Years ago – another lifetime ago – I worked at a pretty famous cafe in Franklin, Tennessee called Merridee’s. They had, and maybe still do, the most amazing curried chicken salad. I would eat it almost every day. I love curry so much and even have a handful of full GAPS curry dishes in my meal plans and recipes complications. You can check those out here. But here is a new recipe for all you curry lovers! Just in time for fall and all things pumpkin.
Full GAPS Legal, Weston A Price Approved
DF, GF, Nut Free, Egg Free, Soy Free
If not on GAPS you can sub in rice for the cauliflower rice.
Serves 4-6
Slow cooker Option: 3 hours
Stove top option with pre-cooked chicken: 30-45 minutes
Ingredients:
1 can or 1 3/4 cups full fat coconut milk (make sure no fillers or guar gum)
2 T red curry paste* This one is GAPS legal (and rather spicy) or you can see my homemade recipe below.
1 T fish sauce
1 T coconut aminos
1 T raw honey
1 tsp ground ginger
1 tsp ground coriander
2 tsp salt – to taste
1 can organic pumpkin**
1 1/2 – 2 lbs boneless, skinless chicken thighs***
1 organic red bell pepper, thinly sliced
Juice of one lime
Cauliflower rice – Full GAPS legal
Directions:
- Slow Cooker Option: Take your coconut milk, curry paste, fish sauce, coconut aminos, honey, ginger, coriander, salt and pumpkin and combine them in a slow cooker. Add your raw chicken into the sauce and make sure everything is covered. Cook on low about 3 hours. Add in your sliced bell pepper and cook for another 30 minutes until the pepper is soft. Shred the chicken. Keep it in the sauce and add lime juice. Serve over cauliflower rice (full GAPS).
- Pre-cooked chicken option: Create a sauce with all of the ingredients from #1 in a pot on the stove. Heat to medium and add the pepper. Allow it to cook for about 30 minutes or until soft. Add in your pre-cooked chicken and lime juice and lower to a simmer. Allow time for the chicken to warm in the sauce and flavors to meld a bit. Serve over cauliflower rice.
*Red Curry Paste Recipe:
14-16 dried chilies, seeds removed
2 T lemon zest (use organic lemons if possible)
1 T fresh ginger, grated
4 garlic cloves, peeled whole
1/2 tsp coriander
1/2 tsp cumin
1 T chopped cilantro stem
2 small/medium shallots, peeled and chopped
1 tsp lime zest (organic if possible)
1/4 cup reserved chili soaking water
Directions:
Place chilies in a large bowl and pour about 3 cups boiling water. let them soak for 30-45 minutes. In a food processor add all ingredients and blend until smooth. Store for up to 3 days in the fridge or freeze.
**Organic pumpkin – you can used canned if very advanced on GAPS. Meaning: You’ve been on GAPS a long while. Otherwise, it is recommended to make your own pureed pumpkin from cooking a pumpkin.
***You can cook the thighs in the sauce or this is a great way to use up extra chicken from chicken meat stock. I would just toss in the chicken toward the end of cooking to warm it through.
