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Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp

Chicken, Recipes, Seafood | March 28, 2015 | By

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My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen!  Pai has the best authentic Thai recipes with cooking videos to walk you through each step.  He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing.  He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors!   Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe.  Here’s my paleo version of this awesome recipe!

IMG_7151

Browned garlic and infused olive oil, yum!

Garlic Pepper Chicken and Shrimp

The final masterpiece! 

Hot Thai Kitchen - Garlic Pepper Chicken and Shrimp
Serves 4
A deliciously Thai garlic pepper chicken and shrimp sprinkled with a golden garlic crunch.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound chicken breasts, cut into 1-cm cubes
  2. 1/2 pound shrimp, peeled and deveined
  3. 1 10 oz. bag of spinach
  4. 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
  5. 2 tbsp liquid aminos
  6. 1 tsp Red Boat fish sauce
  7. 1 1/2 tsp coconut palm sugar
  8. 1/4 tsp ground white pepper
  9. 1/4 tsp ground black pepper
  10. 8 cilantro stems, chopped
  11. 8 garlic cloves, chopped
Instructions
  1. Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
  2. To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
  3. In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
  4. When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
  5. Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
  6. Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Paleo Panda https://thepaleopanda.com/

Yellow Coconut Curry Chicken with Paleo Coconut Rice

Chicken, Recipes | January 29, 2015 | By

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Thai food is my favorite but it’s not always the most paleo-friendly.  The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream.  The delicious dish is served over delicately paleo rice infused with a hint of coconut.  If you’re a nut lover, add in ¾ cup of cashews!

Yellow Coconut Curry Chicken with Paleo Coconut Rice
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 ½ cup chicken broth
  3. 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste (or curry powder or garam masala)
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish
For the Paleo Rice
  1. 2 cauliflower heads
  2. ¼ cup chicken stock
  3. ¼ cup coconut milk
  4. 2 tsp garlic powder
  5. 2 tsp salt
  6. 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
  1. Clean chicken and dice into 1 inch cubes.
  2. Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
  3. Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
  4. Add the tomatoes, carrots and sweet potatoes and stir.
  5. Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
  6. Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
  7. Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
  1. Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
  2. Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
  3. Cover and let steam for 7 minutes over medium heat.
  4. Uncover, stir and serve!
The Paleo Panda https://thepaleopanda.com/

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