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Thai Chicken Stew

Thai Chicken Stew

 

The Everything Weeknight Paleo CookbookAsian flavorings can provide so many minimal yet wonderful additions to rather ordinary foods. This vegetable-loaded thai chicken stew is spicy and tastes very rich.

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.

Other recipes from this book are Stuffed Grape Leaves and Paleo Chocolate Bars!

 

 

 

Thai Chicken Stew ~ The Everything Weeknight Paleo Cookbook

If soup is what you like, you may want to give my cookbook a try,
Ladle ~ paleo and gluten-free comfort soups!

ladle-front-cover

Ingredients

  • • 2 cloves garlic, minced
  • • 1 (1" piece) fresh ginger, peeled & minced
  • • 2 tablespoons avocado oil (or oil of choice)
  • • 2 carrots, shredded
  • • 1 cup canned unsweetened coconut cream (or coconut milk, if preferred)
  • • 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

  1. 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.
  2. Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
  3. Enjoy!

Ingredients

  • 2 cloves garlic, minced
  • 1 (1" piece) fresh ginger, peeled & minced
  • 2 tablespoons avocado oil (or oil of choice)
  • 2 carrots, shredded
  • 1 cup canned unsweetened coconut cream (or coconut milk, if preferred)
  • 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

  1. 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.
  2. Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
  3. Enjoy!