Thai Coconut Curry

January 8, 2019 Belinda

This Paleo, Whole30 + Keto Thai coconut curry is dairy-free, made with gut healthy bone broth, curry paste, veggies and chicken. It’s easy comfort food!

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Serves 6

1 onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
2 bell peppers, sliced into thin strips
3 cups tuscan kale, roughly chopped
3 chicken breasts or thighs, if you prefer darker meat.
2 tbsp avocado oil (or coconut oil)
2.5 tbsp green or red curry paste
2 tbsp coconut vinegar (or sub white vinegar)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
For serving:
6 cups cauliflower rice (or white rice – cauli only for Whole30 – omit for Keto)
1 tbsp avocado oil
Salt and pepper

Prep onion, garlic, ginger, bell peppers and kale as noted above.
Place the chicken breasts/thighs between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan. Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.

Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan. Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken chunks back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 3-5 minutes, or until the chicken is fully cooked.

While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil. Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender. Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.

Asian flavors · Fish · Whole30 compliant

Stir-fried sesame shrimp and spinach

January 5, 2019 Belinda

More clean-eating recipes, this one from Martha Rose Shulman

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.

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1lb large shrimp, peeled and deveined
Salt to taste
⅛ tsp sugar (leave out if on Whole 30)
2 tbsp light sesame oil
1 tbsp minced ginger
1 tbsp minced garlic
¼ to ½ tsp crumbled dried red chili
2 tbsp sesame seeds
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 tsp dark sesame oil

Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.

Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.

Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.

Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Asian flavors · Rice

Easy pork belly and mushroom rice bowl

October 25, 2018 Belinda

This dish is full of flavor and easy to make from the food blog “The Woks of Life”. A bowl of tender pork belly and glistening saucy rice will get even the pickiest child to enjoy their dinner.

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Serves: 4

1 cup diced shiitake mushrooms (about 5 mushrooms, fresh or reconstituted dried mushrooms)
8 oz fresh pork belly, cut into large, ¼-inch thick pieces (if you can’t get pork belly, try ground pork)
2 tbsp oil
3 slices ginger, minced
1½ tbsp Shaoxing wine
3 tbsp light soy sauce
¾ tbsp dark soy sauce
1 tbsp sugar
½-¾ cup water, mushroom soaking liquid, or stock
4 cups cooked rice
1 scallion, finely chopped

If you’re using dried Shiitake mushrooms, rinse them, then submerge them in warm water until softened. This takes at least 2 hours, but it’s easiest to just soak them overnight. Squeeze the water out of the soaked mushrooms before cutting them into quarters, and set aside. Save the mushroom water! If using fresh mushrooms, just dice them.

Prepare your pork belly.

Heat 2 tablespoons of oil in wok over medium heat. Cook the minced ginger until lightly browned. Add the pork belly, and turn up the heat, stir-frying until the pork is lightly browned around the edges. Add the mushrooms and stir-fry for another two minutes.

Turn down the heat and add 1½ tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, ¾ tablespoon of dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom soaking liquid, or stock. (Use ¾ cup liquid if your stove has a higher BTU).

Stir, and turn up the heat to bring the mixture to a boil. Turn the heat back down to medium, cover, and simmer for 10 minutes until the pork is softened and a bit more tender.

Now add the cooked rice, stir, and mix everything well using medium-low heat. Make sure all of the rice kernels are well-coated with sauce. Sprinkle a few drops of water in if the rice looks dry, but unlike fried rice, this should be a little saucy! Lastly, mix in the chopped scallions, and serve!

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Carrot gazpacho with lemongrass

September 24, 2018September 7, 2022 Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Asian flavors · Do-ahead · Pasta

Cold soba noodles with shrimp and edamame in creamy peanut sauce

August 26, 2018January 21, 2024 Belinda

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Another fabulous Asian pasta dish and this one is very easy and quick to make.
Serves 3 to 4

12 oz buckwheat soba noodles

Creamy peanut sauce:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey or agave nectar
1 tsp sesame or toasted sesame oil

1 cup steamed and shelled edamame beans
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish

Fill a pot with water and bring to a boil over high heat. Add the noodles and cook until cooked through, but not mushy.
Drain the noodles and rinse until cool to the touch. Allow the noodles to soak in cold water for 30 minutes. Drain.
Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add the noodles and toss together until the noodles are well and evenly coated.
Add the edamame beans, lightly season with salt and pepper and toss together.
Refrigerate for at least 30 minutes and up to 2 days.
Top the noodles with shrimp, sliced green onions and crushed peanuts.
Serve.

Asian flavors · Curry · Pasta

Red curry noodles

August 26, 2018October 24, 2021 Belinda

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I love anything from SouthEast Asia and this recipe from the food blog, Spoonforkbacon, is well worth trying.

Serves 3 to 4

8 oz flat rice noodles (medium width, same as used for Pad Thai)
2 tbsp extra virgin olive oil or coconut oil
3 tbsp minced shallots
3 garlic cloves, minced
2 tsp minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup red curry paste. (Start with less, taste and add more if you like it really spicy)
1 (15 oz) can coconut milk
1 small can sliced bamboo shoots, drained
1 (15 oz) can baby corn, drained and cut to 1 inch pieces
2 kaffir lime leaves or juice 1 lime
Garnish:
cilantro leaves
lime zest
sliced chives
lime wedges, on the side

Fill a large pot with water and bring to a boil.
Add the noodles, cover and remove from the heat. Allow the noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour the oil into a large saucepan and place over medium-high heat.
Add the shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
Stir in the curry paste and sauté until fragrant, an additional 3 to 4 minutes.
Reduce the heat to medium heat and stir in the coconut milk. Season with salt and pepper.
Gently crush the kaffir leaves in your hand and stir into the mixture (or stir in lime juice).
Once the mixture begins to simmer add the noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chili halves if you wish.
Adjust the seasonings and top with chives and lime zest.
Serve with lime wedges.

Asian flavors · Poultry · Soup

Coconut Thai chicken “zoodle” soup

June 7, 2018 Belinda

I made this recipe from the blog Endless Meal, last night and we loved it so much we’re having it tonight too. The zoodles are quite terrific and you don’t miss the pasta aspect of them at all. The recipe takes about 20 minutes to make too.

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Serves 4, or 2 if you’re really hungry

2 tbsp coconut oil
1-2 tbsp Thai red curry paste (depending on how hot you like it)
1 tsp each of ground coriander and ground turmeric
4 boneless skinless chicken breasts or thighs, cut into 1 1/2 inch chunks
4 cups chicken broth
3 tbsp fish sauce
1 tbsp honey
3/4 red onion, chopped
1- 15oz can coconut milk, or if you like it really creamy, use coconut cream
3-4 large zucchinis, spiralized or cut into zoodles

* Optional toppings – bean sprouts, chopped cilantro and a squeeze of lime. All worth using!

Add the coconut milk and red curry paste to a medium saucepan over medium high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

Add the chicken, red onion, chicken broth, fish sauce and honey and bring to the boil. Reduce the heat and simmer for about 15 minutes. Add the coconut milk and heat through.
Add the zucchini and let cook for 2 minutes or until soft enough to twirl around a fork.

Serve immediately and if using, top with the scrumptious added toppingz

Asian flavors · Dairy-free · Salad

Herby, peanutty, noodly salad

March 31, 2018 Belinda

Another interesting salad with a bright and zingy dressing. The fresh mint really makes it too.

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1/2 cup lightly salted peanuts
7 oz buckwheat soba noodles
5 oz snow peas
1/2 cucumber
6 green onions (scallions)
a small bunch mint, coarsely chopped
a small bunch fresh cilantro, coarsely chopped

For the dressing:

2 tbsp brown rice vinegar
Grated zest and juice of 1/2 lemon or 1 lime
1 small fresh red chile, de-seeded and finely chopped
1 garlic clove, finely chopped
1 tsp brown sugar
1 tsp toasted sesame oil
1/2 tsp soy sauce or Tamari, plus extra to serve

Coarsely chop the peanuts and set aside.
Cook the noodles per the package instructions. Drain and rinse under cold water. Drain again and set aside.

Meanwhile, make the dressing. Combine all the dressing ingredients in a large bowl and whisk to combine.
Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.
Add the snow peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.
Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.
Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.
Serve with soy sauce or Tamari at the table for people to add to their bowls.
An extra drizzle when serving really makes this salad sing. Enjoy!

Asian flavors · Fish

Salmon in ginger-butter sauce

March 31, 2018 Belinda1 Comment

This is a great recipe if you want to minimize time in the kitchen.
All you need is time to marinate the salmon filets in this gorgeous sauce, then broil them, served with rice or a simple green salad.

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Serves 2 (or can be doubled easily)

2 salmon fillets (1/2lb each)
3 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp finely minced fresh ginger
2 tbsp chopped fresh Italian parsley
2 tbsp butter
Freshly ground black pepper and salt

Advance preparation

Combine the sherry, soy sauce and sesame oil. Rub the fillets with this marinade.
Rub the ginger across the top of the fillets then sprinkle on the parsley. Dot the butter evenly across the surface and add black pepper and a sprinkling of salt to taste.
(This can be done several hours in advance)

Last minute cooking

To broil, preheat the oven to 550 F then turn the oven to Broil.
Place the salmon about 4 inches below the direct heat and cook without turning until the fish turns a lighter pink and just becomes firm to the touch. It will begin to flake when prodded with a fork, about 6 to 8 minutes.

When cooked, transfer the fillets to heated dinner plates and serve with a lovely salad, lemon wedge or some simple boiled rice