Paleo Massaman Chicken Curry

I have posted this recipe already, but decided to re-post it anyways since I made it with sweet potatoes this time (as the recipe calls for). I absolutely loved this recipe the first time and adding the sweet potatoes just made it even better! If you are visually turned off by this very orange meal, check out my first post where I paired the chicken with cauliflower rice...it looks way better. I actually meant to make some cauliflower rice again this time, but just ran out of time. Anyways, I opted for baking the sweet potatoes separately and adding them back in at the end since I aim for 6-7 oz of sweet potato in each meal. This one is worth trying!

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 mlk
• 1 tsp fish sauce (I used Red Boat fish sauce, which I found at Whole Foods)
• 5-6 medium sweet potatoes, cubed
• 1 yellow onion, chopped
• ⅓ cup cashews, ground
• 1 Tbsp coconut oil (or other cooking fat)
• Thai basil (or regular basil) leaves

Directions:

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, which is what I did because I cook so many sweet potatoes).
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!

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Original recipe found here