Paleo Thai Red Curry Recipe | Grass Fed Girl (2024)

My friend Russ Crandall of The Domestic Man has released his new cookbook Paleo Takeout:Restaurant Favorites without the Junk! I met Russ at Paleo FX some years ago. He was so nice to leave a great review of our book here. Russ has had a remarkable health journey and recovery that will make anyone inspired to make a change. He had a stroke at the age of 24, out of nowhere! He was later diagnosed with diagnosed with a rare autoimmune disease calledTakayasu’s Arteritis. Five years passed but a major surgery, steroids and conventional treatments didn’t ease his symptoms and he was still sick. In 2010 Russ found The Paleo Solution, went Paleo and within a month his inflammation markers improved dramatically! The new way of eating was the only thing that had helped him when conventional medicine had barely made a dent.

Today Russruns The Domestic Man where he promotesfundamental, traditional dishes that are historically relevant and authentic. His military experience has had him traveling the world learning languages and trying new cuisine. He even worked as a cook before joining up and his experience shows in his wide use of flavor and techniques. He has a relaxed take on Paleo including rice in some of his dishes and his absence of dogma is refreshing but be assured he always stays gluten free.

Paleo Takeouthelps you recreate your favorite take-out meals with 200+ recipes sectioned offby region/country of origin:Chinese, Korean, Japanese, Southeast Asian, and there is also a American section. If you have been Paleo for any amount of time you know how dangerous regular take out can be with all the rancid oils and mystery ingredients being used by restaurants these days. Russ has created a Whole 30 and AIP Guide to Paleo Takeout so if you are following those specific protocols you can enjoy this cookbook too!

Get the book here:

Highlights:

– 200+ recipes from all over the world

– explains controversial foods like rice, potatoes, tamari, fermented soy

– cooking techniques explained in detail

– ingredient guide and cooking tool guide (you will be prepared!)

–Whole 30 and AIP Guideso those of you following these protocols can enjoy Paleo Takeout too!

– and so much more!

Russ is on Tour in the summer of 2015. Get the details here.

Russ was so kind to let me share a recipe straight out go Paleo Takeout, this thai red curry is to die for and you can even refrigerate or freeze the chili paste for a quick meal later in the week. Also, don’t forget to scroll all the way down past the recipe to enter my giveaway of Paleo Takeout!

Paleo Thai Red Curry Recipe

Serves 4

Prep Time: 15 + 30 mins to soak chilies

Cook Time: 20 Mins

Paste Ingredients:

( Makes 1/2 cup enough for 2 curries)

4 large dried red chili peppers, seeds removed

2 Thai chilies or 1 jalapeño, seeds removed (add more for heat)

10 cloves garlic

1 tsp ground cumin

1 tsp ground corriander

1/2 tsp shrimp paste

1 tbsp white peppercorn

3 shallots

grated zest of 1/2 lime

1 inch galangal or ginger, peeled

1 stalk lemongrass, white part only, thinly sliced

small handful of fresh cilantro stems

2 tbsp virgin coconut oil

2 lbs steak, chicken breast, chicken thighs, or shrimp, cut into bite-sized chunks

1 (14 oz) of full fat coconut milk, divided

1 tbsp fish sauce

1 red bell pepper, thinly sliced

juice of 1/2 lime (1 tbsp)

small handful of Thai basil leaves

To Garnish:

sliced Thai chilies (optional)

lime wedges

fresh cilantro

Instructions:

1. Soak the dried chilies in warm water for 30 minutes

2. Place the soaked chilies, 1/4 cup of the water in which you soaked them, and the rest of the fury paste ingredients in a blender. Blend until smooth, adding water if needed to help the blending process then set aside. The curry paste can be made ahead and stored in the fridge for up to a month or frozen for up to 6 months.

3. Warm the coconut oil in the large skillet over medium-high heat, then add the steak, chicken, or shrimp. Stir-fry until browned and cooked through in batched if needed. 1 minute for shrimp, 3 minutes for steak, 6 minutes for chicken. Remove from the skillet and set aside.

4. Reduce the heat to medium and add the 1/4 cup of curry paste to the skillet. Bring to a simmer and sauté until aromatic and darkened, stirring consistently, about 4 minutes.

5. Add half of the coconut milk and stir to incorporate. Simmer until thick and darkened about 8 minutes, then stir in the steak, chicken or shrimp and any accumulated juices. Stir in the remaining coconut milk, fish sauce, and bell pepper and cook until pepper starts to soften, about 1 minute, then add the lime juice and Thai basil leaves. Taste and add salt if needed, then serve, garnish with sliced Thai chilies (if using), lime wedges and cilantro.

Don’t forget to enter to win Paleo Takeout!

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