Today’s dish is something that I’ve been craving for for a while now. I’ve been craving for Bicol Express for the longest time. Looking at what is available in restaurants scares me because I know that there is a big chance that their dish is not Paleo-friendly. So I resorted to going online and see if I can make one myself and tweak it as to not offend the Paleo gods! So here goes.

1 bunch of Kang Kong (the kind that is already pre-packed in your local grocery. Make sure that it is rinsed and cleaned really well.), chopped

5-6 thai chilis (siling pangsigang) , chopped
1 whole garlic, minced
2 whole onions, minced
kosher salt and pepper (to your liking)
2 tablespoons of dried chili flakes (for additional heat)
2 cups of coconut milk (if you can get the fresh one and not the one where you have to add water, that would be awesome!)
250g of chicken breast (boneless and skinless), diced
1 tablespoon of coconut oil

Saute the onions, garlic, chili flakes, and thai chilis with the coconut oil until the onion become translucent .
Add the the diced chicken breast and coconut milk and bring to a simmer for 5 minutes (you will want to slowly add the salt and pepper)
After 5 minutes, add the rest of the veggies and continue to simmer for 20 minutes under medium heat

Serve and enjoy.


This dish can serve 3-4 people.

Do you have a dish worth trying or wanting to see if we can paleofy it? Send it to me at and let’s see if it is possible.


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