Paleo Massaman Chicken Curry

Will definitely be making this again. I love curry chicken dishes, and this is by far the best homemade paleo version I have come across. I omitted the fish sauce in this recipe because I do not have Red Boat fish sauce. If I come across more recipes that call for fish sauce though I will invest in a bottle. I also omitted the sweet potatoes, as you can tell from the picture, but if you try this with them please let me know how it is!

Paleo Massaman Chicken Curry
Ingredients:

• 2 lbs Chicken
• 1, 4 oz can massaman curry paste (I used Thai Kitchen Red Curry Paste, which I have seen at most grocery stores)
• 1 can coconut milk (I do not shake the can so I can just use the thick part of the coconut milk, then I'll slowly add more of the liquid part if needed)
• 1 tsp fish sauce (I omitted, but Red Boat fish sauce is paleo friendly, just hard to find and expensive; Fun fact though: it is directly bottled on Phu Quoc Island, Vietnam, a really awesome island to visit!)
• 2 medium sweet potatoes, cubed (I omitted)
• 1 yellow onion, chopped
• ⅓ cup cashews, ground
• 1 Tbsp coconut oil 
• Thai basil (or regular basil) leaves

Instructions:

1. Melt the coconut oil over medium heat and add curry paste and ⅓ can of coconut milk and saute for about two minutes.
2. Add your onion, chicken, sweet potatoes and another ⅓ of coconut milk then simmer until the chicken is cooked through, the onions are translucent and the sweet potatoes are soft, about 10 to 15 minutes (You can also bake your sweet potato cubes before hand to cut down on time).
3. Stir in the ground cashews, fish sauce, basil leaves and the last ⅓ of coconut milk.
4. Simmer for a few minutes and then serve over cauliflower rice, sauted kale or just eat it!

Original recipe found here