Yummy Paleo Curry

April 21, 2011 5:00 am Published by

If I had a dime for every time that I’m asked “what do you eat?”, I’d be answering in Spanish from a cozy little retirement home in Buenos Aires by now.  In all honesty, I love getting asked these types of questions, because one of my most favorite things to talk about is nutrition.  I am, for lack of a better word, a foodie.  There is only one thing that I love more than food, and that is finding ways to make healthy food finger licking good.  For those of you that are skeptical, it IS absolutely possible to make the foods that are good for you taste good.  I’m not going to name names, but I’m proud to say that I have converted non-vegetable eaters into people who eat vegetables with every meal, including breakfast.

Some of the most prevalent illnesses in our country, like heart disease and diabetes, are directly related to a poor diet.  Hippocrates said, “Let food be thy medicine, thy medicine shall be thy food”.  We all have to eat, so why not eat in a way that supports your health and fuels your ability to thrive and reach your greatest potential.  In my posts I would like to share with you some of my favorite simple, yet delicious recipes along with some healthful Eastern and Western nutrition facts.  My hope is to inspire you to reach outside of your dietary comfort zone and expand your knowledge about the power of nutrition.

So let’s get to the recipe already!  This yellow curry is a great dish because it can be easily modified with your favorite vegetables and meats, or even made to be vegetarian or Paleo friendly.    So get cracking and head out to your local Farmer’s Market to get some seasonal veggies and try this delicious dish that’s packed with health benefits!

Healthful Tips:

Coconut oil/milk can relieve sore throats and stomach ulcers because it contains lauric acid, which is anti-bacterial, anti-microbial, and anti-fungal.  Most stomach ulcers are caused by the bacteria H. Pylori.

Coconut oil/milk is also a rich source of calcium, which promotes strong healthy bones, and may help prevent osteoporosis as we age.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

Yellow Curry Sauce:

1 Can coconut milk

1 Lime-juiced w/ a pinch of zest

1/2 inch hunk of fresh ginger, thinly grated

1 tsp. curry powder

1 tsp. Soy Sauce (omit if on the Paleo diet)

1Tbsp of Almond Butter (optional)

Vegetables (choose from the following, or add your own combination):

approx. 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped

6 shiitake mushrooms, sliced

1 large carrot sliced

1 cup broccoli

1 cup cauliflower

1 cup snow peas

1-2 heads bok choy

1/2 cup fresh basil to finish the dish, roughly chopped

Protein; any meat, poultry or seafood:

This dish can be made with any meat of your choice; chicken, beef, white fish, shrimp, scallops, lobster, etc.  My personal favorite is a combination of white fish, shrimp, scallops, and lobster.  Which ever meat you choose, make sure to have enough for at least 4 servings.

Preparation:

  1. Place 1 Tbsp of the coconut milk (save the rest for later) plus all other sauce ingredients in a bowl. Mix well. You now have a yellow curry paste.
  2. Place 1 Tbsp. of coconut oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.  Make sure not to burn the paste!
  3. Add 1/2 can of coconut milk (save the rest for later) and stir. Now add the vegetables that require the longest cooking time, such as the carrots and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
  4. Depending on how much sauce you prefer, plus how many vegetables you are cooking, add the rest of the coconut milk. Then add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
  5. Remove from heat and do a taste test. Add more fish sauce/soy sauce if not salty enough. If the sauce is too bitter, add more coconut milk. If it’s too sweet, add more lime juice.  If it’s not spicy enough, add more curry powder.
    6. Sprinkle the curry with fresh basil and serve.  For those of you that aren’t  eating Paleo, this dish goes great with jasmine rice. ENJOY!

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This post was written by alkiwellness