Green Curry, Paleo Style

WOD:   3/15/16

Establish a 1RM Split Jerk

4 rounds Each for time of:
Row 500m
Rest 3 minutes

 

 

Paleo Green Curry

 

Ingredients: Green Curry

  • 2-3 cups of an assortment of veggies (mixed mushrooms, sugar snap peas, bok choy & red onion are what I used)
  • 1-2 thai red chili peppers deseeded and chopped into rings
  • 1lb of fresh or defrosted pre-cooked prawns with tails removed
  • 1 cup full fat coconut milk
  • 1 bunch of coriander chopped for garnish
  • 1 lime (optional to add a good squeeze to your curry before serving)
  • 1 head of cauliflower chopped for cauliflower rice
  • 1/2 cup shredded coconut
  • 1/2 tbsp coconut oil or butter
  • drizzle of honey (optional)

Directions

  • If substituting tofu or any other meat then gently brown your protein in a skillet with a splash of coconut oil. Don’t cook it all the way through. Remove from the skillet and set to one side.
  • Add 2-3 tbsp (I like it spicy) of your paste to the skillet and stir fry for 1-2 minutes so the spices start to toast a little.
  • Add the coconut milk and mix in with the paste. Then add your veggies & thai peppers (have a little taste of your sauce first to check the heat) – things like bok choy and sugar snap peas can be added later when you add your protein if you like them a little crunchier. Simmer for 5 minutes.
  • Whilst your veggies are simmering take your chopped cauliflower and either simmer for 10 minutes or microwave for roughly 3-5 minutes.
  • Once your veggies have done simmering for 5 minutes it’s time to add your protein and any remaining vegetables. Simmer for another 5-10 minutes or until your veggies are cooked the way you like them & your protein is cooked through (if using chicken).
  • During this time your cauliflower should now be finished steaming (slightly underdone is the consistency we’re looking for, not wet and mushy). Drain any excess water and then add your cauliflower to a food processor or blender. Give it a whizz until it begins to resemble the consistency of rice. Now add your shredded coconut, coconut oil or butter & a drizzle of honey if you want more of a sticky rice & a little bit of sweetness. Pulse a few more times so everything is nicely blended.
  • Serve your thai green curry over the cauliflower rice, add freshly chopped coriander to garnish and a little squeeze of lime and enjoy!

Brought to you by Caitlin Brennan

Derek Eason