Thai Chicken/Turkey Stew


Thai chicken/turkey stew

serves 8

2 lbs chicken or turkey (I like thighs, but breasts are easier because you don’t have to pick it)

1/2 onion, chopped

4 cloves garlic, minced

2 cups tomato sauce puree

2 Tbs Thai curry paste

2 Tbs coconut aminos

2 Tbs fish sauce

1 lime, zest and juice

1 inch piece ginger, grated or 3/4 tsp dry ginger

1 bunch kale, chopped

1/2 head cauliflower, chopped or 1 bag frozen cauliflower

1/2 to 1 tsp salt, to taste

Cilantro, for garnish

2 cups rice, cooked according to directions or cauliflower rice if paleo/whole 30


Put all ingredients in instant pot, dutch oven, or stock pot. If using frozen cauliflower, don’t add yet unless you like really really soft cauliflower. Cook in instant pot for 30 minutes on manual. Let naturally release. Take meat out and shred. Add meat back in and cauliflower if using frozen. Set lid back on and let sit for 5-10 minutes to allow cauliflower warm up.

If cooking in dutch oven or covered stock pot..bring all ingredients to a boil, cover, let cook for 1 hour. shred meat and add it back in with frozen cauliflower. Cook for another 5 minutes to defrost cauliflower.


Serve over cooked white or brown rice, preferably sprouted, or cauliflower rice. Its great to soak up the juices.


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