paleo recipe

Paleo Recipe: Blake inspired Yellow Curry

I was desperate to use coconut milk this week after finding that my new local shop stocks it by the barrel load. I’ve moved to London where even a local news agent sells everything needed for a feast. I love that. I love that I can get all Paleo friendly ingredients just around the corner. It makes it easy to eat Paleo in the UK!

Blake Inspired Yellow Curry

This recipe was inspired by my friend Blake, she’s a wonderful cook and never fails to impress with her recipes and wonderful hosting prowess.
She was recently advised to give up wheat and sugar. The results of this dietary change were pleasant and it meant she’d started exploring Paleo style meals. Of course that made me very happy… Being a big no wheat advocate, I love hearing when people cut it out and feel great!

I couldn’t quite remember the ingredients she used to the tee so this is my interpretation.

Paleo Yellow Curry
Serves 3
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
106 calories
2 g
43 g
4 g
15 g
1 g
60 g
358 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
60g
Servings
3
Amount Per Serving
Calories 106
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 43mg
14%
Sodium 358mg
15%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 15g
Vitamin A
13%
Vitamin C
3%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chicken
  2. Coconut milk
  3. 50-100g of ground almonds (depending on how much you like almonds)
  4. 2 tsp fish sauce
  5. 1 tsp cayenne
  6. 2 tsp turmeric
  7. 2 tsp cumin
  8. 1 tsp ground coriander
  9. 1 tsp paprika
Instructions
  1. Place the coconut milk and all spices and fish sauce in a bowl or Tupperware tub. Leave the fresh coriander out
  2. Dice the chicken and add this to the mixture
  3. Leave in the fridge for at least 2 hours
  4. Place in a heavy bottomed pan and bring to the boil
  5. Gently simmer with a lid on for 1 hour
  6. Add the almond flour/ground almonds and stir in
  7. Remove the lid and return to simmer for a further 10 minutes
  8. Serve with a sprinkle of chopped coriander
Adapted from Caroline Paine
beta
calories
106
fat
4g
protein
15g
carbs
2g
more
Adapted from Caroline Paine
Inquisitive Foodie http://inquisitivefoodie.com/
If you like, you could garnish with almond flakes, this would give a lovely choppy texture.

paleo recipe

I’ve served this with roast pepper Paleo quinoa and coconut lamb bites. If you’re looking for an authentic Asian feast, that’s perfectly Paleo, you’ve come to the right place.

Enjoy!

3 comments

  1. I had this at the weekend, I used more almonds than you said to make it extra thick. Lovely curry and I didn’t feel bad after (like a takeaway).

    Reply

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