Grain free eating incentivizes unusual recipes
In the four years that I’ve used a grain-free diet to address my autoimmunity, I’ve explored the unconventional uses of….
…and that’s just to name a few! While I’ve incorporated new versions of old favorites in my diet, I haven’t explored grain-free ethnic foods. I don’t really consider the above sushi and risotto or French Toast very ethnic.
I’ve been pulling out Asian cookbooks (specifically this one) recently, to add more variety to my meals. Surprisingly, I had not made a curry before this last month. I couldn’t believe what I had been missing: a superbly easy and nourishing one-pot meal. Needless to say, I’ve been enjoying a lot of curry after this discovery.
Paleo Green Curry: About the Ingredients
Green curry paste – You’ll find it in most grocery stores, and the popular Thai Kitchen brand is gluten free.
Coconut milk – Make sure you use a canned, full-fat one. Absolutely do not use coconut milk from a carton here, or you will have a sad and soupy curry.
Fish sauce – A traditional Asian seasoning that packs a flavorful, salty bite. Check for gluten on the ingredient list. I use this gluten free option. If you don’t have fish sauce and are craving this curry, it will be suitable but not as unctuous without this condiment. Just compensate with more salt, or a splash of tamari sauce, if you use it.
Coconut aminos – Coconut aminos are a soy-free substitute for soy sauce, available here or at most health food stores.
Mashed plantains – I always eat this curry spooned over mashed plantains. I struggled to make the mashed plantains photogenic, however, so they are not pictured here. (I felt challenged enough to make the curry photogenic, and I hope I did an acceptable job.) While the mashed plantains aren’t beautiful, but they are a delicious curry companion to absorb the last bit of sauce. As an alternate grain-free side dish, you could try this curry with baked plantains.
- 1 Tbs. coconut oil
- 2 medium shallots, diced
- 1 tsp. peeled and grated ginger
- 3 cloves garlic, minced
- 2 Tbs. green curry paste
- 1 can full-fat coconut milk
- 4 medium carrots, sliced thinly in diagonal coins
- 2 tsp. gluten free fish sauce, available here
- 2 Tbs. coconut aminos, available here
- 1 medium zucchini, cut into ½ inch pieces
- 1 lb. boneless, skinless chicken breast, cut into thin strips (or beef cut for stir-fry)
- 3 very ripe (mostly black) plantains, peeled and sliced
- 1 cup broth or stock of choice
- 1 Tbs. coconut oil
- Pinch of salt, to taste
- For the curry: In a sauté pan with high sides or a wok, head the coconut oil over medium high heat. Add the shallots and cook briefly, until translucent. Add the garlic and ginger and cook for about a minute. Add the curry paste, coconut milk, carrots, fish sauce and coconut aminos. Simmer, uncovered, for 5 minutes, until carrots begin to soften.
- Add the zucchini and simmer for a couple of minutes, then add the chicken. Simmer for another 5-7 minutes, just until the chicken is cooked and the vegetables are tender. Serve with mashed plantains, if desired, to soak up all the delicious sauce.
- For the mashed plantains: This is a ridiculously easy recipe that is difficult to mess up, so feel free to eyeball ingredients and estimate cooking times. In a sauté pan with a lid, place the plantain slices with the broth. Cover and cook until mashable, about 5 minutes.
- Add the coconut oil and salt. Mash and stir. Cook for a couple more minutes, until it has a slightly sticky texture and sweet flavor.