Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min

Recipe: Sri Lankan King Prawn Curry

Sri Lanka has been a major trade network in South Asia for hundreds of years; in fact, traders have come to this beautiful island since ancient times and exchanged a whole range of exotic spices. Understandably, Sri Lankan cuisine is a distinct fusion of flavours from influences all around the world. The food is generally very hot, and uses a range of native spices to create delightfully fragrant and somewhat enchanting recipes. As you would expect from an island, seafood is abundant, which is the reason fish curries – like this King Prawn curry – are one of Sri Lanka’s many specialities.

I've used courgettes/ zucchini in this recipe, but feel free to throw in any vegetables you have available. Serve with a light salad, or cauliflower rice for something more substantial.

King Prawn Curry Ingredients:

  • 500g raw tiger prawns, shells off
  • 2 large courgettes/ zucchini, finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions, finely chopped
  • 3 birds eye chillis (for a medium-hot curry), chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds, crushed
  • ½ tsp cardamom pods, crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 x 400ml can coconut milk
  • Juice 2 limes
  • Small handful fresh coriander, to serve

King Prawn Curry How To:

Heat a little coconut oil in a large, heavy based pan. Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.

Heat the remaining coconut oil in the large pan over a medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli and ginger, and cook for another 2 – 3 minutes. Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.

Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.

Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min

 

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured-min

Recipe: Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots

Classic combinations really do work best, so it’s no wonder that the tried and tested combination of pork, rosemary and apple is a marriage made in heaven in this dish. Combined with the sweetness and tang of the balsamic shallots, this pork Chops recipe makes a fail safe supper for all the family. Great with sweet potato wedges or other root vegetables when it’s a little colder outside.

Pork Chops Ingredients:

  • 4 higher welfare, pastured pork chops
  • Olive oil
  • 4 – 6 medium shallots, sliced roughly
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 small red apple, cut into wedges
  • 1 tsp fresh rosemary

Pork Chops How To:

Season the pork chops with black pepper and sea salt

Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.

Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes each side.

Season the shallots with a little sea salt, and then add the rosemary to the pan.

Remove the pork from the heat, and separate on to serving plates. Garnish with the apple slices and the shallots on the side.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured-min

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash

Who doesn’t love the taste of Sweet Chilli Chicken? Unfortunately, the majority of sweet chilli sauces on the market are either laden with sugar, artificial flavourings, or in most cases, both. Thankfully, it’s remarkably easy to make your own sweet chilli glaze that is just perfect for basting chicken with. The bold flavours of sweet chilli pair beautifully in this recipe with the creamy carrot, squash and coconut mash.

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the chicken
  • 2 Chicken breasts
  • ⅔ red chillies, finely chopped and deseeded
  • A chunk fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice 1 lime
  • For the mash
  • 2 cups butternut squash, diced
  • 6 – 8 medium sized carrots, chopped
  • ½ can full fat coconut milk
  • Handful desiccated coconut (optional)
  • Salt and pepper
Instructions
  1. Heat water in the base of a two tiered steamer. Line one of the steamer baskets with a little parchment paper, and lie the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer, and the chicken on the second. Cover and steam for 10 minutes. Place the coconut milk in a saucepan on a separate hob, and heat gently.
  2. Meanwhile, make the sweet chilli glaze by mashing together the chilli and ginger in a mortar and pestle. Muddle in the coconut aminos, honey and lime. Taste, and adjust to make sweeter / spicier depending on your preference.
  3. When the 10 minutes are up, remove the vegetable basket from the steamer, whilst leaving the chicken on (now on the lower tier) for a further 3 or 4 minutes. Tip the carrots and squash into a large bowl, and mash well before adding the coconut milk. Keep mashing to make a creamy consistency, before seasoning and adding the desiccated coconut (if using)
  4. Check the chicken breasts are fully cooked through before removing from the steamer. Glaze with the sweet chilli, before serving in two separate bowls over the mash.

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Sticky BBQ Chicken Wings paleo diet primal recipe barbecue-min

Recipe: Sticky BBQ Chicken Wings

What more is there to say!? Hands down the perfect Friday night treat, these chicken wings are brilliant with a healthy green salad.

Sticky BBQ Chicken Wings Ingredients:

  • 16 free range chicken wings
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 1 tbsp tomato puree
  • Juice of half a lemon
  • ½ tsp mustard powder
  • ½ tsp cayenne pepper
  • Salt and pepper

Sticky BBQ Chicken Wings How To:

1)     Preheat an oven to 200C / 400F / Gas mark 5. Place the chicken wings in a roasting dish, season with salt and pepper, then bake for 15 minutes.

2)     Meanwhile, combine all the sauce ingredients in a bowl, mixing really well.

3)     Remove the chicken wings from the oven. Lower the heat to 180 / 350F / Gas mark 4. Baste the wings in the sauce mixture before returning to the oven. Bake for a further 25 minutes, turning every so often and coating them in the juices.

Sticky BBQ Chicken Wings paleo diet primal recipe barbecue-min

South Indian Pepper Chicken paleo diet recipe dinner-min

Recipe: South Indian Pepper Chicken

Although a lot of South Indian recipes are vegetarian, there are a few gems that will really satisfy your carnivore cravings. In this Pepper Chicken recipe, Black Pepper is used as an ingredient, not a seasoning, so don’t hold back on the amount you use!

Pepper Chicken Ingredients:

  • 4 chicken breasts, diced
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 4 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 onion, finely chopped
  • 1 x 400ml can chopped tomatoes
  • 1 teaspoon turmeric
  • 1 handful fresh coriander (cilantro), chopped
  • 1 tbsp coconut oil
  • Plenty of freshly ground Black Pepper
  • Juice of ½ lemon

 Pepper Chicken How To:

1)     Season the diced chicken with the lemon juice, lots of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!

2)     Heat half the oil in a pan to a high heat. Brown off the chicken for 3 – 4 minutes, then set aside.

3)     Drain the meat juices from the pan, then return to a medium heat. Add the rest of the oil, then sauté the onions for a couple of minutes. Once they have turned a healthy golden brown, add the crushed garlic, ginger and turmeric, and allow to sweat for a few minutes to let the flavours release.

4)     Add the chopped tomatoes, and simmer for two minutes. Now return the chicken to the pan with the chopped peppers. Turn up the heat, and cover with a lid. Cook for 10 – 15 minutes, until the meat is really tender.

5)     Remove the lid, and add the fresh coriander just before serving. Works a treat with lots of fresh steamed veggies or Cauliflower Rice.

South Indian Pepper Chicken paleo diet recipe dinner-min

 

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Recipes: Mexican Turkey Burgers with Coriander Guacamole

For me, free range turkey is one of the most underrated meats. It's often overlooked in favour of chicken, when in truth it’s a lot more versatile, whilst still being lean and high in protein. Lean turkey mince is brilliant to use in chillies, but it also binds really well to make delicious turkey burgers. Try these with a hearty spoonful of homemade guacamole on the side.

Makes 8 burgers

Ingredients

For the burgers:

  • 500g free range minced turkey
  • 1 onion, finely chopped
  • 1 egg, beaten
  • 2 cloves of garlic, crushed
  • 2 jalapeno chilli peppers, deseeded and finely chopped
  • 1 tsp ground cumin
  •  
    2 tsp smoked paprika
  • A small handful fresh coriander, chopped
  • Sea Salt, to taste

For the guacamole:

2 large, ripe avocados
1 clove garlic
2 spring onions, finely chopped
Juice ½ lime
Black pepper
Sea Salt
1 handful fresh coriander, chopped

Turkey Burgers How To:

Heat a little olive oil in a pan to a medium heat. Lightly fry the onions until golden to mellow out the flavour. Transfer to a large mixing bowl.
Rinse the turkey mince in a little cold water. Combine all ingredients in the mixing bowl with your hands, being sure to mix well. Roll out into 8 generous sized balls on a chopping board, then flatten into burger shapes.

Heat a grill to a medium-high heat. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.

Meanwhile, peel the avocados and remove the stone. In a mortar and pestle, crush the garlic clove with a little sea salt to form a paste. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.

Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Ahh Mexican food, it doesn’t get much better than you. Let me know if there are any other Paleo adapted Mexican recipes you’d like to see on here!

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

paleo diet recipe quick easy coronation chicken creamy primal-min

Recipe: Quick and Easy Coronation Chicken

Countless times I have made a delicious roast dinner for friends, only to realise at the end that I’ve bought a chicken way too big for us to eat! Sometimes I get stuck with what to do with the leftovers, but this recipe for Paleo friendly Coronation Chicken is always a fail-safe option. It’s all the flavour of Coronation Chicken, minus the dairy, minus the sugar, minus the preservatives… just as it should be!

The best thing about this recipe is that it is easily adapted depending on how much leftover meat you have. When I shredded it, I had roughly 2 cups of chicken available. Feel free to adapt as you wish!

Coronation Chicken Ingredients:

  • 200g shredded roast chicken
  • 1 tbsp coconut oil
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 1 tbsp honey
  • Juice ½ lime
  • ½ can thick coconut milk
  • Small handful flaked almonds
  • Small handful coconut shavings
  • Small handful sultanas
  • Small handful unsulphured dried apricots, finely chopped

Coronation Chicken How To:

In a saucepan, heat the coconut oil to a medium – low heat. Add the shallot and cook for 2 – 3 minutes. Add the garlic, stir, and cook for another 2.

Squeeze in the lime juice and stir in the spices. Leave to simmer gently for 2 – 3 minutes, adding extra coconut oil if necessary.

Add the coconut milk and honey, stir well, and simmer very gently for around 5 minutes.

Toss in the flaked almonds, coconut shavings and dried fruit. Pour over the shredded chicken and coat well. Enjoy straight away or leave in the fridge to cool before enjoying as part of a salad.

paleo diet recipe quick easy coronation chicken creamy primal-min

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Rack of Lamb Ingredients:
  • 1 x 8 bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies, deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100ml full fat, unpasteurised yoghurt*
  • 2 onions, sliced into wedges
  • For the relish:
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli, deseeded and chopped
  • 2.5cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice
  • *for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
Instructions
  1. In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
  2. Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  3. Roast the lamb for approximately 30 minutes for medium rare.
  4. Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

These stuffed aubergine halves are a great meat-free option

bacon wrapped chicken drumsticks legs pancetta recipe paleo diet

Recipe: bacon wrapped chicken drumsticks

These are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad providing what you buy is good quality – so there's no reason not to enjoy.

Recipe: bacon wrapped chicken drumsticks
 
Author: 
Recipe type: Poultry
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 bacon rashers
  • 10 chicken drumsticks
  • dash of extra virgin olive oil
  • sea salt and black pepper
Instructions
  1. cut the bacon into long narrow strips with a sharp knife
  2. Wrap the bacon around the drumsticks and hold in place with cocktail sticks
  3. Brush the bacon wrapped drumsticks with olive oil and season
  4. Cook on a hot barbecue until cooked through - check to ensure there are no pink bits before serving!

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Serve with a fresh salad – or how about barbecuing some home-made paleo burgers seeing as how you've already got the barbecue out?