Basil's Thai Green Coconut Curry - Paleo

INGREDIENTS

large green chilies

small thai bird chilies

2 tbsp

chopped shallot

1 tbsp

chopped garlic

1 tsp

chopped galangal (thai ginger)

1 tbsp

chopped lemongrass

1 tbsp

chopped coriander root

1/2 tsp

chopped kaffir lime skin

1 tsp

roasted coriander seed

1 tsp

roasted cumin

white peppercorns

1 tsp

salt

1 tsp

shrimp paste

1 tbsp

compliant green curry paste (such as Arroy-D or Thai Kitchen)

100 g

sliced chicken (Substitute turkey, shrimp or dense veggie like squash)

Chinese eggplant (cubed)

1/2

green bell pepper (cut into 1/2 inch irregular squares)

1/4 cup

basil leaves (Use Holy Basil, Regular Basil or Thai basil.)

kaffir lime leaves (stems removed) (Or, substitute lemongrass stalks.)

1 1/2 cups

full fat coconut milk

1 1/2 tbsp

honey (or substitute 1/4 cup homemade date syrup)

1 tsp

compliant fish sauce (such as Red Boat)

2 tbsp

coconut oil