Harvest Coconut Curry

This recipe hits all the notes...savory, slightly sweet, warm, hearty. It is a recipe that I come back to over and over. I take it to friends and love to freeze it for a rainy day. You will not regret this one. It is paleo and gluten free, full of yummy nutrition and gut nourishing bone broth! Basically...it is a big win!

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Ingredients:

2 lbs of chicken breasts or chicken thighs

4 cups of chicken bone broth or (make broth in first step of directions)

2 cans of unsweetened coconut milk

1 - 7.8 oz jar of red curry paste

2 tsp turmeric

1/4 cup pure maple syrup

2 cups of sliced fresh mushrooms

4 red bell peppers (julienned)

4 cups of cauliflower florets

2 cups of chopped carrots

1 tsp salt

Electric Pressure Cooker Directions

I'm weird about putting raw meat in with my veggies in a soup. Its not worth a belly ache...so I cook them separately in this recipe.

Add chicken with 2 cups of water. **If making your own broth then add herbs, veggie scraps, generous amount of salt and a little pepper.

Cook on high pressure for 25 minutes. Release the pressure valve when it's done.

Spoon the chicken out, set aside. Use a slotted spoon to gather the scraps and the larger pieces of "chicken film" and discard. Not sure what to call that stuff...but a film is a good word. Now you have yummy broth and chicken. Slice the chicken into bit sized pieces and throw back into the broth. If you want to use broth already made, just discard the liquid!

While the chicken is cooking, you can chop all your veggies. Don't worry about small pieces, large rustic pieces are what you want. If you are in a pinch, using frozen vegetables that are already precut are a great option.

In a medium saucepan, put on medium high heat. Add the curry paste. Stir around the heat to release more of the flavor, but only for a minute. Whisk in 2 cans of unsweetened coconut milk and reduce heat too low. Whisk every few minutes.

Add all the veggies and the red curry coconut mixture to the electric pressure cooker with the chicken and broth. Add the turmeric and pure maple syrup. Set the pressure cooker on high for 10 minutes. At this point you can also slow cook for 2 hours if you want to eat it later in the day.

During this second cook time, make some sprouted rice or cauliflower rice.

Lastly, salt it, stir it, and taste it. Repeat until it hits the tastebuds just right.

ENJOY!

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Note: This recipe makes a TON. So it is great for large families or small families that want to freeze half of it for a later date.