Ingredients (4 servings):
- 1 can full-fat coconut milk (I like Aroy-D brand because it is free of additives)
- 2-4 chicken breasts or equivalent amount of boneless skinless thighs, white fish, shrimp, or cashews
- A piece of fresh turmeric the size of your thumb (peeled and grated)
- A piece of fresh ginger the size of your thumb (peeled and grated)
- 1 stalk fresh lemongrass, scored and cut into 2-inch pieces
- 4-6 Kefir Lime Leaves
- salt to taste
- Avocado oil, coconut oil, or other cooking fat
- 1 small can of bamboo shoots or water chestnuts (or both)
- 2 medium carrots (peeled and sliced into thin rounds)
- 1 medium zucchini (or 2 small) cut into thin half circle slices
- 4 baby bok choy
- 4 baby Shanghai bok choy
- 1 large head of cauliflower (cut into large florets, steamed, and coarsely mashed to create “rice”, or follow other cauliflower “rice” methods with a food processor)
OR - 1 large spaghetti squash (cut in half, remove seeds, and bake at 400℉ until fork tender/al dente, roughly 30 to 45 mins. Use fork to scoop out of shell and separate strands)
OR - Equivalent amount of zucchini or other spiralized noodles
OR - Kelp or yam noodles
OR - Rice if you tolerate it.
Method:
After chopping all of your ingredients, add the avocado oil to a large pan, pot, or wok on medium heat. Add half the fresh spices and chicken. Saute until cooked through and set aside. Add more oil to the pan, the remaining spices, and vegetables starting from most firm to softest (carrots, zucchini, bamboo shoots/water chestnuts, greens). Saute for a few mins before adding coconut milk and simmering until all the vegetables are fork tender. Add back in the chicken. Remove the lime leaves and lemon grass. Serve over the above noodle or “rice” options.
**The sauce and vegetable mixture freezes well. Cauliflower and rice both tend to become mushy/watery after freezing