Ingredients

The following ingredients have 6 Servings
  • 1 tbsp coconut oil (or olive oil)
  • 1 lb chicken thighs, boneless, skinless, (cut into 3/4 inch cubes)
  • 24 raw shrimp (shelled and deveined)
  • 4 cloves garlic (crushed)
  • 4 zucchini (or yellow squash, made into noodles)
  • 4 inch scallions (cut crosswise into 2- long pieces)
  • 1 cup cherry tomatoes
  • 1 jalapeno (thinly sliced into rings, or more to taste)
  • leaves cilantro (to garnish (optional))
  • CURRY SAUCE
  • 1 tbsp dry sherry - omit for whole30
  • 2 tbsp mild curry powder
  • 1 pinch turmeric
  • 1/3 cup coconut aminos (75mls, gluten free soy sauce, if not paleo)
  • 1 tsp fish sauce (I use Red Boat)
  • 1/2 tsp ground black pepper

Instruction

  • Watch my recipe video first! It's right after the directions. 
  • Make the curry sauce by adding all the sauce ingredients into a bowl and mixing well.
  • Chop and prepare and all the vegetables, chicken and meat as directed so that you are ready to cook them quickly.
  • Heat the oil gently in a large wide bottomed pan and lightly fry the chicken for a 4-5 minutes on a medium heat, stirring all the time until cooked through, then remove the chicken from the pan and set to the side.
  • Quickly cook the peeled shrimp in the same way until it's pink, it should only take a minute or two, and remove it from the pan and set to one side.
  • Return the cooked chicken to the pan, along with garlic, curry sauce, and jalapenos, and cook for 3-4 minutes, stirring all the time.
  • Add in tomatoes, zoodles, scallions, and shrimp and cook until warmed through for about 2-3 minutes. Be careful not to overcook the 'noodles' or they will turn to mush and produce a lot of liquid.
  • Garnish with cilantro leaves and serve hot.