Add the chicken and garlic, cook until no longer pink, 4 to 5 minutes. sprinkle with all the spices and stir until well coated. season to taste with salt and pepper. add the coconut milk, bring to a light boil, reduce the heat and simmer gently for 8 to 10 minutes. have a look at paleo restart, our 30-day program.. Continue heating the coconut milk blend, while in a separate skillet, sauté the garlic and the onions with the cooking oil of choice. once the onions are translucent, add in the cubed chickens. when the meat is cooked very lightly, add the cubed sweet potatoes and sautéed chicken/onion/garlic mix in to the coconut milk mix in the other skillet.. Add coconut milk, red curry paste, tomato paste, 1/2 tablespoon curry powder, cayenne, cooked chicken, and salt and pepper. stir to combine. i like to pour in the juices from the chicken as well for flavor, but it will thin out the curry a little bit..
In a shallow dish, add coconut milk and whisk in seasonings. reserve 1/3 cup of the sauce for serving. add chicken breasts to dish, and swish around to coat. cover and refrigerate 1 hour or overnight.. When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. whisk together and let come to a low boil then reduce to low heat.. Final notes & tips. whole30: if you need this recipe to strict whole 30 make sure to check the labels on your chicken stock for hidden sugars. notes about thickening: a few people have had issues with the sauce thickening – this could come down to what type of coconut milk you used..
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