Quote Originally Posted by Catrin View Post
Thanks Indy, I knew there is a more sweetened version but wasn't sure what it was called. I really like coconut cream for curries, and even for splashing into skillet with sauteed kale and spinach just before they are ready. Adds a bit of healthy fat and I love the flavor. Have to measure it though to stay in calorie targets
One of my favorite chicken dishes uses coconut milk/cream (the brand of milk I use is thicker than some). Cut boneless chicken breasts into one inch cubes. Mix together 3/4 cup of the milk with a tablespoon or two of red curry paste and a little kosher salt. Coat the chicken with the marinade and let sit in the fridge for a couple if hours. Skewer them and then grill or broil.

I'm not sure if red curry paste is paleo friendly, but I recommend the dish.