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coconut seafood soup fish_paleo_recipe_diet

Recipe: coconut seafood soup

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This delicious Thai inspired seafood soup is best made right before you serve it. If you want it a little hotter, increase the amount of chilli you add (or if you're extra daring, don't remove the seeds!)

Recipe: coconut seafood soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 250g Halibut (or other white fish fillets), de-boned and roughly shopped
  • 750ml water
  • 1 can coconut milk (see my guide to selecting a good one here)
  • 1 brown onion, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh lemon grass, chopped
  • 1 fresh chilli, deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage, shredded
  • 3 tablespoons fresh coriander, chopped
Instructions
  1. Throw all the ingredients in a pan over a medium heat
  2. Bring to the boil, the reduce to a simmer
  3. Stir occasionally and continue to simmer for 10-15 minutes
  4. Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
  5. Serve and enjoy!

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Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.

Steamed Red Curry Salmon paleo recipe dinner Indian fish-min

Recipe: Steamed Red Curry Salmon

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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

Thai Salmon in the Bag paleo recipe fish dinner lunch foil poached-min

Recipe: Thai Salmon in the Bag

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Packed with heart healthy fats and omega 3, as well as vitamins D and B12, Salmon really is much more than just protein. This recipe is fragrant and fiery, and steaming it in the ‘bag’ locks in all the goodness. Did I mention its easy too?

Thai Salmon in the Bag Ingredients:

  • 4 organic, wild salmon fillets
  • 1 scotch bonnet chilli, deseeded and finely chopped
  • Small handful of fresh coriander, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 spring onions, trimmed and chopped
  • Juice of 1 lime
  • Salt and black pepper

Thai Salmon in the Bag How To:

Heat the oven to 180C / 350F / gas mark 4

Pop each salmon fillet onto a square of tin foil, season with a little salt and pepper.

In a bowl, mix together the remaining ingredients. Transfer to the foil, and seal tightly. Make sure there is at least a 4cm ‘ceiling’ at the top to allow the salmon to steam.

Place the parcels on to a baking tray, and bake for 15 minutes. Serve with a healthy green salad.

Thai Salmon in the Bag paleo recipe fish dinner lunch foil poached-min

Paleo Diet Recipe Primal Panang Beef Curry grass fed-min

Recipe: Panang Beef Curry

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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

Paleo Diet Recipe Primal Tom Yum-min

Recipe: Tom Yum

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Ahh Tom Yum. There’s nothing quite like coming in from work and getting cosy with a bowl of it. Fresh, fragrant, and full of the vibrant flavours that make Thai cooking so special, this Paleo friendly recipe is sure to get those tastebuds tingling. Serve with some cauliflower rice for the perfect dinner.

Tom Yum Ingredients:

  • 750ml homemade chicken stock
  • 16 prawns, shelled and cooked
  • 2 stalks dried lemongrass, chopped
  • 5cm fresh galangal, chopped
  • 2 cloves garlic, crushed
  • 5 dried kaffir lime leaves
  • 2 red birds eye chillies, deseeded and finely chopped
  • Juice 1 lime
  • 2 tbsp thai fish sauce (be careful for additives)
  • Large handful fresh coriander, to serve

Tom Yum How To:

In a large saucepan, combine the stock with the lemongrass, galangal, garlic and lime leaves. Bring to the boil, then simmer for 8 – 10 minutes until fragrant.

Add the prawns and chillies to the pan, and leave to simmer for another 5 minutes until the prawns are fully heated through. The chillies should turn the broth a light red.

Remove from the heat and stir in the lime juice and fish sauce. Serve with lots of fresh coriander torn on the top.

Paleo Diet Recipe Primal Tom Yum-min

Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

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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!