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Mango and Coconut Chicken Curry paleo dinner recipe lunch

Creamy Mango Coconut Chicken Curry (Paleo)

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If you're after a flavourful, nourishing, and creamy dish that doesn't rely on dairy or grains, this Mango Coconut Chicken Curry may just become your next go-to dinner. Inspired by South-East Asian flavours, this curry is mildly spiced and wonderfully aromatic, with a rich and fruity base that makes it particularly appealing to those who aren’t fans of fiery heat.

The combination of mango and coconut milk forms a naturally sweet and velvety sauce that pairs perfectly with tender chicken. Whether you’re cooking for a weeknight family dinner or serving guests, this curry delivers restaurant-quality flavour using clean, wholesome ingredients that support your Paleo lifestyle.

What Makes This Curry Special?

Unlike traditional curries that rely heavily on cream, sugar, or dairy-based yoghurt, this Paleo version gets its richness from full-fat coconut milk and the natural sweetness of ripe mango. The result is a curry that’s both indulgent and nutrient-dense. You’ll also benefit from the anti-inflammatory properties of ginger and turmeric, both of which feature prominently in this recipe.

It's warming and comforting, without being overpowering. This makes it an ideal choice if you're feeding children or guests who prefer mild, well-balanced spice. That said, if you like a bit more kick, there's plenty of room to adjust the seasoning to suit your palate.

Mango and Coconut Chicken Curry paleo dinner recipe lunch
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5 from 1 vote

Mango Coconut Chicken Curry

This Mango Coconut Chicken Curry is a creamy and fruity Asian-inspired dish, perfect for those who prefer a milder curry. Enjoy the anti-inflammatory benefits of ginger and turmeric, combined with the delicious flavours of mango and coconut.
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Asian, Indian, Paleo
Keyword: Creamy Chicken Curry, Healthy Curry Recipe, Mango Coconut Chicken Curry, Non-Spicy Curry, Paleo Chicken Curry
Servings: 4
Calories: 450kcal
Cost: 25

Equipment

  • Large heavy-based pan
  • Food processor

Ingredients

  • 1 medium free-range chicken roasted and left to cool
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp coconut oil
  • 1 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
  • 100 g fresh ginger peeled and roughly chopped
  • 2 large ripe mangoes
  • 1 x 400 ml can coconut milk
  • 400 ml homemade chicken stock

Instructions

  • First, 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.
  • Next, 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.
  • Then, 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.
  • Finally, a couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.

Why Use a Whole Chicken?

This particular version came together because I had a cooked roast chicken left over in the fridge. Using a whole bird brings added depth to the dish, thanks to the blend of light and dark meat. The dark meat remains juicy and flavourful, while the white meat soaks up the sauce beautifully.

Buying whole chickens is also a smart choice economically. You get more meat for your money and can use the bones to make homemade broth afterwards. That said, if you're pressed for time or simply prefer to use one type of meat, feel free to substitute with about 500–600g of boneless chicken breast or thigh. Just be sure to cook thoroughly before adding to the sauce if using raw meat.

Perfecting the Mango Coconut Sauce

The sauce is the heart of this curry. To get the best results, use a ripe mango that’s naturally sweet and fragrant. If you’re making this dish out of mango season, you can use frozen mango chunks—just thaw them before blending.

Here’s what gives the sauce its unique flavour profile:

  • Mango: Adds natural sweetness and helps thicken the sauce.
  • Coconut milk: Brings a creamy richness without needing dairy.
  • Ginger and turmeric: Add warmth, colour, and anti-inflammatory properties.
  • Garlic and onion: Provide a savoury base for the curry’s flavour.
  • Lime or lemon juice: Balances the sweetness with acidity and lifts the dish.

You can blend the mango beforehand or allow it to break down slowly in the pan depending on the texture you prefer. If you want a completely smooth sauce, blitz it in a blender before returning to the pot.

Cooking Tips for Success

Follow these tips to make sure your Mango Coconut Chicken Curry comes out beautifully every time:

  • Sauté your spices: Don’t skip this step. Heating spices in oil awakens their flavours and helps them infuse into the dish.
  • Don’t boil the coconut milk: Keep it at a low simmer to preserve its creaminess and prevent separation.
  • Taste as you go: Adjust the salt, acid, and heat levels at the end so they balance the sweetness of the mango perfectly.
  • Rest the curry before serving: Let it sit for 5–10 minutes off the heat to allow the flavours to meld together.

Serving Suggestions

This Mango Coconut Chicken Curry is versatile enough to be enjoyed in many different ways. Here are a few Paleo-friendly options:

  • Cauliflower rice: A light and fluffy base that absorbs the curry beautifully.
  • Zucchini noodles: Add texture and keep the meal low in carbohydrates.
  • Steamed greens: Such as bok choy, spinach, or broccoli for added fibre and micronutrients.
  • Sweet potato mash: A richer, comforting side that balances the curry’s natural sweetness.

If you’re serving guests, garnish with a few fresh coriander leaves, a wedge of lime, and a sprinkling of toasted coconut flakes to enhance presentation and aroma.

Storing Leftovers

This curry stores wonderfully and actually tastes better the next day as the flavours continue to develop. Here’s how to store it:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
  • Reheat: Gently on the stovetop over medium heat, stirring occasionally. Avoid microwaving if possible to prevent uneven heating or sauce splitting.

This makes it an excellent candidate for meal prep. Simply divide into single-serve containers and store until you need a nourishing, ready-to-heat dinner.

Adjusting the Flavour to Suit Your Taste

Not everyone likes the same level of sweetness or spice, so here are a few tweaks you can try based on your preference:

  • Spicier: Add fresh chilli or a pinch of cayenne pepper to the base.
  • Less sweet: Use only half a mango or choose a slightly underripe one.
  • More tang: A splash of extra lime juice at the end can cut through the richness.
  • Creamier: Stir in a spoon of cashew butter for added body and fat.

This flexibility makes the recipe ideal for families or groups with diverse palates. It’s easy to adjust and almost impossible to get wrong.

Why This Curry Works for a Paleo Lifestyle

One of the best things about this Mango Coconut Chicken Curry is that it fits effortlessly into a Paleo lifestyle. It’s completely free from grains, dairy, refined sugar, and processed ingredients. Instead, it celebrates natural flavours from whole foods that nourish your body and satisfy your cravings.

The coconut milk provides a great source of healthy fats, while the mango adds natural sugars without needing anything artificial. The chicken gives the dish plenty of protein to keep you full and fuelled. Add in the healing power of ginger, turmeric, and garlic, and you’ve got a balanced, flavourful meal that truly supports your health.

Final Thoughts

This Paleo Mango Coconut Chicken Curry is more than just a meal—it’s a celebration of real food, bold flavours, and nourishing ingredients. Whether you’re looking for a new way to use leftover roast chicken or simply craving something rich and comforting, this recipe is one you’ll come back to often.

Don’t forget to share your version in the comments or on social media—I'd love to see how you made it your own. And if you’re hungry for more easy and delicious Paleo meals, make sure you’re signed up to the newsletter for weekly inspiration.

Mango and Coconut Chicken Curry paleo dinner recipe lunch

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Spicy Tomato Pigs Trotters – Offal Reimagined

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If you're looking to broaden your culinary horizons and embrace the full spectrum of nose-to-tail eating, this Spicy Tomato Pigs Trotters recipe is the perfect place to begin. Often overlooked and underappreciated, pigs trotters are packed with collagen, minerals, and flavour—and when slow-cooked in a rich, spicy tomato sauce, they transform into something truly special.

My journey with offal hasn’t always been an enthusiastic one. Like many, I once avoided the obscure cuts, sticking instead to more familiar territory. Pigs trotters in particular always gave me pause. I'd see them in my butcher’s display, untouched and slightly intimidating. But curiosity (and a desire to waste less and cook more sustainably) finally won out, and I’m so glad it did.

After a long, slow cook, the tough sinew and skin give way to deeply savoury, gelatinous meat that soaks up the heat and acidity of the spicy tomato sauce beautifully. This dish is a triumph of patience and bold flavours—and it fits perfectly into a Paleo framework.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas
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5 from 1 vote

Spicy Tomato Pigs Trotters

These Spicy Tomato Pigs Trotters are a delightful surprise for those venturing into cooking with offal. The slow-cooked trotters become tender and flavourful, simmered in a rich, spicy tomato sauce. Perfect for a hearty and nutritious Paleo dinner.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Hearty Dinner, Paleo Offal Recipe, Slow-Cooked Pigs Trotters, Spicy Tomato Pigs Trotters
Servings: 4
Calories: 350kcal
Cost: 15

Equipment

  • Large saucepan

Ingredients

  • 4 large pigs trotters
  • Sea salt and black pepper
  • Olive oil
  • 1 large onion finely chopped
  • 4 red chillies deseeded and chopped
  • 2 cloves garlic crushed
  • 1 tsp dried oregano
  • 2x 400 ml cans chopped tomatoes
  • 4 large carrots peeled and chopped into chunks
  • Large handful fresh basil torn, to serve

Instructions

  • First, score the skin on the trotters, and season well with sea salt and plenty of black pepper.
  • Next, heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.
  • Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic, and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.
  • Twenty minutes before serving, add the chopped carrots, then cover again. Continue to simmer until the carrots are tender.
  • Finally, serve the dish garnished with fresh basil.

Why Cook with Pigs Trotters?

It’s easy to get stuck in the habit of buying familiar cuts like chicken breast or beef mince, but eating the whole animal is more sustainable and often far more nutritious. Trotters are rich in collagen, which supports joint, skin, and gut health. They’re also affordable, making them a fantastic option for budget-conscious Paleo cooks looking to maximise both flavour and nutrition.

Cooking with trotters also aligns beautifully with traditional diets, where offal and bone-in cuts were prized for their density of nutrients. This isn’t just about culinary curiosity—it’s about embracing a more ancestral and respectful way of eating.

Flavour Meets Function: The Spicy Tomato Sauce

The beauty of this dish lies in its bold, comforting sauce. The tomato base brings natural acidity and sweetness, which cuts through the richness of the meat, while a medley of warming spices adds complexity and depth. You’ll find heat from chillies, smokiness from paprika, and an aromatic backbone from garlic and onion.

When making tomato-based dishes, it’s important to select a high-quality source. Avoid overly processed brands that contain added sugars, preservatives, or unnecessary additives. If you’re using canned tomatoes, be sure to check the label—this guide to which brands to avoid is a great place to start.

Tips for Preparing Trotters

If this is your first time handling pigs trotters, here are a few tips to make the process easier:

  • Ask your butcher to clean and split them: This saves time and effort at home, and ensures you can access all the edible parts more easily after cooking.
  • Rinse thoroughly: Before cooking, give them a good rinse under cold water to remove any residual bone dust or debris.
  • Blanching helps: For a cleaner broth and more refined flavour, you can parboil the trotters for 5–10 minutes and then discard the water before starting your actual recipe.
  • Slow cooking is key: These cuts benefit most from gentle, prolonged heat. A simmering pot over several hours will yield the best results.

Customising Your Curry

Though this dish is rich and robust, it’s also highly adaptable. If you’d like to make it your own, consider the following additions or variations:

  • Add root vegetables: Carrot or sweet potato add a subtle sweetness and make the dish heartier.
  • Layer in leafy greens: Spinach or kale stirred in towards the end adds a fresh element and boosts nutrient content.
  • Try different herbs: Bay leaves, thyme, or even a pinch of cinnamon can enhance the depth of the sauce.
  • Adjust the heat: Prefer a milder flavour? Tone down the chilli or replace with smoked paprika for warmth without the fire.

Because the sauce is so flavourful, it pairs well with a wide range of ingredients. Even if you’re cooking for someone unsure about offal, this dish could win them over with its rich, comforting aroma and satisfying texture.

Serving Suggestions

Due to its hearty nature, this dish is best served with something to soak up the sauce. Here are a few Paleo-friendly serving ideas:

  • Cauliflower mash: Creamy and neutral, it lets the flavours of the sauce shine through.
  • Roasted vegetables: Pumpkin, carrots, or parsnip are great roasted with garlic and rosemary.
  • Cauliflower rice: A grain-free base that absorbs the spicy tomato sauce beautifully.
  • Simple green salad: If you want to lighten things up, serve alongside fresh greens dressed with lemon juice and olive oil.

Storage and Leftovers

Spicy Tomato Pigs Trotters actually taste even better the next day, once the flavours have had a chance to deepen and settle. Here’s how to store and reheat leftovers safely:

  • Refrigerate: Store in an airtight container for up to 3 days. The sauce may thicken slightly but will loosen when reheated.
  • Freeze: This dish freezes well. Portion into freezer-safe containers and store for up to 3 months.
  • To reheat: Gently warm over low heat on the stove until piping hot. Add a splash of water or extra tomato sauce if it needs loosening.

Leftovers can also be used as a flavourful addition to soups or stews. Simply shred the meat and stir into a broth-based dish for a collagen-rich protein boost.

Health Benefits of Offal and Gelatin-Rich Cuts

Pigs trotters are more than just a culinary curiosity. They’re a powerhouse of nutrients that are often lacking in modern diets. Rich in gelatin and collagen, these cuts can support gut health, skin elasticity, joint function, and even help reduce inflammation.

They’re also high in minerals like zinc, calcium, and magnesium—nutrients essential for immune function, bone health, and energy production. By including a variety of cuts in your diet, you create a more balanced, nutrient-dense way of eating that reflects traditional dietary wisdom.

Why It Works for Paleo

This dish ticks all the boxes for those following a Paleo lifestyle. It’s completely free from grains, dairy, and refined sugars. Instead, it focuses on whole-food ingredients, healthy fats, natural spices, and nutrient-rich meat.

More importantly, it celebrates a nose-to-tail approach to eating—something that aligns with ancestral diets and sustainable meat consumption. If you’re trying to reduce waste and eat more ethically, embracing offal is a meaningful and flavourful way to do so.

Final Thoughts

Cooking with pigs trotters might not be your first instinct, but it’s a choice that pays off. This Spicy Tomato Pigs Trotters recipe reimagines offal in a way that’s approachable, comforting, and genuinely delicious. It’s a perfect introduction for anyone curious about using lesser-known cuts without sacrificing flavour or nutrition.

Give it a try and see how something that once seemed intimidating can become a cherished part of your recipe rotation. If you do make this dish, I’d love to hear how it turned out. Share your thoughts or tweaks in the comments below, and don’t forget to sign up for the newsletter for more Paleo inspiration.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

DIY Mackerel Ceviche with Rocket paleo recipe-min

DIY Mackerel Ceviche with Rocket (Paleo)

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If you’ve never made ceviche before, now is the perfect time to give it a go. This DIY Mackerel Ceviche with Rocket is a light, refreshing, and incredibly healthy dish that fits beautifully into a Paleo lifestyle. It may look like something you’d only find in a fine dining restaurant, but don’t be intimidated—it’s surprisingly simple to prepare at home.

Ceviche is a traditional Latin American dish where fish is “cooked” using the acid in citrus juice, typically lime or lemon. Despite being uncooked in the conventional sense, the acid denatures the proteins in the fish in a process similar to cooking with heat. The result is tender, tangy, and bursting with flavour. Unlike sushi, which uses raw fish, ceviche is cured and safe to eat when prepared properly with fresh ingredients.

For this recipe, we’re using fresh mackerel, which is rich in omega-3 fatty acids and has a bold flavour that pairs perfectly with the sharpness of citrus and the peppery bite of rocket. If you’re near a fishmonger or coastal market, look for the freshest mackerel available. The quality of the fish will define the final flavour and texture of your ceviche.

DIY Mackerel Ceviche with Rocket paleo recipe-min
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5 from 1 vote

DIY Mackerel Ceviche with Rocket

A fresh and zesty ceviche featuring mackerel marinated in lime juice, chillies, and spring onions, served with peppery rocket. Perfect for a light and refreshing lunch.
Prep Time10 minutes
Marinating Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Fusion, Latin American
Keyword: fresh fish recipe, Mackerel ceviche, paleo ceviche, quick lunch
Servings: 2 Serves
Calories: 250kcal
Cost: $15

Equipment

  • Resealable Plastic Bag

Ingredients

  • 2 large mackerel fillets
  • Juice of 1 large lime
  • 1 tablespoon olive oil
  • 2 red chillies deseeded and finely chopped
  • 2 spring onions trimmed and finely chopped
  • Sea salt
  • Black pepper
  • A handful of fresh rocket

Instructions

  • Prepare the Mackerel: Slice the mackerel into thin strips. Place in a resealable plastic bag.
  • Marinate the Fish: Toss in the lime juice, chilli, spring onion, and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.
  • Serve: Remove from the bag and serve with plenty of fresh rocket.

Notes

  • Use the freshest mackerel you can find for the best flavour.
  • Adjust the amount of chilli to your heat preference.
  • Serve immediately after marinating for the best texture and taste.

Why Mackerel?

Mackerel is an oily fish known for its high levels of healthy fats, particularly omega-3s, which are essential for brain health, heart function, and reducing inflammation. It also contains vitamin D, selenium, and B vitamins—nutrients that are often lacking in modern diets. When combined with vitamin C-rich citrus juice, this recipe becomes a powerhouse of essential nutrients.

Its firm flesh and bold flavour make mackerel a great choice for ceviche, standing up well to the acidity of the marinade. It’s also relatively inexpensive compared to other fish used in ceviche, such as snapper or kingfish, making it a smart and sustainable option.

Is Ceviche Safe?

One of the most common questions about ceviche is whether it’s safe to eat. The answer is yes—if you start with very fresh fish and follow safe preparation practices. The citrus juice used in the recipe does not kill all bacteria or parasites, but it does denature the proteins in the fish, giving it a firm, opaque appearance similar to traditional cooking. For added peace of mind, you can freeze the fish for at least 24 hours before making ceviche, which helps eliminate any potential parasites.

If you’re buying fish specifically for this recipe, let your fishmonger know you’re making ceviche. They’ll often help you choose the freshest fish and may even fillet and skin it for you on request.

Key Ingredients and Their Benefits

Let’s take a closer look at what goes into this recipe and why each component plays an important role in both flavour and health:

  • Fresh mackerel: High in protein and omega-3 fatty acids, it forms the base of this dish.
  • Lime juice: Provides the acidity needed to cure the fish and adds a bright, tangy flavour.
  • Red onion: Offers a bit of crunch and a subtle sweetness to balance the acidity.
  • Chilli: Adds heat and complexity. Adjust the quantity to suit your spice tolerance.
  • Coriander (optional): Brings freshness and a herbal note that brightens the dish.
  • Rocket (arugula): The peppery greens add a crisp, bitter edge that contrasts beautifully with the tender fish.

This combination creates a well-balanced plate that feels vibrant and light, yet deeply satisfying.

Tips for Perfect Ceviche

To make the most out of your ceviche, here are a few essential tips:

  • Use the freshest fish possible: Ceviche is only as good as the fish you use. If it smells “fishy,” it’s not fresh enough.
  • Marinate just long enough: You don’t need to leave the fish in the citrus for hours. About 10–20 minutes is usually enough for thin slices or small cubes. Any longer and the fish can become mushy.
  • Use non-reactive bowls: Citrus juice can react with metal, so use glass or ceramic for marinating.
  • Slice evenly: This ensures the fish cures at the same rate, avoiding over- or under-cured bits.

Customising the Recipe

This mackerel ceviche is delicious as-is, but it’s also easy to customise to your taste. Here are some ideas to experiment with:

  • Try different citrus: A mix of lime and orange juice adds sweetness and depth.
  • Add avocado: Cubed avocado brings creaminess and extra nutrients.
  • Swap in other herbs: Mint, basil, or dill can offer new flavour profiles.
  • Include cucumber: For extra crunch and a cooling contrast to the chilli.

You can also switch the fish if mackerel isn’t available. Try snapper, kingfish, trevally, or even scallops or prawns. The key is using seafood that is very fresh and firm in texture.

What to Serve with Mackerel Ceviche

This dish is perfect as a starter or light main. Here are some Paleo-friendly ways to serve it:

  • On a bed of rocket: As featured in the recipe, rocket adds peppery bite and freshness.
  • With plantain chips: Thin, crispy plantain slices provide a satisfying crunch.
  • Wrapped in lettuce leaves: Great for handheld bites or party appetisers.
  • With roasted sweet potato slices: For a heartier, slightly sweet contrast.

Ceviche also pairs wonderfully with iced herbal tea, sparkling water with lime, or even kombucha for a refreshing, gut-friendly drink option.

Storing and Safety

Ceviche is best served fresh, shortly after preparation. However, if you have leftovers, store them in an airtight container in the fridge and consume within 24 hours. The acidity continues to “cook” the fish, so over time the texture can become less appealing. Do not freeze ceviche once it has been marinated, as it will degrade the texture further.

Is Ceviche Paleo?

Absolutely. This dish is made from whole, unprocessed ingredients and fits well within Paleo guidelines. It’s free from grains, dairy, legumes, and refined sugar. More than that, it embodies the core of the Paleo ethos: nutrient-dense, seasonal, and satisfying food that connects you with ancestral ways of eating.

It’s also a great way to incorporate more omega-3-rich fish into your diet, which is often missing from modern eating patterns. The fresh herbs, chillies, and vegetables provide antioxidants and phytonutrients, helping to support your overall wellbeing.

Final Thoughts

If you’ve been curious about ceviche but felt too intimidated to try it, this DIY Mackerel Ceviche with Rocket is the perfect starting point. It’s simple, quick, and bursting with flavour, not to mention incredibly good for you. The balance of tangy citrus, fresh herbs, and naturally oily fish creates a dish that feels luxurious while still being rooted in clean, whole ingredients.

Whether you’re looking to impress guests, add variety to your weekly meals, or simply explore something new, ceviche offers a rewarding experience. And once you’ve made it once, you’ll find yourself making it again and again with different variations and twists.

Have you made your own ceviche before? Did this recipe change your mind about eating raw or semi-raw fish? Let us know in the comments—we’d love to hear your take. For more Paleo seafood recipes, be sure to check out my Seafood Chowder recipe for another fresh and nourishing meal idea.

DIY Mackerel Ceviche with Rocket paleo recipe-min

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Sri Lankan King Prawn Curry – Paleo Version

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Rich in culture, history, and deeply layered flavour, Sri Lankan cuisine is one of South Asia’s best-kept culinary secrets. This Sri Lankan King Prawn Curry draws on the island’s centuries-old spice trade and abundance of fresh seafood to deliver a dish that’s both vibrant and comforting. For lovers of bold, spicy food, this recipe is an absolute must-try.

Located in the Indian Ocean, Sri Lanka has long been at the crossroads of international trade. Its strategic position made it a melting pot of culinary traditions from traders across Asia, Africa, and Europe. Today, this influence can still be tasted in the unique combination of spices and ingredients used in everyday Sri Lankan cooking. Think cinnamon, cardamom, turmeric, mustard seeds, chilli, and curry leaves—all working in harmony to create rich and deeply aromatic meals.

This particular prawn curry is one of the many iconic dishes born from that legacy. Made with juicy king prawns and your choice of vegetables simmered in a rich coconut-based sauce, it’s as satisfying as it is easy to prepare. Whether you’re new to Sri Lankan food or already a fan, this Paleo-friendly version stays true to traditional flavours while using whole, natural ingredients that nourish your body.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry
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5 from 1 vote

Sri Lankan King Prawn Curry

A fragrant and spicy curry featuring king prawns and a blend of Sri Lankan spices, making for a delightful and enchanting dish. Serve with a light salad or cauliflower rice for a more substantial meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Sri Lankan
Keyword: King prawn curry, seafood curry, spicy prawn curry, Sri Lankan curry
Servings: 4 Serves
Calories: 350kcal
Cost: $30

Equipment

  • Large heavy-based pan

Ingredients

  • 500 g 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
  • 4 cm fresh ginger grated
  • 1 x 400ml can coconut milk
  • Juice of 2 limes
  • Small handful fresh coriander to serve

Instructions

  • Prepare the Prawns: 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.
  • Sauté the Aromatics: Heat the remaining coconut oil in a large pan over 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.
  • Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
  • Combine Ingredients: 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.
  • Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Notes

  • Adjust the amount of chilli to your preferred heat level.
  • Feel free to add other vegetables you have on hand for added variety.
  • Serve with cauliflower rice or a light salad for a complete meal.

Why King Prawns?

King prawns are a great source of lean protein and contain vital nutrients like selenium, vitamin B12, iodine, and zinc. Their meaty texture makes them perfect for curry dishes, as they hold up well to bold flavours without overcooking quickly like smaller shrimp.

Seafood is a staple of Sri Lankan cuisine, and prawns in particular are a favourite. They absorb spice beautifully and pair exceptionally well with the creamy richness of coconut milk, a classic base in island curries. If you can’t find king prawns, feel free to substitute with tiger prawns, peeled shrimp, or even firm white fish like snapper or cod.

The Importance of Sri Lankan Spices

What sets Sri Lankan curry apart from other South Asian styles is the generous use of deeply toasted and ground spices. Toasting whole spices before grinding intensifies their aroma and adds a slightly smoky undertone. Common spices include:

  • Turmeric: Offers anti-inflammatory benefits and gives the dish a golden hue.
  • Mustard seeds: Add a sharp, peppery flavour and crackle when heated in oil.
  • Coriander and cumin: Provide earthiness and depth.
  • Cardamom and cinnamon: Bring a gentle sweetness and warmth.
  • Chilli: Packs the punch. Adjust according to your heat preference.

If you’re curious about building a spice pantry, have a look at this round-up of essential herbs and spices to include in your Paleo kitchen.

Choosing Your Vegetables

This recipe calls for courgettes (zucchini), which soften beautifully in the sauce while absorbing its flavours. However, feel free to substitute based on what’s in season or what you have in the fridge. Good alternatives include:

  • Sliced aubergine (eggplant)
  • Green beans or snake beans
  • Cauliflower florets
  • Baby spinach or kale added at the end
  • Diced sweet potato or pumpkin for a heartier version

Whatever you choose, try to cut vegetables to a uniform size so they cook evenly alongside the prawns.

To Serve: Keep It Paleo

Traditionally, Sri Lankan curry would be served with rice and sambals. For a grain-free Paleo option, you can serve this curry with a generous helping of cauliflower rice. It soaks up the sauce well and keeps the dish light and nutrient-dense.

Alternatively, pair with a crisp green salad dressed simply with lemon juice and olive oil to contrast the richness of the curry. You can also add a dollop of coconut yoghurt on the side for a refreshing cooling element, especially if you're using a heavy hand with the chilli.

Onion Types and Flavour Balance

While the recipe traditionally uses yellow or brown onions for their mellow sweetness, red onions can be used in a pinch. That said, not all onions are equal in flavour. Red onions are slightly sharper and more pungent when raw, but they mellow when cooked. If using red onions, consider slicing them a little finer or giving them extra cooking time to balance the dish.

To get the most from your ingredients, try learning when to use different onions in your meals. For more insights, check out the recipe archive for Paleo dishes using a variety of flavour-building techniques.

Tips for the Perfect Sri Lankan King Prawn Curry

  • Don’t overcook the prawns: They only need a few minutes. Add them near the end to avoid rubbery texture.
  • Use full-fat coconut milk: This gives the dish its creamy texture. Light versions can be watery and less satisfying.
  • Toast your spices: This small step unlocks more flavour and gives your curry an authentic depth.
  • Let the curry rest: A few minutes off the heat allows flavours to meld and intensify.

Storing and Reheating Leftovers

This curry stores beautifully, and the flavour only deepens with time. Here’s how to keep it fresh:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Best to freeze before adding prawns. The sauce can be made in advance and frozen for up to 3 months. Defrost, reheat, and then add prawns fresh.
  • To reheat: Warm gently on the stove. Avoid boiling once the prawns are added, as they can become tough.

Batch cooking the sauce base without the seafood is a great idea if you’re short on time. Simply thaw and add seafood just before serving for a quick, nutritious dinner.

Is This Curry Paleo-Friendly?

Absolutely. This dish is naturally grain-free, legume-free, and dairy-free. It uses whole food ingredients and relies on healthy fats and high-quality protein. It’s a perfect example of how Paleo meals can be both exciting and globally inspired. You’ll be enjoying authentic Sri Lankan flavour without compromising your health goals or dietary guidelines.

Final Thoughts

Making a curry from scratch may seem intimidating, but this Sri Lankan King Prawn Curry is a great entry point into the world of homemade curries. It’s straightforward, versatile, and packed with nutrients. From the bold spice blend to the rich coconut sauce and tender prawns, every bite offers something memorable.

Whether you’re cooking for one or feeding a family, this recipe is sure to impress. Plus, it’s a great conversation starter if you’re looking to explore more global cuisine while sticking to clean, Paleo-friendly eating.

If you try this curry, I’d love to hear how it turned out. What vegetables did you add? Did you use a different protein? Share your variations in the comments below. And for more globally inspired Paleo meals, don’t forget to sign up for the newsletter and follow along on social media.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

North African Carrot Slaw recipe paleo primal carrots

North African Carrot Slaw with a Paleo Twist

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This vibrant and refreshing North African Carrot Slaw is a celebration of colour, texture, and spice. Inspired by the warm, fragrant flavours of Moroccan cuisine, this slaw combines shredded carrots with juicy sultanas, crunchy almonds, and aromatic spices to create a side dish that’s both comforting and exciting. It’s naturally sweet, gently spiced, and totally Paleo-friendly—making it the perfect companion to grilled meats, particularly chicken wings or drumsticks.

While traditional coleslaws often rely on mayonnaise or cream-based dressings, this North African variation is lighter and brighter. The dressing is made with olive oil, lemon juice, and a carefully selected blend of warming spices that reflect the heart of Moroccan cooking. The result is a slaw that feels fresh and wholesome, yet robust enough to stand up to heartier main dishes.

North African Carrot Slaw recipe paleo primal carrots
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5 from 1 vote

North African carrot slaw

Experience the vibrant flavors of North Africa with this fresh and spicy carrot slaw. Perfectly paired with chicken wings or drumsticks, this healthy, paleo-friendly slaw is packed with fruity and gently spiced goodness.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Sides
Cuisine: Moroccan, North African, Paleo
Keyword: healthy carrot slaw, Moroccan slaw, North African carrot slaw, paleo carrot salad, spiced carrot slaw
Servings: 4 serves
Calories: 120kcal
Cost: $8

Equipment

  • Grater
  • Bowl

Ingredients

  • 5 carrots grated
  • 1 clove of garlic finely chopped
  • 1 tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions trimmed and finely chopped
  • 1 tbsp coriander finely chopped
  • 1 tbsp mint finely chopped
  • 1 stick of celery finely chopped
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Sea salt and black pepper to taste

Instructions

  • Soak the Sultanas: Start by soaking the sultanas in hot water for 5 minutes. This will plump them up and make them juicier.
  • Prepare the Vegetables: While the sultanas are soaking, grate the carrots and finely chop the garlic, spring onions, coriander, mint, and celery.
  • Combine Ingredients: In a large bowl, mix together the grated carrots, chopped garlic, sesame seeds, soaked sultanas, spring onions, coriander, mint, and celery. Ensure everything is evenly distributed.
  • Dress the Slaw: Drizzle the olive oil and lemon juice over the salad. Toss well to ensure all ingredients are well coated.
  • Season: Season to taste with sea salt and black pepper. Adjust the seasoning as needed.
  • Serve: Serve immediately as a refreshing side dish. This slaw pairs wonderfully with chicken wings or drumsticks for a complete meal.

The Inspiration Behind This Dish

Moroccan and North African cuisine is famed for its use of spices and its ability to transform humble ingredients into flavourful, unforgettable dishes. Carrots, in particular, are a staple in Moroccan cooking. They appear in tagines, salads, and pickled dishes across the region. Here, they take centre stage in a slaw that brings together traditional ingredients with a modern Paleo twist.

Whether served alongside grilled meat, spooned over cauliflower couscous, or enjoyed on its own as a light lunch, this carrot slaw offers a bright and nutritious option that complements a variety of meals. It’s also naturally free from grains, dairy, and refined sugars—making it perfect for anyone following a clean eating or Paleo lifestyle.

What Makes This Slaw Stand Out?

This isn’t your average carrot salad. The secret lies in the thoughtful balance of flavour and texture:

  • Carrots: Fresh, shredded carrots are the base. They’re naturally sweet, crunchy, and full of beta-carotene and fibre.
  • Sultanas: These add a chewy texture and subtle sweetness, which balances the spices beautifully.
  • Almonds: Provide crunch and a nutty depth. Lightly toasted slivers or chopped almonds work best here.
  • Herbs: Fresh coriander or mint brings brightness and a refreshing lift.
  • Spices: Ground cumin, cinnamon, and coriander add warmth and complexity. These spices are commonly used in Moroccan kitchens and are key to the dish’s character.
  • Lemon and olive oil: This light dressing enhances the flavours without overpowering the freshness of the vegetables.

The combination of these ingredients results in a dish that’s fragrant, slightly sweet, and satisfyingly crunchy. It’s proof that healthy, plant-based food can be exciting and indulgent at the same time.

Health Benefits of This Carrot Slaw

Aside from being delicious, this slaw is packed with nutritional benefits:

  • Carrots are high in beta-carotene, which your body converts into vitamin A—essential for healthy skin, eyes, and immune function.
  • Sultanas contain antioxidants and iron, offering natural sweetness without added sugar.
  • Almonds provide healthy fats, magnesium, and vitamin E, which support heart and brain health.
  • Spices like cumin and cinnamon are anti-inflammatory and may help regulate blood sugar.

This dish proves that flavour doesn’t have to come at the expense of your health. Every bite is doing your body good, while satisfying your taste buds at the same time.

Serving Suggestions

This slaw is incredibly versatile. Here are some ways to incorporate it into your meals:

  • Pair with grilled meats: Especially chicken wings or thighs, lamb skewers, or grilled beef.
  • Use as a salad base: Add cooked chicken, flaked salmon, or sliced boiled eggs to turn it into a full meal.
  • Serve with a Paleo mezze platter: Include olives, grilled vegetables, and baba ganoush for a Middle Eastern-inspired feast.
  • Spoon over cauliflower rice: For a vibrant, grain-free side dish that adds colour and texture to any meal.

It’s also a great option to bring to barbecues or picnics, as it travels well and doesn’t require refrigeration for short periods.

Tips for Perfecting This Slaw

  • Use freshly grated carrots: Pre-shredded options are convenient but often dry. Grating your own ensures a fresher, juicier texture.
  • Let it marinate: Allow the slaw to sit for at least 20 minutes before serving. This gives the flavours time to meld and makes the slaw even more delicious.
  • Toast the almonds: Lightly toasting enhances their flavour and adds a lovely crunch.
  • Balance the sweetness: If your sultanas are especially sweet, a squeeze of lemon or a pinch of salt can help even out the flavour.

Storage and Make-Ahead Tips

This slaw stores well in the fridge and can be made a day ahead. In fact, the flavours deepen and become more pronounced after a few hours of marinating. Store in an airtight container for up to three days. Just give it a gentle toss before serving to redistribute the dressing and juices.

It's also ideal for meal prep. Portion into jars or containers for ready-to-go lunches or sides throughout the week. If you’re packing it for a picnic, keep it chilled until serving time for maximum freshness.

Is It Paleo-Friendly?

Absolutely. This North African Carrot Slaw is made entirely from real, unprocessed ingredients. There’s no added sugar, dairy, or grains—just vegetables, nuts, herbs, and spices. It aligns with the Paleo philosophy of eating nutrient-dense, whole foods while exploring bold, exciting flavours from global cuisines.

It’s also suitable for those following Whole30 (with a quick check on compliant dried fruit), and it’s naturally gluten-free and vegan. A win on all fronts!

Variations to Try

This recipe is very forgiving and can be adjusted based on your preferences or what you have available. Here are a few ideas:

  • Swap almonds for walnuts or pistachios for a different nutty profile.
  • Add grated beetroot for a deeper colour and earthy sweetness.
  • Use dried cranberries or chopped dates instead of sultanas for a change in sweetness.
  • Include thinly sliced fennel for an aniseed note and extra crunch.
  • Sprinkle with za’atar or sumac to take the spice profile in a different direction.

Once you’ve made the base recipe, you’ll find it easy to adapt based on the season, your mood, or what’s in your pantry.

Final Thoughts

If you’re looking to add something fresh and exciting to your meal rotation, this North African Carrot Slaw is a fantastic place to start. It’s quick to prepare, incredibly flavourful, and packed with nutrients. With its colourful presentation and dynamic taste, it’s a guaranteed crowd-pleaser—even for those who usually skip the salad.

Whether you’re enjoying it with grilled chicken, packing it into lunchboxes, or making it the star of a picnic spread, this slaw will quickly become a go-to in your recipe collection.

Have you made this dish? Did you add your own spin or use different nuts or herbs? I’d love to hear your feedback. Share your experience and variations in the comments below. And for more globally inspired Paleo recipes, be sure to check out the full recipe archive for even more inspiration.

North African Carrot Slaw recipe paleo primal carrots

South Indian Pepper Chicken paleo diet recipe dinner

Pepper Chicken – South Indian Inspired Paleo Dish

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If you're craving something bold, spicy, and unmistakably satisfying, this South Indian Pepper Chicken recipe should be next on your Paleo meal plan. While many South Indian dishes lean towards vegetarian ingredients, there are a few meat-based recipes that truly stand out—this is one of them. It’s a fiery, full-bodied dish where black pepper doesn’t just make a cameo but takes centre stage.

In most recipes, black pepper plays a background role, enhancing flavours quietly from the sidelines. Here, however, it’s celebrated as a hero ingredient. When used generously and intentionally, black pepper delivers a heat that’s very different from chillies. It’s earthy, fragrant, and lingers on the palate in the best possible way. So if you're a fan of spice, this dish will not disappoint.

South Indian Pepper Chicken paleo diet recipe dinner
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5 from 1 vote

South Indian Pepper Chicken

South Indian Pepper Chicken is a bold and spicy dish perfect for curry enthusiasts. Featuring black pepper as a primary ingredient, this dish is packed with flavour and sure to satisfy your carnivore cravings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: South Indian
Keyword: paleo dinner, South Indian Pepper Chicken, Spicy Chicken Recipe
Servings: 4 Serves
Calories: 300kcal
Cost: $20

Equipment

  • Large pan
  • Grater

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
  • 4 cm fresh ginger grated
  • 1 onion finely chopped
  • 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
  • Sea salt

Instructions

  • Season the Chicken: Season the diced chicken with the lemon juice, plenty of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!
  • Brown the Chicken: Heat half the coconut oil in a large pan over high heat. Brown the chicken for 3–4 minutes, then set aside.
  • Sauté the Aromatics: Drain the meat juices from the pan, then return it to medium heat. Add the remaining coconut oil and sauté the onions for a couple of minutes. Once they turn golden brown, add the crushed garlic, grated ginger, and turmeric. Allow to sweat for a few minutes to let the flavours release.
  • Simmer the Sauce: Add the chopped tomatoes and simmer for two minutes. Return the chicken to the pan along with the chopped peppers. Turn up the heat, cover with a lid, and cook for 10–15 minutes until the meat is really tender.
  • Add Fresh Herbs: Remove the lid and add the fresh coriander just before serving. This dish works wonderfully with fresh steamed veggies or cauliflower rice.

The Essence of South Indian Flavours

South Indian cuisine is known for its rich use of spices, fresh curry leaves, coconut, tamarind, mustard seeds, and aromatic herbs. Unlike the creamy, tomato-based curries found further north, southern dishes are often sharper, tangier, and more assertively spiced. This pepper chicken is a great introduction to that world, offering deep, layered heat without the need for any dairy or sugar.

While chillies are often the go-to for spice, black peppercorns add a very different type of warmth. They're sharp but not acidic, spicy but not overwhelming. When toasted and crushed, they bring out a warming complexity that enhances the other ingredients and gives this dish its distinct identity.

Why Black Pepper Deserves the Spotlight

Often overlooked in favour of hotter spices, black pepper is actually one of the oldest and most valued spices in the world. Native to South India, it has been traded globally for thousands of years. In this recipe, it’s used not just for a bit of bite, but as a fundamental flavour component.

Using coarsely ground black pepper provides a delightful texture and a smoky, aromatic flavour that permeates the chicken. Unlike chilli heat, which hits you upfront, pepper builds slowly and becomes more intense with each bite. This makes for a warming, crave-worthy dish that satisfies without overwhelming.

Key Ingredients and Why They Matter

Here’s a breakdown of what makes this dish so special:

  • Chicken: Boneless thighs are ideal as they stay tender and juicy. However, bone-in pieces can also be used for a richer flavour.
  • Black Pepper: Use freshly cracked black peppercorns, not pre-ground powder, for maximum flavour.
  • Garlic and ginger: This duo forms the aromatic base and adds depth to the dish.
  • Onion: Slowly caramelised onion balances the heat and adds a touch of sweetness.
  • Curry leaves: These are optional but highly recommended for an authentic South Indian flavour.
  • Coconut oil: Adds richness and helps carry the spices without overpowering the dish.

Each of these ingredients plays a role in creating a dish that is rich, complex, and true to its regional roots.

Preparing the Dish

The key to success with this recipe is patience. Allow your onions to caramelise properly—this adds sweetness to balance the pepper. When frying the black pepper and other spices, ensure your heat is medium so they don’t burn. Toasting the spices releases their essential oils, unlocking their full aroma and flavour.

Once the chicken is added, it's important to let it cook gently in the spice mix. This allows it to absorb all the rich flavours and ensures the meat stays tender. Towards the end, you can adjust the seasoning with a bit more pepper or a squeeze of lemon for brightness.

Paleo-Friendly Serving Ideas

This pepper chicken pairs beautifully with simple sides that don’t compete with its bold flavour. Consider the following serving options:

  • Cauliflower rice: A light, neutral base that absorbs the spicy juices well.
  • Steamed green beans or spinach: The mildness of the greens contrasts the heat of the chicken.
  • Mashed sweet potato: Offers a touch of natural sweetness to balance the spice.
  • Shredded cabbage slaw: Adds a cooling crunch, perfect for taming the heat.

If you're hosting, consider serving this dish with a side of cooling coconut yoghurt and cucumber ribbons. The contrast of hot and cold elements makes for a more rounded meal experience.

Tips for Perfect Pepper Chicken

To ensure your pepper chicken turns out perfect every time, follow these handy tips:

  • Use whole peppercorns: Crush them fresh for a much stronger, more aromatic result.
  • Don’t rush the onions: Take time to caramelise them slowly for that essential base note.
  • Use curry leaves if possible: They elevate the dish with an authentic South Indian fragrance.
  • Adjust spice to taste: If you're unsure about heat levels, start with less pepper and add more as you go.

Leftovers and Storage

This dish keeps well and even improves after a night in the fridge, as the flavours deepen and meld. Store in an airtight container for up to three days. Reheat gently in a pan or microwave with a splash of water or broth to keep it moist.

Leftover pepper chicken can also be used in a wrap with lettuce and cucumber, or stirred into a Paleo-friendly soup or hash for a spicy twist.

Why This Recipe Works for Paleo

This South Indian Pepper Chicken recipe aligns beautifully with Paleo principles. There are no grains, legumes, refined sugars, or dairy involved. Instead, the focus is on clean, whole ingredients and healthy fats. It’s high in protein, rich in flavour, and free from unnecessary additives or fillers.

Unlike many takeaway or restaurant versions, this homemade version avoids seed oils, thickeners, and hidden sweeteners—giving you a dish that’s not just delicious, but nourishing too.

Recipe Variations

Once you’ve mastered the base recipe, there are several ways to adapt it:

  • Add vegetables: Bell peppers or mushrooms can be added for extra texture and nutrition.
  • Make it saucier: Add a splash of coconut milk for a creamy, mellow version.
  • Try it with lamb or beef: The spice mix pairs beautifully with other meats, just adjust the cooking time accordingly.
  • Use ghee instead of coconut oil: For a nuttier flavour and extra richness.

Final Thoughts

This South Indian Pepper Chicken is a celebration of spice, simplicity, and real food. It brings the bold flavours of the subcontinent into your kitchen without the need for complex techniques or obscure ingredients. Whether you’re cooking for yourself, your family, or guests, it’s a dish that always delivers.

If you're looking for a fresh way to enjoy chicken that goes beyond the usual roasts and grills, this pepper chicken is the perfect place to start. It’s flavourful, nourishing, and endlessly customisable—exactly what Paleo cooking should be.

Have you tried it? I'd love to hear how it turned out for you. Did you stick with the traditional version, or add your own twist? Let me know in the comments below—and don’t forget to check out other Indian-inspired Paleo chicken recipes while you’re here.

South Indian Pepper Chicken paleo diet recipe dinner

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

Mexican Turkey Burgers with Coriander Guac

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Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients

3-Step Paleo Guacamole Recipe

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There are some recipes that simply taste better when you make them yourself—and guacamole is definitely one of them. Not only is it incredibly easy to whip up, but when made fresh, it far surpasses any store-bought version in both flavour and nutrition. Most importantly, making your own means full control over the ingredients, so you can avoid unnecessary additives like preservatives, emulsifiers, or hidden sugars. You won’t find any nasties here.

This is my go-to guacamole recipe—fresh, simple, and totally Paleo-friendly. It’s perfect as a snack, a side, or a topping, and it pairs beautifully with a wide variety of meals. Whether you’re serving it at a party or adding it to a weekday lunch, homemade guac is always a winner.

Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients
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5 from 1 vote

Recipe: Guacamole Dip

This fresh and delicious homemade Guacamole Dip is easy to make and perfect for any Paleo meal. Enjoy the rich flavours and know exactly what's in your dip!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments, Sauces
Cuisine: Mexican, Paleo
Keyword: Fresh Guacamole, Guacamole, Homemade Dip, Paleo Condiment
Servings: 4 serves
Calories: 150kcal
Cost: $8

Equipment

  • Pestle and mortar
  • Chopping Board

Ingredients

  • 4 chillies finely sliced
  • Small bunch coriander cilantro, finely chopped
  • 3 tomatoes finely diced
  • Sea salt to taste
  • 1 red onion finely diced
  • Juice of ½ lime
  • 4 ripe avocados

Instructions

  • Prepare the Ingredients: Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt, and onion until you reach a paste consistency.
  • Add Lime Juice: Add the lime juice and a dash of water if required to make the mixture more fluid.
  • Mash the Avocados: Just before serving, mash in the avocados to the mixture until well combined.

Why Fresh Is Best

Guacamole is one of those dishes that’s best enjoyed soon after it’s made. The flavours are bright, the texture is just right, and the nutrients are at their peak. While you can store it in the fridge for a short time, the appearance and taste are always best when freshly prepared. If you need to make it in advance, a little extra lime juice can help preserve the colour for longer. But ideally, whip it up just before serving for the freshest result.

Unlike store-bought versions that often contain preservatives or added sugar, this homemade Paleo guacamole relies on just a few quality ingredients—ripe avocados, lime, sea salt, and optional extras like garlic, onion, or fresh herbs. It’s clean, nourishing, and packed with flavour.

The Power of Avocados

Avocados are a cornerstone of many Paleo meals, and for good reason. They’re loaded with monounsaturated fats, which support heart health and help keep you feeling full. They’re also an excellent source of potassium, fibre, and a variety of essential vitamins—particularly vitamins C, E, K, and several B vitamins.

Pairing avocados with lime juice not only enhances the flavour of guacamole but also boosts vitamin C content and helps preserve the vibrant green colour. It’s a small but powerful combo that makes this dip as nutritious as it is delicious.

Simple Ingredients, Big Flavour

Here’s what makes up the base of this guacamole:

  • Avocados: Ripe but not over-soft. Look for a slight give when pressed gently.
  • Lime juice: Adds brightness and slows oxidation.
  • Sea salt: Brings out the natural flavours of the avocado.
  • Optional add-ins: Garlic, coriander (fresh or ground), chopped red onion, tomato, or jalapeño for heat.

Once you’ve nailed the base recipe, you’ll find endless ways to customise it depending on your preferences and what you have on hand.

How to Customise Your Guacamole

Guacamole is one of the most adaptable dishes in any Paleo kitchen. Try these variations to keep things interesting:

  • Add heat: Stir in finely chopped jalapeño or a pinch of crushed chilli flakes.
  • Make it smoky: A touch of smoked paprika adds depth and warmth.
  • Herb it up: Add chopped coriander for a bright, fresh flavour.
  • Give it crunch: Finely diced red onion or cucumber can add texture.
  • Add a fruity twist: Try diced mango or pomegranate seeds for sweetness and colour.

Once you get comfortable with the basic version, guacamole becomes less of a recipe and more of a canvas for your favourite flavours.

Perfect Paleo Pairings

While guacamole is often thought of as a dip, it’s far more versatile than that. Here are some Paleo-friendly ways to enjoy it:

  • As a dip for raw veggies like carrots, cucumber, capsicum, or celery.
  • Spooned over grilled chicken, steak, or fish for a creamy, tangy topping.
  • Paired with sweet potato wedges or baked plantains.
  • As part of a Paleo bowl with leafy greens, roasted veg, and protein.
  • Served with almond flour crackers or dehydrated veggie chips for a snack platter.

It’s also fantastic alongside homemade pâté, as the creamy texture of guacamole contrasts beautifully with the rich, savoury spread.

How to Store Guacamole (and Keep It Green)

We all know that guacamole turns brown quickly after being exposed to air, but there are a few tricks to help keep it looking fresh for longer:

  • Use extra lime juice: A thin layer of lime juice on top helps prevent browning.
  • Cover tightly: Press cling film directly onto the surface of the guac before sealing with a lid.
  • Try the pit trick: Some swear by storing the avocado pit in the bowl to slow oxidation—it may not be foolproof, but it doesn’t hurt!

Keep refrigerated and consume within one to two days for best results. While the top layer might discolour slightly, you can scrape it off to reveal the vibrant green guac underneath.

Entertaining? Serve It Three Ways

Guacamole is ideal for sharing, and you can make a trio of versions to suit different tastes:

  • Classic & Chunky: Hand-mash with a fork, keeping some texture. Add sea salt, garlic, and lime to taste.
  • Spicy & Smooth: Blitz in a food processor for a creamy consistency and stir in jalapeño and cumin.
  • Tropical Twist: Add diced mango, pineapple, or pomegranate seeds for a refreshing summer-style guac.

These variations also look beautiful on a platter and are sure to please everyone, from spice lovers to those who prefer a milder dip.

Guacamole on the Go

If you need a healthy snack while travelling, guacamole is a fantastic choice. Portion it into small reusable containers and pair with veggie sticks or Paleo-friendly crackers. It’s satisfying, full of good fats, and keeps you energised between meals.

Just be sure to keep it cool if you’re out for more than a couple of hours—an insulated lunch bag or cool pack works well.

Make It Part of Your Routine

Guacamole isn’t just for parties. It’s a quick and easy recipe that can become part of your regular meal prep. It takes just a few minutes to throw together and can be used throughout the week to add flavour and nutrition to your meals.

From breakfast to dinner, it complements eggs, roasted vegetables, grilled meats, or simple bowls. It’s one of those recipes that helps make Paleo eating feel indulgent while staying clean and wholesome.

Final Thoughts

Guacamole is a brilliant example of how simple, natural ingredients can come together to make something truly special. It’s nutritious, delicious, and endlessly customisable. Whether you enjoy it chunky and rustic or silky smooth with a spicy kick, making it yourself means you’re always in control of what goes into your food—which is exactly what Paleo is all about.

So skip the plastic tub at the supermarket and make your own instead. It only takes a few minutes, and your taste buds (and your health) will thank you.

Do you have a favourite twist on guacamole? Whether it’s extra lime, a sprinkle of cumin, or a fruity addition, I’d love to hear your variations in the comments below!

Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

1 Comment

If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

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5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Paleo
Keyword: Spicy Prawn Mango Guacamole Collard Wraps
Servings: 4 Serves
Calories: 250kcal
Cost: $20

Equipment

  • Chopping Board
  • Mixing bowls
  • Cocktail sticks

Ingredients

  • 300 g cooked and peeled prawns
  • 1 large ripe mango, diced
  • 10 cherry tomatoes quartered
  • 1 carrot grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli deseeded and finely chopped
  • 1 clove garlic crushed
  • Salt and black pepper to taste
  • 4 x large collard leaves

Instructions

  • Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
  • Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
  • Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
  • Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
  • Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

  • Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
  • Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
  • Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

  • Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
  • Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
  • Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
  • Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

  • Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
  • Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
  • Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
  • If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

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

Tandoori Spiced Lamb Rack with Herb Relish

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A rack of lamb always feels like a luxury — elegant, tender, and visually impressive. When it's coated in a bold tandoori spice blend and paired with a vibrant herb relish, it transforms into something truly extraordinary. This Tandoori Spiced Lamb Rack with Herb Relish is a Paleo-friendly recipe that doesn’t skimp on flavour or visual appeal, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special dinner at home or entertaining guests, this dish is sure to leave a lasting impression.

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 Tandoori Spiced Rack of Lamb 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!

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min
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5 from 1 vote

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

Discover the perfect Tandoori Spiced Rack of Lamb with Mint and Coriander Relish. A Paleo-friendly dish that is easy to make and bursting with flavour.
Prep Time1 day
Cook Time30 minutes
Total Time1 day 30 minutes
Course: Dinner
Cuisine: Indian
Keyword: Easy lamb dinner, Indian lamb recipe, Mint and coriander relish, paleo lamb recipe, Tandoori Spiced Rack of Lamb
Servings: 2 Serves
Calories: 650kcal
Cost: $35

Equipment

  • Food processor
  • Roasting Dish
  • Foil

Ingredients

Rack of Lamb Ingredients:

  • 1x 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
  • 100 ml 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
  • 2.5 cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice

Instructions

  • Prepare the Marinade: 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, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
  • Preheat the Oven: 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.
  • Roast the Lamb: Roast the lamb for approximately 30 minutes for medium-rare.
  • Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
  • Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.

Notes

*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.

Why Lamb Is Perfect for a Tandoori Marinade

Traditionally, tandoori-style dishes are made with yoghurt-based marinades, but in this Paleo version, we skip the dairy and rely on lemon juice and olive oil to tenderise the lamb and allow the spices to permeate the meat. Lamb’s natural richness stands up beautifully to the complex layers of spices typically found in Indian cooking — like cumin, coriander, paprika, and turmeric.

The marinade creates a crust that chars and caramelises in the oven, giving the impression of authentic tandoor cooking. Meanwhile, the inside remains juicy and pink. For a Paleo lifestyle that values nutrient density and real food, lamb is an excellent source of complete protein, healthy fats, and important vitamins and minerals like iron, zinc, and B12.

Choosing the Right Cut of Lamb

The rack is one of the most tender and flavourful cuts of lamb, and it also happens to be one of the easiest to cook. An 8-bone rack will usually feed two people generously, especially if you’re serving it with sides. Look for grass-fed lamb whenever possible for optimal nutrition and flavour. You can ask your butcher to French-trim the rack, which means cleaning the bones for a more elegant presentation — it’s not essential, but it does make the finished dish look restaurant-worthy.

Making the Tandoori Marinade

The tandoori marinade is the heart of this recipe. It’s packed with warming spices that not only add flavour but also offer health benefits. Here’s a look at the core spices you’ll be using:

  • Cumin: Adds depth and earthiness, while also aiding digestion.
  • Coriander: Offers a slightly citrusy note that balances the heat.
  • Paprika: Brings colour and gentle sweetness.
  • Turmeric: Known for its anti-inflammatory properties, it adds warmth and vibrancy.
  • Chilli powder or cayenne: Optional, but adds a gentle kick if you like a bit of heat.
  • Garlic and ginger: Freshly grated, they bring punch and aroma.

Combined with lemon juice and olive oil, the marinade becomes a flavour-packed paste that you rub all over the lamb rack. Ideally, let it marinate for a few hours or overnight, but even 30 minutes will make a difference if you’re short on time.

How to Cook the Rack of Lamb

Cooking a lamb rack is simpler than it looks. The goal is to achieve a nice sear on the outside while keeping the inside medium-rare. Here’s a quick guide:

  1. Preheat your oven to 200°C (or 180°C fan-forced).
  2. Sear the lamb in a hot oven-safe skillet for 2–3 minutes on each side to create a crust.
  3. Transfer the pan to the oven and roast for around 15–20 minutes, depending on your preferred doneness.
  4. Use a meat thermometer: For medium-rare, aim for an internal temp of 55–58°C before resting.
  5. Rest the meat for 10 minutes, tented in foil, before slicing between the bones to serve.

This method ensures the lamb stays juicy, and the spice crust turns golden and slightly charred.

Herb Relish: The Perfect Finishing Touch

This lamb wouldn’t be complete without the cooling, vibrant herb relish. A blend of fresh mint and coriander with lemon juice, garlic, and olive oil, it cuts through the richness of the lamb and balances the warmth of the spices. Think of it as a fresh, dairy-free nod to traditional raita or green chutney.

The herb relish can be made in a mortar and pestle or a small food processor. It only takes a few minutes but adds freshness and complexity to every bite. You could also spoon any leftovers over grilled vegetables or use it as a salad dressing base.

What to Serve With Tandoori Lamb Rack

This dish is bold and satisfying on its own but pairs wonderfully with a variety of Paleo-friendly sides. Here are a few suggestions to complete the meal:

  • Cauliflower rice: Spiced with cumin seeds and turmeric for a fragrant, fluffy base.
  • Roasted sweet potatoes: Their natural sweetness complements the spice of the lamb.
  • Grilled vegetables: Eggplant, zucchini, and capsicum grilled with olive oil and sea salt.
  • Simple cucumber salad: Tossed with lemon juice and fresh herbs to cool the palate.

For a dinner party or festive occasion, you can serve this lamb as a centrepiece dish. Slice between the bones for “chops” and arrange them on a platter with the herb relish on the side. It’s beautiful, fragrant, and makes for an interactive, finger-licking meal.

Perfect for Dinner Parties or Weekend Meals

This Tandoori Spiced Rack of Lamb with Mint and Coriander Relish is a delightful dish perfect for special occasions or a sumptuous dinner at home. Moreover, the combination of spices and herbs creates a rich and aromatic flavour that will impress your guests.

Even though it feels like a dish worthy of a special occasion, it’s actually quite practical for a weekend dinner. The marinade can be made in advance, and once the lamb goes into the oven, there’s minimal hands-on time required. That means more time for you to enjoy a glass of wine (or sparkling water with lime) while the flavours work their magic in the kitchen.

Leftovers and Storage Tips

While it’s likely you won’t have leftovers, if you do, they’re delicious cold the next day. Wrap any remaining lamb tightly and store in the fridge for up to two days. The cold slices make a great protein addition to lunch salads or wrapped in lettuce cups with extra relish. You can also gently reheat them in a covered pan over low heat with a splash of broth or water to keep them moist.

Final Thoughts

This Paleo tandoori-style lamb is everything you want in a dish: flavourful, simple, elegant, and nourishing. It showcases the power of spice, the value of high-quality meat, and the satisfaction that comes from cooking real food with care. Whether you’re new to Paleo or have been on this path for years, recipes like this prove that healthy eating can still be decadent and full of flavour.

Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!

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