Paleo Pa Nang Curry with Coconut Milk Chicken

Indulge in the rich flavors of this Paleo-friendly Pa Nang Curry with tender coconut milk chicken and colorful bell peppers. This dish is both creamy and spicy, making it a satisfying and wholesome Paleo meal option.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can 13
• 5 oz full-fat coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste Paleo-friendly
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon fish sauce Paleo-friendly
• 1 teaspoon coconut aminos
• 1 teaspoon honey optional, for sweetness
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Heat the coconut oil in a big skillet over medium-high heat

Add the grated ginger and minced garlic, and saut for approximately one minute, or until fragrant

Stir-fry the red curry paste for an additional one to two minutes, or until it is thoroughly mixed with the aromatics

When the chicken pieces begin to brown on all sides, add them to the skillet and cook

Add the fish sauce, coconut aminos, coconut milk, and honey if using

In order to blend all the components, stir

When the vegetables are soft and the chicken is cooked through, add the onion and bell pepper slices to the skillet and cook for an additional five to seven minutes

To taste, add salt and pepper for seasoning

Garnish with fresh cilantro leaves and serve hot

Savor your Coconut Milk Chicken with Paleo Pa Nang Curry!