Tuesday, August 12, 2014

PALEO THAI SEAFOOD AND MUSHROOM CURRY


Warm curries may be totally unseasonal in this hellish heat, but this recipe has been hanging in the queue for a while now. I just forgot to publish it a while back. Speaking of things I forgot about, I totally forgot about a submission I sent to Paleo Magazine a few months ago when they requested recipes for their new cookbook. I guess I thought it was a small ebook distribution or something, because I was taken by total surprise when I discovered this yesterday in the checkout line at Whole Foods. I screamed. Really loud and people were staring at me. I'm just so excited that my story is out there in the world! If you see it, I'm on page 118!! 

Anyway, on to the recipe. When my husband goes out of town, I get all kinds of adventurous in the kitchen. On the list of things he will not eat are mushrooms, scallops and curry. So in his absence, I made a dish focused on all three. I also made a bounty of deviled eggs, which he wouldn't touch with a 10 foot pole. 

Thai Seafood and Mushroom Curry
serves 4-6

1 Tablespoon coconut oil or fat of your choice
1 pound bay scallops (the little ones)*
1 onion, halved and sliced thin
1 red or orange bell pepper, chopped
8 ounces white mushrooms, sliced
2-3 thai chiles, sliced thin**
1" piece of ginger, peeled and minced
3 garlic cloves, peeled and minced
1/4 cup thai basil, chopped
1 heaping Tablespoon curry powder
2 cups chicken broth
1 (14 ounce) can light or full fat coconut milk
1 teaspoon fish sauce
1 Tablespoon lime juice

*You could use shrimp or other small pieces of firm white fish like halibut or paiche
**Adjust the amount of thai chiles to your tolerance to spice. I like it super hot!

Melt the coconut oil in a large pot over medium heat. Add the onion, bell pepper, mushrooms and thai chiles. Cook for 4-5 minutes, until the vegetables soften slightly. Add ginger and garlic, and cook one more minute. Add remaining ingredients, except for the scallops. Bring the liquid to a boil, then add the scallops. Maintain the soup at a strong simmer, cooking the scallops until done, 10-12 minutes. 


I'll confess, this shit would be awesome with some crusty bread. But don't you dare. 


Oh, and it freezes well. And is perfect to take to and reheat at work. I actually ate it cold the next day, but y'all know how adventurous I am. You may not be into it that way! 


Song I'm loving today: "When It Rains" Eli Young

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