Monday, June 17, 2013

Spicy Red Curry with Avocado

What can honestly be better than a big bowl of hearty spicy Paleo curry topped with cool avocado? The answer is nothing! I've been looking through recipes upon recipes for the "perfect curry". But after my long search I found that, minimalism is key. Especially being a college student, I really didn't need to go out buying all these ingredients which I can only use for curry. Who agrees? 
So I made a whole pot of red curry over the weekend and now it's yummy lunches for the next week. I also tried freezing the left overs in individualized portions and it's worked out really well! I just reheat it in a pot with about 1/8 c. of water so that it doesn't burn. Scoop over some Cauli-Rice and enjoy! 
Nutrition Facts for 1 serving 
1 can full-fat coconut milk
1/4 c. filtered water 
2 tbs. Thai Kitchen Red Curry Paste
1 c. sliced baby bella mushrooms
1 yellow onion
1 tsp. minced ginger
4 garlic cloves, minced
1 whole red bell pepper, sliced 
1 tbs. coconut oil 
8 oz. meat of choice 
black pepper, to taste
avocado, sliced for garnish 

Yields ~ 4 servings

Directions:Bring coconut milk and water to a boil. Whisk in curry paste and reduce heat to medium. Next, add in sliced mushrooms, onion, ginger, garlic and sliced red pepper strips. Let vegetables and broth come to a slow boil. Meanwhile, cook your meat in coconut oil until it's about 80-90% done.** The rest of the cooking will take place in your simmering broth.   Mix together cooked meat and broth mixture and let it sit under low heat for 10 minutes. Plate up (1/4 c. servings) over a bed of cauliflower rice and top with 1/4 of an avocado, sliced and garnish with black pepper. ENJOY!

** If using shrimp, don't worry about the extra cooking on the side. Just devein and remove the tail from your shrimp before adding them directly into the boiling broth. If you cook the shrimp on the side then they'll become too chewy.

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