Ever since I was a student, I’ve always appreciated recipes like a big pot of curry stew, that can be easily heated up and devoured whenever my stomach makes a gurgling sound.

Years later, married to a man-child who eats basically non-stop well into his mid-30’s, and also a proud mom for two chichis, I still appreciate the beauty of stew – anything that can be done easily and relieve me from worry free for the next few days.

If you are single, a family of two, or three, or four…….or plus, I’m sure you know what I mean.

The good thing about running a food blog is that it encourages me to be creative and to look out for new inventions and fun recipes to share with my readers.  However, sometimes we all need to be reminded that the beauty of food lies in its simplicity and practicality – the things that give all of us an opportunity to enjoy and to share.

My paleo take on Thai chicken curry selects all natural ingredients and herbs, so there’s no added sugar, corn syrup, or other unwanted ingredients.

The red curry paste by Thai Kitchen can be purchased at Whole foods and/or amazon.  Try the recipe below and let me know how you like my take of Thai curry stew.

Do you have any favorite stew recipes? I’d love to hear from you and exchange recipe secrets!

Please leave a comment below or if you are shy, 🙂 , you can email me directly at iheartumami.ny@gmail.com

I read every email and would love to hear from you.


Paleo Thai Curry Chicken
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Dinner, Lunch
Cuisine: Asian
Servings: 4 serving
Author: ChihYu
  • 2 lbs skinless, boneless chicken breasts (slice to smaller chucks)
  • 1 cup of chopped carrots
  • 1 cup of chopped cauliflower
  • 1 cup of diced butternut squash
  • -----------------------------------------------------------------------------------
  • [Seasonings & spice]:
  • ½ white onion sliced
  • 2 tbsp curry powder
  • 4 garlic cloves minced
  • 2 tsp ginger minced
  • 6 green cardamom pods
  • ½ tbsp red chili pepper
  • 2 to 3 tsp red curry paste
  • ½ lime juice
  • Kosher salt to taste
  • Black pepper to taste
  • ----------------------------------------------------------------------
  • [Liquid]:
  • 1 13.5-ounce can coconut cream milk (I use a brand called Chaokoh)
  • ¼ cup water or plain chicken stock
  1. Heat 2 tbsp EVOO or coconut oil in a big pot.
  2. Lightly sautee onion, garlic, ginger, cardamom seeds, red chili pepper with some salt until fragrant.
  3. Add 1 cup of carrots and stir fry for 2-3 minutes.
  4. Add diced chicken, season with salt and black pepper, & stir fry until the meat is turning white (for about 4-5 minutes).
  5. Add a whole can of coconut cream milk, red curry paste, and ¼ cup of water (or chicken stock).
  6. Close the lid and let it boil over medium heat.
  7. Once it’s boiled, add butternut squash and cauliflower to the pot, give it a gentle stir, and close the lid again until the ingredients are cooked through.
  8. Tip: the stew will taste even better the next day!
  9. Add lime juice before serving & enjoy!


Make these for dinner !

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