Easy Thai Coconut Chicken - The Frugal Paleo Cookbook Review and Giveaway

Ciarra Hannah of Popular Paleo has stepped up and filled a void in the paleo world with her new book The Frugal Paleo Cookbook. The Frugal Paleo Cookbook is a great tool, it takes a place in the market that wasn’t there before: making paleo easy and affordable, even the book is affordable! The number one excuse I hear from people considering Paleo is “…but its so expensive”, this is so far from the truth! I mean, it can be true if you only shop at Whole Paycheck…but with some planning and expert help it can be done. Ciarra shows you how to successfully implement a paleo diet and not break the bank in the process. Her recipes are very simple are easy to use and follow. I think this will be a great addition to any paleo library. I met Ciarra at PaleoFX 2014 and was immediately struck by her energy. Her website Popular Paleo is amazing full of FREE recipes. Ciarra is a great example, she stays in shape through Crossfit and is pretty much a super Paleo mom.

Highlights of The Frugal Paleo Cookbook:

100 delicious recipes for the whole family

keys to budgeting

tips for making items ahead of time

5-ingredients-or-less seasoning blends

other money-saving pointers.

…and so much more

To celebrate the release of The Frugal Paleo Cookbook, I’d like to share a awesome recipe straight out of the book. This Easy Thai Coconut Chicken is not only easy but delicious too! Also, I am hosting a giveaway of The Frugal Paleo Cookbook, one lucky reader will win a copy…scroll down to the rafflecopter widget to enter now!

Easy Thai Coconut Chicken from The Frugal Paleo Cookbook

This recipe transforms basic chicken and vegetables into something exotic and fantastic thanks to a couple dynamic, yet accessible, ingredients: coconut milk and green curry paste. These ingredients can be found in any normal grocery store; no additional stops at exclusive health stores required.

Serves 4

Ingredients:
1 pound (454 g) chicken breasts (boneless, skinless)
2 cloves garlic, minced
1 cup onion, diced
1/2 cup (40 g) sliced white mushrooms
1/2 cup (75 g) carrots, sliced into coins
1 cup (150 g) zucchini, sliced into half-moon shapes
1 (13.6oz/403 mL) can full fat organic coconut milk
3 tsp (45 mL) green curry paste
1/2 tsp, plus a pinch kosher salt
1 tbsp (45 g) red chili pepper slices
1 tbsp (45 g) coconut oil

Optional: Prawns can be substituted for chicken for a seafood option or double the recipe and use both chicken and prawns to feed a crowd!

Prep:
In a small bowl combine the canned coconut milk with the green curry paste. Set aside.

Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan.

Meanwhile, cut the chicken breasts into 2-inch (5-cm) cubes and season one side with a sprinkling of kosher salt.

When the coconut oil is hot, drop the cubed chicken into the pan. This is one time when you don’t want to stir the meat while it cooks. Let the chicken sear, undisturbed, for about 5 minutes before flipping or turning the cubes to a second side to sear for about 3 minutes.

Reduce the heat to medium, then add the carrots, onion and garlic to the chicken. Cook and stir for about 4 minutes. Add the zucchini, mushrooms, chile pepper slices and the remaining 1/2 teaspoon salt.

Continue to cook and stir for another 5 minutes. If at any point the pan is getting too dark with what looks like burnt bits on the bottom, use about a 1/4 cup (60 mL) of water to deglaze the pan. Deglazing means that liquid is used to loosen the browned bits stuck to the bottom of a hot pan during the cooking process. The liquid “lifts” them up and incorporates the browned bits as added flavor to the dish. If you need to do it while you prepare this portion of the recipe, do it. If the browned bits are not overwhelming the pan, don’t worry about it.

When the zucchini and mushrooms are golden brown, pour in the coconut milk mixture. Simmer for 8 to 10 minutes at this temperature to reduce the coconut milk slightly and concentrate the flavors.

I recommend serving this dish over cauliflower rice (which can be found on page 169 of the book) or eating it as a chunky soup, garnished with fresh basil—regular, sweet or Thai basil is fine.

For a pescatarian variation, 1 pound of prawns (about 31 to 40 per pound [1 kg] size is ideal) can be substituted. Select wild prawns that have been shelled and deveined, for added convenience. Cook the vegetables as directed, then add the prawns to the pan at the same time as the coconut milk mixture. The prawns will cook as the coconut milk simmers and thickens.