Turmeric Thai Curry

GF, DF, AIP, Whole30, Candida approved, Paleo

Wowza, this is one of the best dishes I've ever made, and TBH tasted. There are many alterations you could make to the dish to make it spicy or even add in grains if you tolerate them well.


Here's the recipe:


The Curry:

  • 1 lb chicken (thighs are the best)

  • 1 cup bone broth

  • 1 Tbls ground turmeric

  • 2 Tbls minced ginger

  • 1 tsp ground ginger

  • 3 garlic cloves

  • 1 shallot

  • 1 tsp salt

  • 1 Tbls sesame OR avocado oil

  • 2 Tbls coconut aminos

  • 1 small butternut squash

  • 1 box or can of coconut milk (aroy-d is my favorite)

On the stove top:

  • 1 Tbls avocado oil

  • 1 package of frozen riced cauliflower

  • 2 heads broccoli

  • 1 tsp ground ginger

  • pinch of salt

  • 1/2 tsp ground garlic

Garnish:

  • 1/2 lime

  • 1/2 avocado

Directions:

  • In your instant pot put in the chicken, bone broth, turmeric, both gingers, garlic, shallot, salt, oil, aminos, butternut squash. set for 18 minutes on manual. Once its cooked, manually release the pressure. take out the chicken and shred, and with a manual potato masher mash everything else in instant pot. Add in the coconut milk and shredded chicken.

  • On your stove top add the avocado oil, riced cauliflower, chopped broccoli, ginger, salt, and garlic. Add into the curry.

  • With a spiralizer, spiralize the zucchini's (keep raw).

  • In a bowl, scoop in the curry and add in the spiralized zucchini, squeeze 1/2 lime on top, scoop out 1/2 an avocado, and serve!

Enjoy!


xo,

Amelia

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