sliced
  • 3 carrots, chopped
  • 1½ cup chopped green beans
  • 2 garlic cloves, minced
  • ½ inch fresh ginger, minced
  • 1½ lb chicken breast of thighs
  • Juice from ½ lime
  • Optional: Chopped basil
Instructions
  1. Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
  2. Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.
  1. Close the lid and set it to "Poultry" for 10 minutes.
  2. Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.
  3. Take out the chicken and shred it. Add it back in the pot and mix it in.
  4. Top with lime juice and basil, and serve with white rice or cauliflower rice.
Slow Cooker
  1. Cook on high for 4 hours.
  2. Take out the chicken and shred it. Add it back in the pot and mix it in.
  3. Top with lime juice and basil, and serve with white rice or cauliflower rice.

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Curry Chicken Skewers

Paleo Curry Chicken Skewers-1

Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!

I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!

Paleo Curry Chicken SkewersThese curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!

Paleo Curry Chicken SkewersPaleo Curry Chicken Skewers

Curry Chicken Skewers
 
Prep time
Cook time
Total time
 
Serves: 4-5 servings
Ingredients
  • 1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
  • 2 tbsp water
  • 2 tbsp avocado oil
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 1 tbsp green curry paste
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • Chopped green onions, for garnish
Special equipment
  • 5 metal or bamboo skewers
Instructions
  1. In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
  2. Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
  3. Marinate in the refrigerator for 1-3 hours.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Thread chicken pieces onto the skewers,
  7. Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
  8. Rest for 5 minutes before serving.
Notes
If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

paleo-curry-chicken-skewers

Thai Green Curry Lamb Loin Chops

curry lamb

I feel like I’m finally back to my normal self after my trip to NYC. I know it was almost a week ago, but as someone recovering from stress, digestive, and hypothyroid issues, my body takes a hard hit when I travel with little rest, especially to a different time zone. I’m finally feeling good after sleeping a lot, eating home cooked meals, and giving my body the time and space to rest.

Speaking of home cooked meals, you NEED to make this lamb recipe! I saw these lamb loin chops at the Costco the other day and they looked so good, with awesome marbling. It’s my first time cooking lamb loin chops and I’m so pleased to report that they turned out sooooo delicious.

curry lamb

curry lamb

curry lamb

By the way, if you can’t find high quality, grass fed meat at the grocery store, lamb is your safest choice. Because there’s less demand, lamb business is far less industrialized than that of beef or chicken, and they are less likely to experience the confined factory farm conditions other animals do. This is why if lamb is a choice on a menu at a restaurant and it’s not clear where they source their meat, I tend to choose a lamb dish.

curry lamb

Anyway, back to the dish! Did I mention that you should make this? There’s something amazing about the combination of spicy curry and the gaminess of the lamb. The flavors meld together so well and this dish tastes like what you would get at a restaurant. These lamb loin chops are so tender and juicy and I love that it only takes 10 minutes in the oven. Enjoy with a side of veggies and rice or cauliflower rice!

curry lamb

curry lamb

curry lamb

Thai Green Curry Lamb Loin Chops
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tablespoons Thai green curry paste
  • 2 cloves garlic
  • 1-inch piece ginger root
  • ⅓ cup packed fresh basil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp fish sauce
  • Eight 1-inch thick lamb loin chops (about 2 lbs)
  • 1 tbsp coconut oil
Instructions
  1. Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
  2. Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
  3. Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
  4. Let marinate at room temperature for 30-60 minutes.
  5. Preheat the oven to 400 degrees F.
  6. Heat coconut oil in a large ovenproof skillet over medium high heat.
  7. Add the lamb and cook until browned, 2 minutes on each side.
  8. Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
  9. Take out of the oven and let the lamb rest for 5 minutes before serving.

Paleo Whole30 Thai Green Curry Lamb Loin Chops