Thai Chicken Stew
Asian flavorings can provide so many minimal yet wonderful additions to rather ordinary foods. This vegetable-loaded thai chicken stew is spicy and tastes very rich.
This is from page 190 of the The Everything Weeknight Paleo Cookbook, edited by Michelle Fagone (Cavegirl Cuisine). Copyright ©2014 by F+W Media, Inc.
Other recipes from this book are Stuffed Grape Leaves and Paleo Chocolate Bars!
If soup is what you like, you may want to give my cookbook a try,
Ladle ~ paleo and gluten-free comfort soups!
Ingredients
Directions
- In a medium-size frying pan over medium-high heat, saute' the garlic and ginger in the almond oil for 1-2 minutes. Add the carrots, coconut cream, and chicken broth and simmer for 10 minutes. Add the cabbage, chicken, coconut aminos, and fish sauce.
- Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
- Enjoy!
Ingredients
Directions
- In a medium-size frying pan over medium-high heat, saute' the garlic and ginger in the almond oil for 1-2 minutes. Add the carrots, coconut cream, and chicken broth and simmer for 10 minutes. Add the cabbage, chicken, coconut aminos, and fish sauce.
- Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
- Enjoy!