I love Thai food and Swimming Rama is one of my favorite dishes. I looked up a couple of different recipes and found this to be an easy conversion to Paleo. I have now made it twice: once with spinach (as the traditional Thai dish calls for) and once with cabbage in place of the spinach - was great both ways.
1 lb boneless, skinless chicken breast
1 tsp sesame oil (olive oil is fine if you don't have sesame oil)
1 can (14 oz) coconut milk (I prefer Thai Kitchen brand)
2 TBSP SunButter Organic (all other SunButter variations have sugar added)
3-4 tsp red curry paste
3 cloves of garlic, minced
3 TBSP fish sauce
1/2 cup chopped almonds, raw, unsalted
1 1/2 pounds spinach leaves, chopped (or 1 head of green cabbage)
Wash and drain fresh spinach or defrost frozen spinach and drain well.
Slice chicken in 1/4 inch wide by 2" long strips.
Stir fry the chicken in oil over medium heat to quickly to seal in the juices. Just until no longer pink. Remove the chicken and set aside.
Add the red curry paste and garlic to the thick part of the coconut milk in hot wok or pan. Fry until fragrant and the oil begins to separate. Add the almonds, on medium heat, stirring frequently uncovered for 8 - 10 minutes. Add the spinach, and then the chicken. Stir and heat for another few minutes.
*If using cabbage, I recommend pre-cooking the cabbage until slightly soft before adding to the sauce.