Though my photography has gotten better throughout this whole blogging adventure, there are unfortunately some dishes that are just not pretty no matter the lighting or the angle. This curry dish is one of those dishes. But, in my opinion, if you're a true thai/curry lover, you already know that it's not the prettiest dish...but you eat it anyways...because it's delicious.
So I call this a "shortcut" because I kind of cheated and used curry paste. You'll find a lot of paleo thai curry recipes online that include a laundry list of ingredients. To that, I say "mehhh." Sorry buttttt using store bought curry paste is just way simpler. HOWEVER there are some stipulations when purchasing curry paste. Rule of thumb, if you don't get it from an authentic Asian market or a health food store such as Whole Foods, it's probably full of chemicals and isn't truly "clean." So just make sure you read the ingredients list and make sure it doesn't have any ingredients you can't pronounce, sugar, etc...basically just be mindful of the paleo-approved ingredients!
- 1 tbsp coconut oil
- 1 lb chicken, cut into chunks
- 1/2 yellow onion, diced
- 2 cups butternut squash, cubed
- 4 tbsp curry paste (make sure it's clean!)
- 1 cup full fat coconut milk
- Salt and pepper to taste
- In a large skillet, heat coconut oil over medium/high heat. When simmering, add chicken and cook through. Remove chicken to a bowl or plate.
- Place onion and butternut squash in the same skillet. Cook on medium for about 15 minutes, or until the onions are translucent and the butternut squash is soft.
- Add chicken back to skillet and add curry paste. Let simmer for a few minutes, until the aroma of curry gloriously overtakes your kitchen.
- Add coconut milk to the skillet. Raise heat and bring the skillet to a brief boil, then reduce to a simmer and let sit for 15 minutes so the flavors all really meld together.
- SERVE! I eat this by itself, but it's also great over cauli rice!