Ok took this dish to the church potluck today and got so many requests for the recipe I figured it must be blog worthy! The basic recipe came from Paleo Comfort Foods cookbook. Wives – if you are just getting started with Paleo and you want to win over your hubby TRUST ME – start with this cookbook! The author’s almost titled it Red Neck Paleo! Seriously. Plus there are several 1 dish meals that are simple and use normal ingredients. If you have even looked through some of the other Paleo cookbooks, you know what I mean here. Who has grass-fed Bison just lying around the kitchen?
3 TBS curry (I used Thai Kitchen – Red)
1 can coconut milk – do not shake it up.
2-3 garlic cloves – minced
1 large onion – chopped
1 green pepper – chopped
1 red pepper – chopped
1 pound okra – cut in three sections
2-3 Kaffir lime leaves (Asian market or use lime juice)
1/2 cup Thai Basil leaves
2-3 cups chicken broth
1 pounds wild caught shrimp – sautéed in coconut oil until pink.
4-5 pieces cooked crumbled bacon
Chopped green onion/chives.
Ok, are you ready!!!!
Soften onions in coconut oil in large skillet, Dutch Oven, or stainless steel soup pot.
Add curry paste and garlic and brown a little until it starts to smell yummy.
Add 1/2 can of coconut milk – just the thick cream at the top and stir until no lumps (well, except the onions).
Add the rest of the milk and stir.
Add peppers, okra, Kaffir leaves (or lime juice – about a TBS of to taste). Simmer medium heat 10 min.
Add shrimp. Simmer 20 min until okra is tender.
Topp with green onions/chives and cooked crumbled bacon! Garnish with Thai Basil leaves.
Serve over Cauliflower Rice (just shred cauliflower with grater on food processor and sauté in coconut oil till slightly soft).
*** Substitute shrimp with chicken, sausage, even fish – heck how about all four – yum. You can use different curry flavors too.