Thai food is often enjoyed at a restaurant or as take-out because many consider it challenging to make at home. Unfortunately, however, it can be difficult to find Thai restaurants that serve paleo (gluten and dairy-free) dishes.

This recipe is paleo, gluten-free, dairy-free, low-histamine and a lower carb version of a popular Thai meal. Made with riced cauliflower, this is one of my new favorites – Thai Coconut Chicken.

It’s also easier to make than you might think – so instead of take-out, try this recipe…you won’t be disappointed.

INGREDIENTS

  • 2 cups cooked cauliflower rice (organic)
  • 1 sweet potato or yam, peeled and cubed
  • 1 Tbsp extra virgin olive oil
  • ½ yellow onion, sliced (oranic)
  • 1 organic red pepper, sliced and deseeded
  • 1 lb organic boneless, skinless chicken breast, cubed (pasture-raised)
  • 1 13.5oz coconut cream
  • 1 tsp turmeric powder
  • ¼ tsp ginger
  • 1 tsp paprika
  • ½ tsp pink or sea salt
  • 1 Tbsp fish sauce
  • 1 tsp coconut aminos
  • Fresh cilantro, for garnish

 

INSTRUCTIONS

Preheat oven to 375F. Line a small baking sheet and add cubed sweet potato. Toss in oil and sprinkle with salt. Bake for about 10-12 minutes or until soft and starting to golden. Remove from oven and set aside.

In a large skillet, heat oil then add onion and red pepper. Cook until softened. Add chicken and brown on all sides. In a small saucepan, add coconut cream, turmeric, ginger, paprika and salt.

Bring to a simmer then stir in fish sauce and coconut aminos. Adjust seasonings as necessary. Add in sweet potato to your skillet with chicken. Stir in sauce and coat all chicken pieces and vegetables.

Serve warm on top of brown rice or cauliflower rice (if paleo only). Top with cilantro garnish.