Friday, December 21, 2012

Paleo Red Curry with Spinach & Sweet Potato

It was a crazy wet and windy day here: perfect curry weather. You could make this one with any protein; I chose to use beef stew meat. I served the meal over roasted cauliflower rice, garnished with cilantro and some toasted almonds.

If you like things spicy, use a freer hand with the red curry paste. I call for 1 tsp. here, but I eyeballed it and definitely erred toward the generous side.

Paleo Red Curry with Spinach & Sweet Potato

1 tbs. olive or coconut oil
3-4 thinly sliced shallots
3 minced garlic cloves
1 can coconut milk
1 can diced tomatoes, undrained
2 tbs. fish sauce or coconut aminos
1 tsp. (or more) red curry paste
1 large sweet potato, peeled and cut into small chunks
1.5 lbs. protein of choice, cut into cubes or small pieces
2 cups chopped spinach

Heat oil in a large wok or skillet. Add shallot and cook over medium heat until soft. Add garlic and cook one minute more, stirring continuously to avoid scorching.

Add coconut milk, tomatoes and fish sauce or aminos to skillet. Stir in curry paste and bring to a simmer. Cook for a minute or two and then add sweet potato. Cook for 10 minutes or until potato is fork-tender.

Add meat to skillet and continue to simmer until cooked through. Add spinach to skillet and stir to combine. Cook until wilted, then remove from heat and serve over cauliflower rice.

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