by Tanja | Jun 14, 2012 | Paleo Meal Recipes, Paleo Recipes
Chicken Panang curry is a beautiful fragrant curry ideal to heat up a cold winter night. With sweet potato added directly into the curry, no rice is necessary! Make your own paste from scratch, or use a ready-made one - either way this meal is a delicious treat! Panang Curry Paste: Makes enough for 2 curries. 5 dried spur chillies, seeded and soaked until tender 1 tsp sea salt 1 tsp mature galangal, finely sliced 1/2 tbsp kaffir lime rind, finely sliced 1 tsp coriander root, finely sliced 1 tsp lemongrass, sliced 10 cloves garlic, sliced 1/3 cup shallot, sliced 1/2 tsp pepper 1 tsp shrimp paste In a large mortar, finely pound the spur chillies and salt together. Add galangal, kaffir lime rind, coriander root and lemongrass, pounding well. Add garlic, shallot, pepper, and shrimp paste. Pound to a smooth paste. Divide paste into two equal doses and freeze the other half for later use. In a hurry? You can also use a ready-made paste. We like Maesri’s Panang Curry Paste, even though it’s not entirely paleo friendly, as it contains sugar. Whole list of ingredients: dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (coriander seed, cumin, cardamom, bay leaves). Product of Thailand. Ingredients: 1 tbsp coconut oil 6 cloves garlic, sliced thin 1 onion, sliced thin 1 shallot, sliced thin 1 can coconut cream 1 sweet potato, peeled and cubed 1 carrot, sliced long 500g chicken breast, sliced thin 4 radishes, washed and sliced 2 handfuls snap peas, sliced long 3 green spur chillies, sliced thin 1-2 tbsp fish sauce Juice...
by Tanja | Mar 5, 2012 | Paleo Meal Recipes, Paleo Recipes
Due to popular demand: here’s a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy! Ingredients: 1 large brown onion 3 cloves of garlic 2cm round knuckle of ginger 1 tsp fennel seed 1 tbsp coriander seed 1/2 tsp black peppercorns 3/4 tsp ground turmeric 80g macadamia nuts 2 bunches of coriander leaf 2-4 HOT green chillies 400ml coconut cream 500g fish, cut into 3cm cubes (in this case marlin) Instructions: Blend onion, garlic and ginger, then fry off the paste in a pan. Dry roast fennel seed, coriander seed and black peppercorns in a pan, then grind into a powder in a mortar and pestle. Add to the onion paste with turmeric. Place macadamias, green chillies and coriander in a food processor and chop fine. Add to the pan. Slowly add 400ml of coconut cream and infuse flavours. Transfer into a large pot and add 1 cup of water. Bring to boil and add fish cubes. Cook though and serve alone or with cauliflower rice. Garnish with coriander, green and red chillies and enjoy!...
