I wish the picture was better - orange, green and purple were so vibrant!

Thai curry has become one of my go to Paleo meals. I can make it in just about twenty minutes and well, it’s Thai curry. Turns out one of my favorite pre-Paleo meals is perfectly Paleo!

Even better, I save this recipe for a night towards the end of the week to use any extra veggies that are at risk of not getting eaten before their time. As long as I have a variety of veggies and defrosted chicken, this meal is a sinch. The rest of the minimal ingredients are staples in my pantry.

I started with this recipe from Everyday Paleo and have tweaked it here and there to make it work for me.  One of the things I love about how I’ve tweaked it is that there are no measurements. As long as I can remember the ingredients, I’m good to go.

2 chicken breasts (I use the organic free range from TJs, about $7)

1 can coconut milk (currently I use Thai Kitchen because it is what is available to me, though I hope to find a thicker brand soon)

red or green curry paste (again, I use Thai Kitchen)

3 veggies (tonight I used carrots, broccoli and red cabbage)

chicken broth (I use one packet of the TJs chicken broth concentrate without bothering to dilute it in water first)

fish sauce

tamari sauce (organic and gluten-free ONLY!)

Dump the can of coconut milk in a sauce pan and add a few tablespoons of curry paste (tonight I used green, less spice but more flavor). I let this come to a boil then turn down to simmer. While it’s coming to a boil, I cut the chicken. (Uniform sizes! Something useful I’ve finally learned.) Throw the chicken in and chop your veggies. Start with the one you want to cook longest (carrots, for me), chop and toss in the mess. Repeat with the other two, keeping in mind how long you want each veggie to cook. Add chicken broth and a few shakes of both fish sauce and tamari. Let it come to strong simmer for a few minutes.