Another popular Whole30 dish I’ve seen online is curry. Thankfully, I was able to find a curry paste with no additives! I tried to follow this recipe: http://everydaypaleo.com/red-or-green-thai-curry/. I was expecting something more soupy, but maybe I didn’t reduce the coconut milk properly. Oh well. Instead of adding the raw veggies at the end, I cooked them in a separate skillet. Here’s what I did:
- 1/2 a pack of cremini mushrooms
- 1 red bell pepper
- 1 zucchini
- 1 serving of baby carrots
- 2 handfuls of green beans (Note: legumes are not Whole30-friendly. However, according to the guidelines, green beans are allowed because there’s more pod than bean. Whatever, I like my green beans, so yay for that exception.)
- Wash all vegetables before chopping. Chop your veggies to your liking. I decided not to julienne the zucchini.
- Cut up your protein. In my case, I had to peel all the shrimp…
- Heat about 1 tbsp of coconut oil in a skillet. When the pan is hot and the coconut oil is melted, saute green beans and carrots for 2 min. Add in zucchini, bell pepper, and mushrooms. Season with salt and pepper to your liking. Cook for another 2 min. Don’t let the zucchini get all soft and soggy. Once the veggies are cooked, turn off the heat and set aside.
- While the veggies are cooking, heat up 1/2 can of coconut milk in a wok over medium heat. You’re supposed to stir and boil the coconut milk for 3 minutes. I have no idea what coconut milk is supposed to look like when it’s reduced, but after 3 minutes, I stirred in about 2tbsp of red curry paste into the milk.
- When the curry paste is blended well with the coconut milk, add in your protein. It took me about 5 minutes to cook my shrimp.
- Once the protein is fully cooked, toss in your cooked veggies. Add the remaining coconut milk to the wok. After tossing all the ingredients together, I let it simmer for about 5 minutes. Here’s how it turned out:
And it was pretty tasty. 🙂 Would definitely be better with rice, but oh well. Makes 3-4 servings.