Thai Curried Saute with Ground Chicken
bell peppers / pineapple

Name: Thai Curried Saute with Ground Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Ground chicken; 1 Tbsp + 1 Tbsp Fish sauce; 1/4 tsp Stevia; 1 Onions, sliced; 3 cloves Garlic, minced; 1 Carrots, medium-sized, grated; 1 1/2 cups Pineapple, fresh or canned, chopped; 1 Bell pepper, green, sliced; 1 Bell pepper, red, sliced; 1 Tbsp Curry paste, yellow (sub green or red); 1/2 Tbsp Honey; 2/3 cup Coconut milk, light; 1 Tbsp + 1 Tbsp Cooking oil; 1/2 cup Cashews; 1/2 Limes, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We first featured this meal in October of 2013 and wanted to bring it back in a different version. This time the paleo version is more of a curry saute (instead of using cauliflower rice). We know it'll still be a hit though!
Smarts: Pineapple is sweet and tart and makes a great flavor contrast to savory.

Dependency

Steak with Aminos-Lime Butter

Ingredients

Metric

Servings:

Curried Saute with Ground Chicken & Pineapple:

Ground chicken - 1 lb
Fish sauce - 1 Tbsp + 1 Tbsp
Stevia - 1/4 tsp
Onions - 1 , sliced
Garlic - 3 cloves , minced
Carrots, medium-sized - 1 , grated
Pineapple, fresh or canned - 1 1/2 cups , chopped
Bell pepper, green - 1 , sliced
Bell pepper, red - 1 , sliced
Curry paste, yellow (sub green or red) - 1 Tbsp
Honey - 1/2 Tbsp
Coconut milk, light - 2/3 cup
Cooking oil - 1 Tbsp + 1 Tbsp
Cashews - 1/2 cup
Limes - 1/2 , juice of

Prep

Ground chicken - Season with first part of fish sauce, Stevia, and some salt and pepper. Fold to mix. (Can be done up to 1 day ahead)
Onions / Garlic / Carrots / Pineapple / Bell Peppers - Prep as directed. Use a box grater to grate carrots (for larger batches, use a food processor). (Can be done up to 3 days ahead)
Sauce - Whisk together curry paste, second part of fish sauce, honey, and coconut milk. (Can be done up to 3 days ahead)

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Make

Heat a wok over medium-high heat. Add first part of cooking oil and then ground chicken to heated oil. Pour in half the sauce, and break up meat with a wooden spoon. Cook for 5 to 7 minutes until meat is cooked through. Remove from wok and set aside.
Return wok to heat and add second part of cooking oil to wok. Add in onions to heated oil and saute until softened, ~3 minutes. Next add in garlic and carrots. Stir-fry for 3 to 5 minutes.
Fold in peppers and stir-fry for another 3 to 5 minutes, until veggies are tender but still crunchy. Next add in pineapple, remainder of sauce, chicken, and cashews. Toss everything together and finish with lime juice. Season to taste with salt and pepper or fish sauce. Enjoy your curried saute hot!

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