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 Caribbean Lamb and Squash Curry-min

Recipe: Caribbean Lamb and Squash Curry

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Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.

Caribbean Lamb and Squash Curry Ingredients:

  • 500g leg of lamb, diced and trimmed of fat
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, grated
  • 1 tsp ground allspice
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tsp garam masala
  • Juice of 1 lime
  • 1 x 400g can chopped tomatoes
  • Coconut oil
  • Salt and pepper
  • Handful fresh coriander, finely chopped

Caribbean Lamb and Squash Curry How To:

1)     Heat a little coconut oil in a large, heavy based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.

2)     Add the a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.

3)     Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.

4)     Check the squash is completely tender, then serve garnished with some fresh coriander.

If you give this curry a try, I’d love to hear how it turned out!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-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

Moroccan Chicken Tagine paleo recipe-min

Recipe: Moroccan Chicken Tagine

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If you've never cooked in one before, tagines are wonderful things. Originating from North Africa, a Tagine is traditionally made from clay and formed of two parts; a circular base, and a tall, cone shaped lid. The shape of the Tagine encourages condensation to return back to the food, locking in all the flavour and moisture. It guarantees delightfully tender, succulent meat and melt in the mouth vegetables every time – which is extra special for us Paleo folk. If you don’t have a tagine, a casserole dish will be almost as good.

This Moroccan chicken tagine recipe encapsulates everything that is good about North African Cuisine – and is perfectly Paleo. Warming, fragrant spices, juicy apricots and ultra tender meat. I defy anyone to not enjoy it!

Moroccan Chicken Tagine Ingredients:

  • 4 chicken breasts, diced
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 cloves of garlic, peeled
  • 2cm piece of ginger, grated
  • 2 tsp ras-el-hanout spice blend
  • Juice 1 lemon
  • 5 fresh apricots, chopped
  • 1 x 400ml can chopped tomatoes
  • Handful fresh coriander
  • 1 tsp coconut oil
  • 200ml water

Moroccan Chicken Tagine How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     In a non stick pan, heat the coconut oil to a medium heat. Add the onions, and cook for 3 – 4 minutes until golden brown. Add the ginger and spice blend, and infuse for another 2 – 3 minutes. Transfer to the tagine.

3)     Add the chopped tomatoes, lemon juice, apricots and garlic cloves and stir well. Transfer the chicken and the squash to the tagine, and add the hot water. Leave to roast in the oven for 40 minutes.

4)     Remove the tagine from the oven, then take off the lid, watching out for steam! Skim off any fat that may have risen to the top, then stir in the fresh coriander.

Have you cooked in a tagine before? What do you make in it?

Moroccan Chicken Tagine paleo recipe-min

Recipe Smoky Chilli Squid paleo fish seafood-min

Recipe: Smoky Chilli Squid

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Seafood is a great source of omega 3 and other nutrients. Fresh Squid can be great, and I particularly like this recipe. The longer you leave this one to marinate, the better.

Smoky Chilli Squid Ingredients:

  • 2 whole squid, skinned and cleaned
  • 1 fresh red chilli, chopped and deseeded
  • 1 red pepper, chopped and deseeded
  • 2 bay leaves
  • 2 cloves smoked garlic
  • Juice of 1 lime
  • 2 tbsp olive oil
  • Small handful fresh coriander

Smoky Chilli Squid How To:

1)     In a food processor, blitz together all the ingredients except the squid.

2)     Place the squid in a resealable plastic bag. Pour over the marinade, then leave in the refrigerator for as long as you want, preferable overnight.

3)     When you’re ready to cook, heat a griddle to a high heat. BBQ the squid for 3 – 4 minutes each side, brushing every now and then with the leftover marinade.

Do you often have seafood? What is your favourite?

Recipe Smoky Chilli Squid paleo fish seafood-min

Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Recipe: Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables

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High quality, lean lamb cutlets aren't only delicious, they are packed with protein and bursting with iron, zinc and vitamin B12. Enjoy Al Fresco with these roasted vegetables for a light, well rounded evening meal.

Greek Style Lamb Cutlets Ingredients:

Greek Style Lamb Cutlets:

  • 8 small lamb cutlets
  • 4 cloves of garlic, peeled
  • Small handful fresh mint, finely chopped
  • Small handful fresh parsley, finely chopped
  • 2 tbsp chopped anchovies
  • Juice 1 lemon
  • 4 tbsp olive oil
  • Black pepper

Roasted Vegetables:

  • 20 – 30 vine ripened cherry tomatoes,
  • 1 courgette, chopped into ½ cm thick rounds
  • 1 onion, chopped into wedges
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • Sea Salt
  • Black Pepper

Greek Style Lamb Cutlets How To:

Preheat the oven to 160C / 325F / Gas Mark 4

To season the lamb cutlets, crush the garlic in a mortar and pestle with the mint, parsley and a little salt. Whisk in the olive oil and lemon juice, then finally stir in the anchovies and a little freshly ground black pepper. Rub the mixture into the lamb chops, then leave to marinade.

Scatter all of the vegetables into a roasting dish. Combine the garlic with the olive oil, then drizzle over the vegetables. Season well with salt and pepper and the oregano. Place into the oven and leave to roast for around 40 minutes.

About 10 minutes before serving, heat a large pan over a high heat with a little olive oil. When really hot, throw in the lamb chops and cook for 2 – 3 minutes each side (for medium). Remove the vegetables from the oven and serve with the lamb.

Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Paleo Diet Recipe Primal Crunchy Cashew Fish Fingers Bites Nuggets-min

Recipe: Crunchy Cashew Fish

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Quick, comforting, and bursting with flavour, this recipe works great with any white fish and makes a fail safe dinner for the whole family.

Cashew Fish Ingredients:

  • 400g sustainable wild white fish, cut into palm sized pieces
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp black peppercorns
  • 2 tsp black mustard seed
  • 3 tbsp cashew nut flour
  • A pinch cayenne pepper
  • A handful of crushed cashews
  • 1 onion, peeled and finely chopped
  • Olive oil
  • A handful of fresh coriander

Cashew Fish How To:

1)     In a mortar and pestle, grind down the black peppercorns and mustard seed. Transfer to a bowl with the cumin, coriander and cayenne, then add the cashew flour.

2)     Heat a pan to a high heat, then dry fry the crushed cashews until golden. Set aside. Add a little of the oil, then sauté the onions for around 5 minutes. Set aside with the cashews.

3)     Add the rest of the oil to the pan. Toss the fish in the cashew and spice mix, then fry for 2 – 3 minutes each side, until lovely and crisp.

4)     Return the onions and cashews to the pan. Season, and finish with the fresh coriander.

Paleo Diet Recipe Primal Crunchy Cashew Fish Fingers Bites Nuggets-min

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Recipe: Spiced Beef Kofte with a Pomegranate Glaze

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Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Spiced Beef Kofte Ingredients:

For the Beef Kofte:

  • 350g lean steak mince (ground beef)
  • 1 egg, beaten
  • ½ an onion, finely chopped
  • 1 clove of garlic, crushed 
  • 1tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander, chopped
  • 1 small red chilli, deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Spiced Beef Kofte How To:

If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.

In a large bowl, mix together all of the kofte ingredients, and form into about 12 mini sausage shaped portions. Place on a roasting dish for 10 – 12 minutes, until cooked through, or throw on the bbq for around 15 minutes.

Meanwhile, combine the pomegranate juice, molasses, honey and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.

Remove the kofte from the heat and leave to cool slightly before piercing with bamboo skewers.

Combine the juice mixture with the pomegranate seeds, then pour oven the kofte. Serve at once.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min

Recipe: Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi

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Szechuan pepper has to one of the most fun ingredients to cook with. Nicknamed ‘the tongue numbing flower pepper,’ this pepper is delightfully floral and leaves a distinct tingle in the mouth. It is also known to enhance certain taste receptors, often making the foods around it taste slightly sweeter! It works great with other spices like star anise, or in this case, Chinese 5 spice.

Szechuan Stir Fry Ingredients:

  • 500g lean beef strips
  • 1 red capsicum (bell pepper), deseeded and chopped into strips
  • 1 zucchini (courgette), thinly sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tsp freshly ground Szechuan pepper
  • 1 tsp Chinese 5 spice
  • 1 tsp ground ginger
  • 400g pak choi
  • Juice of 1 lime

Stir Fry How To:

1)     Heat a little oil in a frying pan to a medium heat. Brown the onions, then add the zucchini and red capsicum and stir fry for a minute or so until softened. Set aside.

2)     In a bowl, combine the Szechuan pepper, 5 spice and ginger with the crushed garlic and lime juice to make a marinade. Toss over the beef, coating well.

3)     Raise the heat of the pan to high. Throw in the beef and stir fry for a couple of minutes – ideally, it will be cooked medium when served.

4)     While the beef is cooking, wash the pak choi and separate the leaves. Lightly steam over some boiling water for 2 – 3 minutes.

5)     Return the vegetables to the pan, add the lime juice, and fry for another minute or so (longer if you like your beef more well done). Remove from the pan, and serve with the steamed pak choi

What are your favourite stir fry ingredients?

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min

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

Recipe: Cauliflower and Sweet Potato Curry

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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