Curry makes a great Paleo dish without any dairy and loaded with protein and vegetables. This Red Curry is just a little spicy and A LOT of flavor. Most common curry pastes found in grocery stores are naturally Paleo friendly and make this taste like an authentic Thai dish.
Red Curry Shrimp
Red Curry Shrimp
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 large zucchini, sliced into ¼ inch rounds and cut in half
- 1 red bell pepper, cut into short thin slices
- 1 clove garlic, minced
- 2 cups chicken stock
- 2-3 tablespoons red curry paste
- 1 teaspoon black pepper
- ½ - 1 teaspoon sea salt (to taste)
- 1 pound cooked shrimp, thawed
- 1 - 14 ounce can full-fat coconut milk
- juice from 1 medium lime
- cauliflower rice (recipe below)
Directions:
- Preheat coconut oil in a stockpot over a medium heat.
- Sauté onion for about 6 minutes, until soft and translucent.
- Add zucchini, bell pepper, and garlic and cook another 5-6 minutes until vegetables have softened.
- Add chicken stock, curry paste, black pepper and salt. Increase to a high heat and bring to a boil. Once boiling, reduce heat to low and simmer 10 minutes.
- Add shrimp and coconut milk, stir gently to mix. Continue simmering another 5-10 minutes until heated through. Stir in lime juice.
- Spoon curry over ½ cup cauliflower rice and enjoy.
Cauliflower Rice
Ingredients
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil OR coconut oil
Directions
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- Using a food processor, add cauliflower florets into the bowl and pulse until about the size of short grain rice or couscous. If using a cheese grater, carefully grate through the large or medium holes of the grater.
- Heat oil in a large skillet over a medium heat. Add cauliflower, cover and cook 5-8 minutes, until desired tenderness is achieved.
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