Ghoulish Green Curry - Homemade Green Curry Paste

Ghoulish Green Curry

Did someone call for curry? Ghoulish curry? Here's a Halloween concoction for you! With fresh lemongrass, cilantro, and basil this curry is an extra ghoulish shade of green -- Mwhahahaha! 

Ghoulish Green Curry
Ghoulish Green Curry

Making your own curry paste is kind of like trick-or-treating. Just go with me on this one. You see, just like trick-or-treating, making curry paste requires a big up-front investment. You have to spend some time going door-to-door (or Asian grocer to Asian grocer) finding the right goods. Once you have everything, you spread it out on the count and evaluate. Then, you blend it all up into a paste (What? that doesn't sound like trick-or-treating? We're getting there, I promise). Finally (FINALLY) you get to dig in, tasting the fruits of all of that work. 

And trust me, this is definitely a treat--not a trick.  

Ghoulish Green Curry

You know how making something from scratch almost always results in a better tasting dinner, but you're not always sure if it's actually better or it you're just tasting all of your hard work? 

That's about how I feel about homemade curry paste. But that's the whole point! You can taste the love. There's no can-popping sounds, no truly spooky ingredients, and definitely no "double, double, toil & trouble". Just pure love and hard work. Uh, maybe that's why I love cooking so much? Probably. 

Happy Halloween! Now... where did I put that broom? ;) 

Ghoulish Green Curry

Ghoulish Green Curry

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Homemade curry paste makes this dish a brighter shade of green, and adds a whole lot of flavor.

Serves: 4   |    Total Time:



Ingredients:

    Curry Paste:
  • 10g cumin seeds, ground
  • 10g coriander seeds, ground
  • 4 cloves garlic
  • 1/8 teaspoon freshly ground nutmeg (1/4 teaspoon pre-ground)
  • 4 shallots
  • 25g cilantro
  • 100g galangal
  • 10g ginger
  • 2 stalks lemongrass, outer leaves removed
  • Juice from 1/2 lime
  • 1 tablespoon shrimp paste
  • 8g basil
  • Stew:
  • 1 pound skinless boneless chicken thighs
  • 1 yellow onion
  • 2 cups chicken broth
  • 1 sixteen-ounce can coconut milk
  • 2-3 tablespoons curry paste
  • 5 cups chopped vegetables — I used mostly green vegetable to give this a ghoulish look, and carrots for a extra orange Halloween twist (1 green pepper, 5 small green globe eggplants, 1 cup broccoli florets, 2 small zucchini, 2 large carrots
  • Optional: extra red chile flakes or dried red chiles to match spice preference

Directions:

  1. In a food processor or high powered blender, pulse the garlic and shallots until well minced. Add the lemongrass in small chunks and run food processor until finely minced. Add spices, cilantro, ginger, galangal, shrimp paste, basil, and lime juice. Run food processor until a fibers paste forms — scrape the sides of the bowl occasionally. Store paste in a jar (if you are not going to use it soon, scoop it into an ice cube try, freeze, and then store frozen cubes in a zip-lock in the freezer. When ready to use, just pop out a square or two).
  2. For the stew: Heat oil in a large pan or soup pot. Brown chicken. Once cooked through, remove from pan. Set aside. Dice the onion and sauté until transparent. Add the slow cooking vegetables first, like eggplant. Add quicker cooking vegetables once the slower cooking vegetables are about halfway done cooking (zucchini, spinach).
  3. Add the broth, curry paste, and coconut milk to the pan. Stir. Add extra red chiles or red chile flakes to taste — remember, you can always add more later! Bring to a simmer.
  4. When ready to serve, spoon curry into bowls. Optional: serve with fresh cilantro, extra red chile flakes, and lime wedges.

Comment

Paleo Baked Salmon over Grain-Free Apricot Pilaf (AIP-Friendly)

So, Friday nights. They're for staying in an making that recipe you've been day dreaming about, right? A few weeks ago I was talking to a friend about how my Friday nights are pretty lame, usually involving some pans, some spoons, and sometimes even a spatula. Being a good friend, she told me that cooking was doing something cool with my Friday night. I rolled with it, but I know--most people probably do something more than bake up a salmon fillet and curl up on the couch to watch a movie (you know, after setting up the "set" and taking pictures). 

But you know what? I get to the end of my week, and all I want to do is chill. I want to let go, and destress, and eat. And I want it to taste delicious. 

Lately, fish has been my Friday night date (Well, fish and Oliver--thanks for juicing that lemon, sweetie!). Even plain and simple, baked with a bit of lemon, a well-baked salmon filet is a treat, and in my book, fit for a Friday night. It's flakey, but still juicy. It melts in your mouth, nourishing you body, but also your soul.

This filet is served over a grain-free pilaf, jeweled with dried apricots, a hint of safflower, and parsley. You'd never guess, but this entire plate only takes 30 minutes from start to finish, so you can make the most of your Friday night... whatever that means to you! 

Paleo Baked Salmon over Grain-Free Apricot Pilaf 

Serves 2 - 3

Salmon

3/4 lb salmon filet

1/2 lemon, sliced thin

Salt & Pepper

1 teaspoon Safflower 

1 teaspoon Coconut oil 

Grain-Free Apricot Pilaf 

1 two-pound head cauliflower 

1/2 red onion 

2 cloves garlic 

1 large carrot 

1/3 cup dried apricots 

Salt & Pepper

1/2 tablespoon Safflower

1/2 cup parsley 

Zest of 1 lemon 

1/4 cup chicken broth 

1 tablespoon coconut oil 

 

1. Preheat oven to 450°F. Spoon 1 teaspoon of coconut oil onto a rimmed cookie sheet, and place in oven. 

2. Cut the Salmon in 4-ounce portions. Pull the cookie sheet with the melted coconut oil from the oven, and arrange place the salmon on it. Season with salt, pepper, and safflower. Top with thin slices of lemon. Return to oven. Bake for 10-12 minutes, or until the salmon is flakey and opaque. 

3. While the salmon bakes, prepare the pilaf. Melt the coconut oil in a large skillet over medium heat. Dice the onion, and mince the garlic. Add both the pan. Dice the carrots, and add them to the pan as well.

4. Grate the cauliflower (I use a food processor with the cheese grating attachment). When the onion is transparent, add the cauliflower to the pan, stirring to coat with oil. Add the broth to the pan, and reduce heat to low. Mince the parsley, and dice the apricots. Add them to the pilaf, along with the lemon zest, and stir occasionally, allowing the riced cauliflower to brown a bit. 

5. Season the pilaf liberally with salt and pepper, and stir in the safflower. Spoon the pilaf onto plates and place the salmon over it. Squeeze fresh lemon juice over the entire dish. 

2 Comments