Recipe: Thai Green Chicken Curry

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Serves 4-6

1 kg Chicken thigh (Diced into bite size pieces)
1 Tbl ground coriander
1 Tbl ground cumin
1 Tbl Tumeric
1 Stalk lemon grass
1 small red onion
½ tsp ground white pepper
1 clove garlic
1 red chilli( more if you like it hot)
1 tsp ginger
1 tsp coconut oil
2 tbl fish sauce
2 kaffir lime leaves
½ tsp shrimp paste
a few sprigs of basil
1 cup coconut milk
¾ cup water

Toast ground cumin and coriander in a small dry frying pan until fragrant over a low heat.

Roughly chop onion, garlic, ginger, chilli, basil and lemongrass (white part only) Add to the bowl of a food processor along with the ground cumin and coriander, white pepper, shrimp paste and fish sauce and blend for several minutes until the mixture forms a thick, smooth paste.

In a large saucepan over a medium heat, add the coconut oil and brown the chicken thigh, add the curry paste and continue cooking over a moderate heat, stirring frequently until fragrant. Add the coconut milk, kaffir lime leaves and water. Simmer for 20 minutes or until thickened slightly and chicken is cooked through. Season to taste and serve with cauliflower rice, Paleo flatbread or seasonal green vegetables.

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Recipe: Beef Rendang Curry by Paleo Cafe

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Recipe: Beef Rendang Curry by Paleo Cafe

80ml      olive oil
30g         shredded coconut
140ml    coconut Amino
1 x          cinnamon stick
2 x          kaffir lime leaves
1 stick    lemon grass
50g         shrimp paste
400g       tin of chopped tomato
60g         tomato paste
30g         coconut sugar
80g         mild curry powder
30g         minced garlic
30g         minced ginger
1  x         sliced onion
1kg         diced beef

Fry off sliced onions, minced garlic, minced ginger, shrimp paste, shredded coconut, sticks of lemon grass and curry powder in the oil until the onions are cooked down. Add beef and brown on all sides.

Add remaining ingredients and bring to the boil. Reduce to a simmer until the meat is tender (40-60 minutes). Serve with cauliflower rice.

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Recipe: Coconut Brûlée by Paleo Cafe

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Serves 6

3 cups of coconut Cream

6 egg yolks

1 vanilla bean

¼ cup of honey

6 tsp of coconut sugar for the top to caramelise

Beat eggs yolks and honey together until thick and pale.

Add to pan with coconut cream and cook on low heat stirring continuous until it thickens. (do not let it boil)

Pour into 6 ramekins and let cool for 10 mins before coving and putting the fridge to set over night.

Just before serving, place one teaspoon for coconut sugar on top and flame with blow torch until golden.

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Recipe: Coconut Cranberry Muffins by Paleo Cafe

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3 Eggs Separated
½ cup Honey
½ cup Olive oil
1 Vanilla bean
1 tsp Baking powder
1 tsp Cinnamon
2 cups Almond meal
½ cup Craisins
½ cup Coconut flakes
¼ cup Coconut cream

Separate eggs. Split vanilla bean scoop out seeds. In mixer, combine yolks, honey and vanilla seeds and beat on high for 3 mins. Add oil, cinnamon, baking powder, almond meal, craisins and coconut. Mix well. Whip egg whites in a separate bowl until stiff peaks form. Fold egg whites into mixture.
Divide into 6 lined muffin trays.
Bake at 170’c for 30-40 mins.

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