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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

 

paleo recipe Curried Parsnip, Apple and Ginger Soup-min

Recipe: Curried Parsnip, Apple and Ginger Soup

This soup is such a welcome change from the norm. The fragrant curry spices work perfectly with the parsnips, and the sweetness of the apple adds a whole different dimension. The texture is very different too thanks to the grated apple. Try serving topped with some toasted flaked almonds – delicious!

Recipe: Curried Parsnip, Apple and Ginger Soup
 
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp coconut oil
  • 1 large white onion, diced
  • Thumb sized piece fresh ginger, crushed
  • 2 cloves garlic, crushed
  • 1 tbsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 8 cardomom pods, crushed
  • 4 curry leaves
  • 1 cinnamon stick, snapped in half
  • 750g parsnips, cores removed, diced
  • 1 litre vegetable stock
  • 2 apples (I used Gala)
Instructions
  1. Heat the coconut oil in a large saucepan or a small stock pot. Add the onion and cook on a low heat for about 5 minutes until soft. Add the ginger and garlic and cook for another 2 or 3 minutes.
  2. Add the spices to the saucepan and stir frequently, taking care to make sure that they do not burn. Cook for about a minute or so, before adding the parsnips and the stock. Bring to the boil, then simmer gently for around 40 minutes.
  3. Remove the soup from the heat. Remove the cinnamon stick and curry leaves, then blitz in your blender. Return to the heat.
  4. Grate the apples and add to the saucepan. Wait until the soup begins to simmer again before serving.

Do you often make soup? Which is your favourite paleo friendly soup? I quite often make a big batch of soup, freeze it and take it to work to reheat (I hate using microwaves, but figure this is a better option than relying on a very un-paleo food court!)

paleo recipe Curried Parsnip, Apple and Ginger Soup-min

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Recipe: Slow Cooker Jamaican Goat Curry

Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.

Goat Curry  Ingredients:

  • 1 tbsp coconut oil
  • 1 large white onion, finely diced
  • 8 garlic cloves, crushed
  • 100g ginger, grated
  • 4 scotch bonnet chillies (use less if you prefer your curries less spicy) deseeded and chopped
  • 1 tbsp ground allspice
  • 1 tsp cumin
  • 1 tsp coriander
  • 500g goat shoulder meat, chopped into cubes
  • A few sprigs fresh thyme
  • 4 bay leaves
  • 1 x 400ml can chopped tomatoes
  • 400ml beef stock
  • Juice half a lime
  • Fresh coriander

 Goat Curry How To:

1)    Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes, until softened. Add the garlic, ginger and chilli, and cook for another 2 / 3 minutes.

2)    Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin and coriander, ensuring the meat is evenly coated.

3)    Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes and beef stock and stir. Cover, and cook on low for 6 – 8 hours.

4)    When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Steamed Red Curry Salmon paleo recipe dinner Indian fish-min

Recipe: Steamed Red Curry Salmon

In my opinion, there is no better way to cook salmon than gently in the oven, covered with foil. It circulates all the flavour, and the fish stays beautifully moist as the condensation returns to the roasting dish. This Thai inspired recipe is both spicy and fragrant, and makes a wonderful, quick and easy midweek supper.

Steamed Red Curry Salmon Ingredients:

  • 4 salmon fillets
  • 2 red chillies, de seeded and chopped
  • 1 x 400ml can coconut milk
  • 3 tbsp Thai red curry paste (watch out for additives)
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 4 kaffir lime leaves

Steamed Red Curry Salmon How To:

1) Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the salmon in a roasting dish, skin side down.

2) In a non stick saucepan, mix together the curry paste with the chillies and 1tbsp coconut milk, skimmed from the top so it is at its thickest. Heat gently until it starts to bubble and become fragrant. Add the remaining coconut milk and stir well.

3) When it starts to boil, pour evenly over the salmon. Drizzle over the fish sauce and sprinkle with the coconut sugar, then cover the dish with foil. Place in the preheated oven and bake for 15 minutes.

4) Remove from the oven, and serve garnished with some fresh basil or coriander.

Steamed Red Curry Salmon paleo recipe dinner Indian fish-min

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Recipe: Curried Tilapia in Coconut Sauce

I love Tilapia, but this recipe also works great with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish. Serve with a heap of cauliflower rice and fresh veggies.

Curried Tilapia Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 4 cardamom pods, crushed
  • 4 curry leaves
  • 2 x 400ml cans coconut milk (or 1 can coconut milk and 400ml water)
  • 4 large tilapia fillets, each cut into 2 / 3 palm sized pieces

Curried Tilapia How To:

1) Heat the coconut oil in a large, heavy based pan. Add the onion and fry for 5 minutes until golden. Add the garlic and fry for a further 2 – 3 minutes. Turn the heat down low.

2) Add the cumin, coriander, turmeric and cinnamon and fry for a couple of minutes until fragrant. Add the cardamom pods and lightly toast for 30 seconds, before pouring in the coconut milk. Add the curry leaves, and simmer for 15 minutes.

3) Add the tilapia to the pan and stir well. Turn the heat up to medium, and cook for another 10 minutes, or until the fish is completely cooked through. Serve with a heap of cauliflower rice.

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Mango and Coconut Chicken Curry paleo dinner recipe lunch-min

Recipe: Mango and Coconut Chicken Curry

A great choice if you’re not the biggest fan of spicy curries, this Asian inspired curry is delightfully creamy and fruity in equal measure. Enjoy the health giving, anti-inflammatory properties of Ginger and Turmeric as an added bonus and the great combination of mango and coconut.

I’ve made this one with a whole, medium roast chicken, simply because I had one spare in the fridge. I enjoy the contrast between the white and the dark meat in this curry, and they are definitely more cost effective to buy whole. If you’d rather though, feel free to substitute with the same amount of breast / thigh meat.

Mango and Coconut Chicken Curry Ingredients:

  • 1 medium free range chicken, roasted and left to cool
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp coconut oil
  • 1 and ½ large onions, finely chopped
  • 4 tbsp olive oil
  • 2 tbsp mild curry powder
  • 1 tbsp turmeric
  • 2 cloves garlic, peeled and roughly chopped
  • Small handful fresh coriander
  • 100g fresh ginger, peeled and roughly chopped
  • 2 large, ripe mangoes
  • 1 x 400ml can coconut milk
  • 400ml home made chicken stock

Mango and Coconut Chicken Curry How To:

Heat a large, heavy based pan to a low heat. Lightly toast the cumin and nigella seeds for around a minute, until aromatic. Remove from the heat and set aside.

Add the coconut oil to the pan and turn the heat up to medium. Add one of the onions, keeping the other half to one side. Cook for around 5 minutes, until soft.

Meanwhile, add the toasted spices to the food processor along with the remaining onion, olive oil, curry powder, turmeric, garlic, coriander, ginger, and the flesh from one of the mangoes. Whizz together to form a paste.

Add the curry paste to the pan and gently simmer for 3 – 4 minutes to really release the flavours.

Meanwhile, shred the meat from the roast chicken, using as much as you can from all of the bird.

Pour the coconut milk and chicken stock into the pan, and then add the chicken. Stir well, and leave to simmer for 15 minutes.

A couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.

Mango and Coconut Chicken Curry paleo dinner recipe lunch-min

Recipe fridge raider chicken drumsticks paleo network-min

Recipe: Fridge Raider Chicken Drumsticks

For all you fridge raiders out there who struggle to make it between lunch and dinner without a much needed protein fix. Although delicious warm, these chicken drumsticks are even better cold and make the perfect Paleo snack. No frills, they are super easy to make as well!

Recipe: Fridge Raider Chicken Drumsticks
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
These are a great way to cook up some chicken legs. If you can resist them, they're great to keep in the fridge for a snack too!
Ingredients
  • 8 Chicken Drumsticks
  • Juice of 1 lime
  • 1 tbsp runny honey
  • 2 tsp curry powder
  • 1 tsp black pepper
  • Pinch of Sea Salt
Instructions
  1. Preheat the oven to 220 C / 425F / Gas mark 8. Yes it's hot, but you like your drumsticks crispy right!?
  2. Slash the drumsticks with a sharp knife – this will allow the flavours to seep well into the meat. In a bowl, mix the lime juice, honey and spices. Rub onto the chicken with your hands to ensure an even coating and spike your hunter gatherer instinct.
  3. Cook for 45 minutes, turning the chicken 2-3 times to cook evenly.

Recipe fridge raider chicken drumsticks paleo network-min

 

Paleo Diet Recipe Primal Panang Beef Curry grass fed-min

Recipe: Panang Beef Curry

Traditionally made with beef, the flavours in Panang Curry draw comparisons with Thai Red curry. The secret to the perfect Panang is frying the meat in the thick paste, as opposed to boiling it. This creates delightfully vibrant flavours and tender meat, without having excess sauce to deal with.

A word of warning, this curry is hot! If you prefer less hear, lower the amount of chilli and increase the amount of tomato puree. Why would you want to do that though!?

Panang Beef Curry Ingredients:

For the paste:

  • 5 red birds eye chillies, deseeded and chopped
  • 2 tbsp tomato puree
  • 2 shallots
  • 3cm fresh galangal, chopped
  • 2 tsp shrimp paste
  • 4 cloves garlic
  • Juice ½ lime
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 1 tsp turmeric

For the curry:

  • 400g beef fillet, sliced
  • 1 x 400ml can coconut milk
  • 2 tbsp fish sauce
  • Juice ½ lime
  • Large handful fresh coriander, to serve.

Panang Beef Curry How To:

Make the paste by combining all ingredients in a food processor, and blitzing to a puree.

Heat a large pan to a high heat with a little olive oil. Sear the beef strips for 1 minute each side, so they are just browned but still pink in the middle. Set aside.

Lower the heat in the pan to medium. Open the coconut milk, and take 1 tbsp of the thickest ‘cream’ part from the top. Add to the pan – it should begin to sizzle right away.

Stir in the curry paste to the coconut cream. Simmer for 4 – 5 minutes to release the flavours, stirring well to ensure it doesn’t burn. Keep adding a little extra coconut milk at a time if it looks to dry.

Return the beef to the pan, tossing it well to coat in the thick sauce. Add a little more coconut milk so there is a little excess liquid in the pan. Add the fish sauce, then simmer for another 2 – 3 minutes. Serve over rice with a squeeze of lime and plenty of fresh coriander.

Paleo Diet Recipe Primal Panang Beef Curry grass fed-min

http://paleo.com.au/recipe-cauliflower-and-sweet-potato-curry/

Recipe: Cauliflower and Sweet Potato Curry

Cheap to make and wonderfully comforting, this vegetarian curry is great on its own or as a side to some chicken drumsticks. Great for curling up in front of the fire with on a cold winter’s day.

Cauliflower and Sweet Potato Curry Ingredients:

  • 2 cauliflowers, broken into florets
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 red onion, sliced
  • 1tbsp cumin
  • 1 tbsp coriander
  • 1 tsp tumeric
  • 1 tsp chilli powder
  • 1 x 5cm piece of ginger, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 x 400ml can chopped tomatoes
  • 50ml coconut cream
  • Olive oil

Cauliflower and Sweet Potato Curry How To:

Heat a large pan with some olive oil to a medium heat, then add the onions and cook until golden. Throw in the garlic, ginger and spices, and cook for 2 – 3 minutes more.

Add a little more oil, then throw in the cauliflower florets and sweet potatoes. Allow to colour and pick up the flavours for 3 – 4 minutes.

Pour in the chopped tomatoes, stir, and cover with a lid. Leave to simmer for 20 minutes, stirring every now and then.

Thicken with coconut cream just before serving.

Paleo Diet Primal Recipe Cauliflower Sweet Potato Curry-min

Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

One of my favourite curries is Thai Green Curry. Hot and spicy, it’s always a winner. It’s also so easy to make, even if I wasn’t dubious about the ingredients in restaurant versions, I would still prefer to make my own.

Whilst it might “traditionally” be served with rice, my version is far better, served with 100% Paleo cauliflower rice.

Paleo recipe thai green curry-min

Thai Green Curry Ingredients:

The Curry Paste:

  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 lemongrass stalk, chopped
  • 6 garlic cloves, chopped
  • 4 spring onions, chopped
  • 2 tablespoon coriander stems, chopped
  • 3cm piece ginger, peeled and chopped
  • 4 green chillies, deseeded and chopped
  • 4 bird’s eye chillies
  • 2 tablespoons chopped lemongrass
  • 2 tablespoon coconut oil

For the Curry:

  • 1 tablespoon coconut oil
  • 3 tablespoon green curry paste (as made, above)
  • 125ml/4fl oz chicken stock
  • 250ml/8fl oz coconut cream
  • 1 anchovy, finely chopped
  • 4 kaffir lime leaves, torn
  • 500g/1lb chicken breast fillets, cut into chunks
  • 400g aubergine, cut into chunks
  • 1 tablespoon lime juice
  • Handful fresh basil leaves
  • 3 green chillies, deseeded and sliced

How To:

Firstly, make the paste. In a small pan, heat the peppercorn, coriander and cumin seeds, ensuring they do not burn, until they release their scent.

Add the toasted herbs to the remaining paster ingredients in a blender, and blend until it becomes a thick paste. You can store the paste in a jar in the fridge for a week or so.

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.  In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add to the pan the stock, coconut cream, anchovy and leaves, then reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes. To serve, top with the basil leaves and the chilli. Serve immediately with a helping of homemade cauliflower rice.

Do you make your Thai green curry the same way as I do? I’d love to hear what you do different, in the comments below!