paleo panang curry

Sauce
1 1/2c coconut milk
1/2c chicken broth
1/4c apple juice
1T ginger Kombucha
1T cashew butter
1T-1 1/2T panang curry paste (I use Maesri Panang Curry Paste, which does have sugar in it but you can make your own.)
1t chicken better than boullion
1t minced garlic, or garlic paste
1″ garlic, microplaned

The Rest
4-5 chicken breasts, sliced into 1″ strips
1/2 yellow onion, chopped
1 red pepper, thinly sliced
1c peas
1c snow peas
1 – 2 T cashews, chopped for garnish
fresh cilantro, for garnish

Serve with cauliflower rice, low glycemic rice, spaghetti squash, sweet potato noodles, boiled potatoes, spiralized jicama or whatever floats your boat.

(You can make this in one pan, but two is faster and easier for me, so that’s how I did it.)

In a sauté pan, pour in coconut milk, broth, juice and curry paste. Bring to a mid-boil, and boil until liquids are reduced and thickened. Add in the rest of the sauce ingredients, let cook for a few minutes and adjust ingredients according to taste. (apple juice for sweetness, Kombucha for sour)

While sauce is thickening, cook chicken until almost cooked through, set aside when done. Repeat with remaining vegetables. When the sauce is done add all together, spoon over boat floater of choice, top with garnishes and serve.