Thai Curry Recipe

Here's a great Thai curry recipe that I made the other day and everyone loved. It's fairly simple to make and it's Paleo friendly. The only challenge you may have with this recipe is finding the ingredients if you don't have an Asian market close to you. Leave the rice out and serve with butternut squash. You wouldn't believe how great they pair together!!

This recipe serves 6 to 8 and basically cooks itself.

Ingredients
3 packages of boneless skinless chicken thighs cut in about 1 inch cubes
2 red peppers cut in strips
2 small onions cut in strips
2 large cartons of mushrooms
2 tsp fresh ginger, grated
2 to 3 fresh lemon grass cut in about 3 inch sticks (4 dried lemon grass sticks)
About 4 to 5 fresh kaffir leaves
1/4 cup minced fresh Thai basil + 3 tbsp (if you can't find Thai basil use regular basil, just make sure it's fresh)
3 tbsp Red curry paste (take note, some curry paste have shrimp)
4 cans of coconut milk
3 to 4 tbsp coconut oil
Salt and pepper to taste

Directions
1. Heat oil over medium heat and brown chicken for about 10 to 15 minutes. Take it out and place in a large bowl.
2. Add mushrooms, onions and red peppers to the sauce pan and cook for about 10 minutes. Take them out and add to the bowl with the chicken.
3. Cook curry paste for about a minute and then add the coconut milk, lemon grass, 1/4 cup basil, ginger, kaffir leaves and stir.
4. Add chicken mixture and cook for 30 minutes or until chicken is fully cooked.

Sprinkle some fresh basil over curry and serve with butternut squash.