This Paleo Thai Green Curry recipe is sweet with a slow-rolling heat and tastes great with protein or as a Vegan dish! Its something I’ve worked on for a few years. I may not be Asian, but I love Asian food, of all types. Angel does too, which I’m thankful for! I’m glad to be writing today about a warm, spicy (if you want it to be) dish because it is just dark and bla outside. I really hope it warms up, as we have a beach bday party this weekend. Nothing worse than the weather ruining the best laid plans!
I’m going to be a dork and start this post with TGIF. I mean it. Something about this week made it just brutally drag. Breathe ah, feels good. I’m ready for a little break to try to relax, learn a little more about Paleo and catch up!
Anyway, this recipe is really easy. I promise. And doesn’t take too long either!
Paleo Thai Green Curry
½ lb raw Shrimp
Coarse Sea Salt
1 small Butternut Squash
1 Japanese Eggplant
3 Tbsp Green Curry Paste
1 (14oz) can Coconut Milk
1 Tbsp Fish Sauce
2 tsp Lime Juice
2 tsp raw Honey*
3 stems Thai Basil**
3 Bird’s Eye Chili Peppers***
1 tsp Chili Oil
1 Tbsp Coconut Oil
*We like to use a honey that is sweet, but a little savory as well. Try Rapsflower Blossom Honey or something delicate…not the honey in the bear-shaped squeezy tube.
**This should be about ½ cup basil leaves. If you don’t have Thai basil, it won’t taste the same, but you could substitute regular basil + 1 bay leaf.
***If you don’t like spicy food, you could omit these, but I would definitely leave the chili oil in – it isn’t as spicy and it makes a difference in the flavor.
De-vein and de-shell the shrimp. In a bowl, combine ice, water (enough to cover the shrimp) and sea salt. You’ll want to salt the water until it tastes like salt water. Then add the shrimp and let sit while you cook everything else. The ice water will keep the shrimp plump and the sea salt will salt the shrimp without drying it out.
In another bowl, combine the coconut milk, fish sauce, lime juice, honey, thai basil (I throw the whole stem in whole), and chili oil. Cut 2 slits (one on each side) of the bird’s eye chili peppers and add them to the bowl as well.
Now we prep the vegetables. Wash the vegetables (scrub the carrots, we’re not going to peel them) and chop the top and bottoms from all vegetables. Cut the carrots at a diagonal about 1/8” thick, the zucchini and eggplant into ¼” medallions cut into half-moons, and then peel the butternut squash, de-seed it and cube it.
Heat the coconut oil in a sauce pan over medium-high (~6) heat. Once the oil is hot, add the squash and carrots, then cook for 3 minutes uncovered. Next, add the zucchini and eggplant and cook, stirring, for another 3 minutes.
While the vegetables are cooking, drain the shrimp from the water and add them to the vegetables. Cook for another couple of minutes, flipping the shrimp to ensure even cooking. I usually flip the shrimp when the middle starts to turn whitish. We don’t want any translucencies, but we don’t want to overcook the shrimp either. Considering that we’re going to keep cooking the shrimp, just past translucent is what we’re shooting for.
Once the shrimp is almost white throughout, add the curry paste and stir throughout. It should become fragrant, then add the coconut milk mixture.
Stir frequently, uncovered, until the desired consistency is reached, about 5-10 minutes. Note: if for some reason your sauce is too thick, just add a little coconut milk until it thins out – remember, a little goes a long way too!
This recipe can easily be made Vegan, just omit the fish sauce and shrimp!
Serve over our Paleo Coconut “Rice”!