Thai Green Curry (from everydaypaleo.com)
1.5 lbs boneless skinless chicken breast, diced into bite size pieces
2 carrots, diced
1/2 a large head of green cabbage, shredded
3 cups crimini mushrooms
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick! If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!)
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste (I did not have this on hand and couldn’t find it at the grocery store. It was still delicious!!)
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil. Turn down to low and simmer for 5 minutes. While the coconut milk and curry are simmering, dice up your chicken and chop your veggies. Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes. Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender. Top with diced cilantro.
We were planning on serving this over grated cauliflower (using cauliflower as a rice substitute) but this recipe turned out more like a soup than a thicker, more traditional-style curry and c-flower wasn’t really needed or desired.
Five rounds for time of:
10 Wall climbs
10 Toes to bar
20 Box jumps, 24″ box
For the wall climbs, start with your toes and chest on the deck, walk your feet up the wall until your chest touches the wall, and then descend back to the original position.