Paleo Thai Chicken Curry

by Foodie Gone Paleo


2 Chicken breasts, cooked and shredded

1/2 White onion

1 Red bell pepper, 3/4 diced for curry, 1/4 small dice for garnish

8 oz Baby bella mushrooms, quartered

1 head Baby bok choi, chopped

1 can Coconut milk

1/2 cup Chicken stock

3 Cloves garlic, minced

1/2 inch fresh Ginger, grated

2 rounded Tbls Green Curry paste

1/2 tsp Crushed red pepper flakes (or less to taste)

1/4 cup Thai basil leaves, chopped

Salt & Pepper


Note: I used the whole breast of a rotisserie chicken I bought at Whole Foods.  You can cook the chicken breasts any way you want.  In a skillet or on an indoor grill pan for 6-8 minutes per side, in a 350 oven for 20-30 minutes, then shred.  

In a medium sauce pot, melt a dab of coconut oil over medium heat, add onion and bell pepper, saute for 5 minutes.  Add mushrooms, season with salt and pepper and saute for another 5 minutes.  Add garlic and ginger, saute for 1 minute more.  Add coconut milk, chicken stock, curry paste and crushed red pepper, bring to a simmer (not a boil) for 10 minutes.  Add bok choi and chicken, simmer until chicken is warmed through.  Turn off heat and stir in basil.  Scoop into a bowl and enjoy!