I am not sure if this is the result of the chef (last time was me, this time was Chad) but this recipe was a hit!
It took quite a bit of time, about 1.5 hours total*, but Chad cooked it on a Sunday afternoon and said he didn’t mind and would do it again.
*the recipe says prep time is 7 min?? Does that not include chopping everything up??!
Overall review: 5 out of 5 stars
Emma’s review: “what is that?” 😝
Chad’s review: 5 stars. Wants to eat it again.
It has really great flavor. The cauliflower rice will take a little bit of getting used to but it’s good! Thai food is one of our favorite cuisines so I am glad we found a healthy option!
Chad found the original recipe at Paleo Effect.
Paleo Thai Green Curry
½ lb raw large Shrimp (we substituted with chicken)
4 cups ice-cold Water
1 Tbsp fine Sea Salt
1 Tbsp Coconut Oil
1 small Butternut Squash
1 small head Broccoli
6 White Button Mushrooms
for the sauce:
¼ cup Green Curry Paste
1 (14oz) can Coconut Milk
1 Tbsp Fish Sauce
2 tsp Lime Juice
2 tsp raw Honey*
3 fresh stems Thai Basil
3 fresh Bird’s Eye Chili Peppers**
1 tsp Chili Oil
*We like to use a honey that is sweet, but a little savory as well. Try Rapsflower Blossom Honey or something delicate…not the honey in the bear-shaped squeezy tube…for many, many reasons.
**If you don’t like spicy food, you could omit the chili peppers, but they add a sweet heat and a really unique amazing flavor that I would definitely recommend. De-seeding them will take the heat down too, if you want a controlled heat.
De-vein and de-shell the shrimp (I reserve these and freeze them to make Paleo Shrimp Stock at a later date). In a bowl, combine the cold water and fine sea salt. The goal is to salt the water until it tastes like salt water. Then add the shrimp and let sit while you cook everything else. The water will keep the shrimp plump and the sea salt will salt the shrimp without drying it out.
In another bowl, combine the coconut milk, green curry paste, fish sauce, lime juice, honey, thai basil (I throw the whole stem in whole), and chili oil. Cut 2 slits (one on each side) of the bird’s eye chili peppers and add them to the bowl as well. Set the curry aside for later.
Cut the carrots at a diagonal about 1/8” thick, the zucchini and mushrooms into ¼” slices, then peel the butternut squash, de-seed it and slice it into ¼” chunks. Break apart the broccoli florets, keeping them all separate.
Heat the coconut oil in a sauce pan over medium-high (~6) heat. Once the oil is hot, add the squash and carrots, then cook for 3 minutes uncovered. Next, add the zucchini and broccoli, then cook, stirring, for another 3 minutes. Next, add the mushrooms and sauté for 2-3 minutes.
Drain the shrimp from the water and add them to the vegetables. Cook for another couple of minutes, flipping the shrimp to ensure even cooking. I usually flip the shrimp when the middle starts to turn whitish. Cook for another minute, then add the coconut milk-curry paste mixture.
Stir, uncovered, until the vegetables are cooked tender and the sauce reaching a thick, creamy consistency, about 5-10 minutes. Serve this over Paleo Coconut Cauliflower Rice.
Note: if for some reason your sauce is too thick, just add a little coconut milk or even water until it thins out – remember, a little goes a long way though, so add a little at a time!
Prep time: 7 minutes
Cook time: 20 minutes
Number of servings (yield): 2-4