- Proper Paleo Korma - 8 May, 2014
- Loaded Portobello Lamb Burgers - 9 April, 2014
- Drunken Pork & Spinach - 19 March, 2014
With winter slowly approaching it’s time to make warming, spicy food to keep out the chills and what better way than with a healthy, paleo Thai green curry! The recipe is adapted from the original which is by Madam Pa, Head of Curries at The Blue Elephant Restaurant.
Preparation is important here. Very often in Far Eastern cooking more time goes into preparation than actual cooking. There is very little ‘cooking’ in this recipe so it’s best to get your ingredients prepared as once you start cooking things get added fairly quickly.
You’ll also notice that I don’t serve this dish with rice. Rice and other grains are not paleo, however if you are looking for an alternative to rice check out my Cauliflower Rice which has fooled many a non-paleo friend of mine. It tastes nicer and is healthy so you can have a 100% guilt free curry! Win!
For those who’ve never read one of my recipes from my blog, my ‘Preparation to Plate’ time is how long it takes to make the dish from the start of your preparation to the time it is ready to serve. Times may vary depending on how confident and fast you are with cooking and also on what type of oven/stove you have. My recipes are based on a gas hob and electric fan oven. I also don’t always give exact measurements as cooking should always be done to your taste, if you think it needs more seasoning then add more seasoning, all to your own personal preferences. Additionally if there are any unusual ingredients, and with my recipes there often are, I will tell you where to find them.
Thai Green Curry
Preparation to Plate: 30 Minutes
Serves 4-8 People
Serve Hot
Consume within 3 days
Ingredients:
400g Chicken Thighs, skinned and deboned cut into bite size pieces
1.2L/3 Cans of 100% Coconut Milk
3 Aubergines, sliced and quartered OR 16-20 Baby Aubergine, sliced
Handful of Fresh Coriander, roughly chopped
2-3 tbsp Thai Taste Green Curry Paste
1-2 tsp Ground Coriander
1-2 tsp Ground Cumin
1-2 Red Chillies
3-4 tbsp Fish Sauce
2-4 Kaffir Lime Leaves
Olive Oil, the weakest you can find, definitely not Extra Virgin.
Recipe:
In a large saucepan heat a good amount of oil over a high heat and fry the chopped coriander for a minute or so. Add the green curry paste, ground cumin and ground coriander and fry until an aroma develops; this all takes about 1-2 minutes in total. I recommend using Thai Taste Green Curry Paste simply because it contains no additives or unnatural nasties, it is purely the spices and herbs pre-prepared in a handy pot. Always read the back of the packet if you can’t find the exact one I list, if there is stuff that looks like it belongs in a chemistry lab, then chances are it shouldn’t be in your food.
Add the coconut milk to the pan and turn the heat down to low. The coconut milk must be 100% coconut milk for it to be paleo, no thickeners or gums involved. A good make is AROY-D but it can be expensive, I advise making your own from Coconut Cream, you simply add hot water to the block to make coconut milk. Click the link to check out my expose on Coconut Milk from thepaleoparamedic.com. Stir to combine the herbs and spices with the coconut milk. Add the chicken thighs and turn the heat up slightly, cook until the chicken is cooked through, the smaller the bite size pieces the quicker it will be. Once the chicken is cooked add the aubergine and cook until soft. Don’t worry if it looks like you have prepared too many aubergines, they will shrink down as they cook.
Now add the chillies, Kaffir lime leaves and the fish sauce. The fish sauce gives the curry good depth of flavour while the Kaffir lime leaves will add a fresh fragrance to it. Kaffir lime leaves can be found in most Oriental/Thai supermarkets and will be in the freezer section, often in a small plastic wallet. They resemble large bay leaves. Once bought keep them in your freezer and use again and again. They are very fragrant even when frozen but I advise throwing them out once they no long smell fragrant; this will probably be after several months.
Cook for another minute or so, feel free to add a sprinkle of fresh coriander and red chilli as a garnish. Serve in a bowl and enjoy.
