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Country curry – paleo recipe
Stav Kogan

Country curry

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2–3 tbsp curry paste (red, green, panang, or Massaman are all great in this)
  • 1 can coconut milk, DON’T SHAKE IT UP
  • 2 tsp 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 lb (450 g) okra, pieces cut in half crosswise
  • 2–3 Kaffir lime leaves
  • 1 lb (450 g) smoked pork butt, shredded or chopped
  • 1 lb (450 g) andouille sausage, sliced
  • ½ cup (12 g) Thai basil leaves
  • 10 Thai peppers (optional)
  • 4 cups (1 kg) cauliflower rice

Method
 

  1. Heat curry paste in large Dutch oven until it begins to darken and becomes very fragrant.
  2. Add ½ can of coconut milk (should be mostly the thick milk from the top of the can). Incorporate well into the curry paste.
  3. When lumps are gone, add garlic and onions and the remaining coconut milk.
  4. Stir well and cook until onions soften.
  5. Add chicken broth, peppers, squash, okra, and Kaffir leaves to pot and simmer for 10 minutes.
  6. 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.
  7. Simmer for another 20–30 minutes or until okra is tender.
  8. Serve over cauliflower rice and garnish with remaining Thai peppers.

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