Chicken-Vegetable Curry

1 family-size package boneless skinless chicken thighs (about 4 lbs?)
1 can coconut milk
1 onions, sliced
1 bunch broccoli, cut into chunks
2 large carrots, julienned
2 cloves garlic
1 t. minced fresh ginger
2 t. curry powder
salt and freshly ground pepper
optional: 1 can sliced bamboo shoots, rinsed and drained
also: 1 cup peeled, seeded tomatoes, diced

Cut chicken thighs into 1 and 1/2 inch chunks. Brown in coconut oil; set aside. Saute sliced onions in coconut oil until very soft, almost falling apart (15 min. or so). Meanwhile, steam carrots and broccoli until just begninning to get tender. Set aside. Add curry powder, garlic and ginger to onions in skillet. Saute for about 2 minutes, add coconut milk and simmer until is begins to thicken, about 2-3 minutes. Add remaining ingredients and simmer until vegetables are tender, stirring frequently, about 5 minutes.

Garnish with fresh basil (NOT dried!!!), mint, or (not GRAP) raw cashews and serve with a good "cuppa" darjeeling.

Note: You can make this recipe using shrimp instead of, or in addition to, the chicken. Add raw shrimp to curry in the last 2-3 minutes of cooking, curry is done when shrimp is pink.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001