Saturday, May 30, 2015

Thai Bay Scallop Curry with Coconut Cauliflower Rice

Basically doubled the recipe, which is reproduced below because that blog makes it hard.  We also made the coconut rice, which was pretty good.  It was waaay rich though.  Could cut back on the coconut milk next time (on the curry and rice maybe).

Thai Bay Scallop Curry
Prep time:  
Cook time:  
Total time:  
This Thai curry has a little heat, a lot of creaminess from a secret ingredient and tasty bay scallops. It's Paleo and Whole 30 compliant, too!
  1. FRY: Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant.
  2. SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
  3. SEASON: Add the lime juice, coconut aminosfish sauce and sesame oil. Add some extra salt to taste if you wish.
  4. SIMMER: Blend together the cooked sweet potato and the coconut milk in a food processor or blender. Stir the sweet potato & coconut milk mixture into the pan. Bring to a simmer and heat through.
  5. FINISH: Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted.


Lime & Coconut Cauliflower Rice
Prep time:  
Cook time:  
Total time:  
This cauliflower rice is simmered with coconut milk & lime juice. It is a great grain free side dish to curry dishes & is Whole 30 & AIP compliant.
  • 1 tbl coconut oil
  • 1¼ lb cauliflower florets (4 packed cups once "riced")
  • 1 can full fat coconut milk
  • 1 cup shredded coconut
  • ¼ cup lime juice (about 2 limes)
  • 4 tsp lime zest (about 2 limes)
  • ½ cup fresh cilantro, minced
  1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to "rice" the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don't get mush at the bottom of your bowl.
  2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
  3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn't come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
  4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.

No comments: