There are four main reasons I asked Julie to marry me: her curry abilities, incredible good looks, extremely caring heart, and her passion for bringing happiness to others (these are in no particular order). Julie’s curry recipe was the first time I had ever tried this classic dish. She made it as part of a food swap, which you read about in the introduction of this book. I still have the original recipe she hand wrote for me. Country Curry was my attempt at fusing the flavors and aromas of Thai curry with the smokiness of Southern barbecue.
2–3 tablespoons (45 ml) curry paste (red, green, panang, or Massaman are all great in this)
1 can coconut milk, DON’T SHAKE IT UP
2 teaspoons (10 ml) garlic, minced (about 2 cloves)
2 onions, sliced
3 cups (750 mL) chicken broth
1 green pepper, chopped
1 red bell pepper, chopped
1 yellow squash, cut into chunks
1 pound (450 g) okra, pieces cut in half crosswise
2–3 Kaffir lime leaves
1 pound (450 g) smoked pork butt, shredded or chopped
1 pound (450 g) andouille sausage, sliced
½ cup (12 g) Thai basil leaves
10 Thai peppers (optional)
4 cups (1 kg) cauliflower rice
- Heat curry paste in large Dutch oven until it begins to darken and becomes very fragrant.
- Add ½ can of coconut milk (should be mostly the thick milk from the top of the can). Incorporate well into the curry paste.
- When lumps are gone, add garlic and onions and the remaining coconut milk. Stir well and cook until onions soften.
- Add chicken broth, peppers, squash, okra, and Kaffir leaves to pot and simmer for 10 minutes.
- Cut/shred your pork into large chunks and add to pot along with your basil and sausage. If you want it “Thai Hot,” dice up ½ of your Thai peppers and add them.
- Simmer for another 20–30 minutes or until okra is tender.
- Serve over cauliflower rice and garnish with remaining Thai peppers.
Variations—Try with smoked venison or beef, and by all means play around with several curry flavors.
Ingredient Notes—Sauté your cauliflower rice in 2 teaspoons (10 ml) of fish sauce to serve with this recipe.
Hint—Freeze this recipe to enjoy days or weeks later.
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Country curry is a Louisiana-meets-Thailand mashup that somehow works perfectly. Curry paste blooms in the thick top layer of coconut milk, then simmers with okra, peppers, squash, smoked pork butt, and andouille sausage, finished with Thai basil and served over cauliflower rice.
Pro Tips
- Don't shake the can of coconut milk — you want the thick cream from the top to fry the curry paste in first, which deepens the flavour and colours the whole pot.
- Let the paste darken and turn fragrant before anything else joins the pot; that two-minute sizzle is where the curry gets its backbone.
- Kaffir lime leaves and Thai basil are the flavours that make this dish sing — add the basil with the meats so it perfumes the braise without turning black.
- Cut the okra crosswise into halves and simmer until just tender; overcooked okra goes slimy and thickens the broth in a way you don't want here.
- The heat is in your hands: the Thai peppers are optional, and half of them diced in the pot with the rest as garnish lets everyone set their own spice level.
Frequently Asked Questions
Which curry paste should I use?
Red, green, panang, or Massaman all work beautifully in this pot. Red or green gives you the brightest heat, while Massaman leans warmer and sweeter with the smoked pork.
Is country curry paleo?
Yes — the base is coconut milk and broth with okra, peppers, and squash, served over cauliflower rice instead of jasmine rice. Check your curry paste and sausage labels for sugar and additives.
Can I make this curry ahead of time?
Definitely, it's even better the next day once the smoked pork and sausage have flavoured the broth. Reheat gently and stir the Thai basil in fresh at serving time.
What can I use instead of andouille sausage?
Any smoked, paleo-friendly sausage works — kielbasa-style smoked pork or a spicy chorizo without fillers keeps the smoky, spicy character intact.
Recipe Card
Ingredients
Method
- Heat curry paste in large Dutch oven until it begins to darken and becomes very fragrant.
- Add ½ can of coconut milk (should be mostly the thick milk from the top of the can). Incorporate well into the curry paste.
- When lumps are gone, add garlic and onions and the remaining coconut milk.
- Stir well and cook until onions soften.
- Add chicken broth, peppers, squash, okra, and Kaffir leaves to pot and simmer for 10 minutes.
- Cut/shred your pork into large chunks and add to pot along with your basil and sausage. If you want it “Thai Hot,” dice up ½ of your Thai peppers and add them.
- Simmer for another 20–30 minutes or until okra is tender.
- Serve over cauliflower rice and garnish with remaining Thai peppers.
