YELLOW THAI COCONUT CURRY

I love Thai food, I became a huge fan when visiting Thailand and taking a cooking class there. The cultures food is so full of flavour ( all the many spices they have readily available in the markets makes it an adventure for any one who loves to cook!) Thai food is also very Paleo friendly and easy to modify for those recipes that do include gluten or grains. Coconut Milk , Vegetables and protein are some of the most common ingredients, that works great for Paleo!

INGREDIENTS: serves 2

1 can full fat coconut milk
I head of broccoli
1 sweet red pepper
1 small yam
1 can of water chestnuts
3 Garlic cloves
1 inch piece of ginger , peeled and cut in half
1 stalk of lemon grass, cut into 4 pieces
1/2 red onion

• You can add any protein of your choice: Prawns, Scallops, Chicken, Pork Beef

SPICES:

1/2 TSP cumin
1/8 TSP ground nutmeg
3/4 TSP turmeric powder
1/4 TSP fennel seed
1/8 TSP ground thai chill (cayenne will work too)
3 Tablespoons fish sauce
2 Kaffir lime leaves (or 1 TSP lime zest)

(If you can not find all the spices listed, you can buy pre-mixed Thai curry spices (red, green, and yellow) in little jars made by "Thai Kitchen" Add 1 - 2 TBS of this mixture

DIRECTIONS:

- In a large sauce pan sauté garlic and onions
- Add in coconut milk and add spices to desired spice level
- Put ginger , lemon grass fish sauce and kaffir lime leaves into pot
- chop up all veggies into bite sized pieces
- Cook harder veggies first then adding the ones that take less time to cook slowly
- If using prawns add them last, but if using chicken pork or beef braise it lightly in frying pan before adding at the end.
- Lower temperature and let sit until meat is cooked through

•  You can serve as is like a soup, or make Cauliflower Rice to put curry on top of.