Thai food cooked is typically cooked quickly at VERY high temps. This is hard to achieve in a home kitchen, but don’t be afraid of cooking Thai food at high temps.
Do your mise en place and have everything ready to go into your pan before you cook. This helps with speed and maintaining high heat.
- 1 tbsp coconut oil
- 1/2 onion,chopped
- 1 1/2 tbsp green curry paste
- 1 jalapeño, chopped
- 1 lime cut into 8 wedges
- 2 cloves garlic, minced
- 6 cups chicken bone broth such as Pacific Foods
- 1 15-ounce can coconut milk, full fat
- 1 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tbsp fish sauce (use Red Boat for paleo)
- 1/2 cup chopped cilantro
- 1 red pepper, thinly sliced
- 2 medium zucchini, spiralized
In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
Use a large pan to heat the coconut oil over medium until it’s melted. Add sauté and onions and stir for 5 minutes
stir the sauté , garlic, curry paste and jalapeño until fragrant for about 1 minute then add the coconut milk and chicken, mix all the ingredients together, start boiling while reducing the heat to meduim, add fish sauce, chicken and red pepper, Let it all cool down just below the boiling point until the chicken is done, mix everything for 5 in cilantro.
Use the zoodles and divide it into 7 soup bowls and add the soup on it, Don’t forget to add the soup while it’s hot to help soften the zoodles, Keep what you’re not eating in containers and keep them covered.