This was meant to be a St Patrick's Day post due to the color of…
AIP Thai Green Curry with Seafood
Living in Dubai, I’m surrounded by the best foods from around the world. The foodcourt I go to most often has about 20 restaurants ranging from American fast food to Thai to Japanese to Chinese to Indian and more. The choices are almost overwhelming.
In fact, my last pre-AIP meal was Thai Green Curry, and out of fear I haven’t attempted it since. The store bought curry paste was simmered with coconut milk and tons of veggies (eggplant, green peppers, potato, tomato & carrot) and lots of green chillies and seed based spices. All served over rice. It was the least AIP compliant meal possible. Did you notice the list of nightshades?
1-2 T olive oil
– heat 1-2 T of oil (coconut or olive) in a large stock pot over medium heat – should be enough oil to cover the bottom of the pan.
– roughly chop onion, garlic ginger & lemongrass and add them to the oil
** Tip for ginger – you can use the back of a spoon to peel the ginger
– cook aromatic veggies over low to medium heat for 5-8 minutes until they are softened and onions are just starting to brown a bit
– add 1 1/2 cups water and 2 chopped dates and simmer for 10-12 minutes
– while sauce is simmering, chop all of your vegetables – mushrooms, carrots, butternut, sweet potato & asparagus and place to the side
– add fish sauce, coconut aminos, lime juice, cilantro and salt
– blend with an immersion blender (or transfer to a blender) and blend until smooth
– add kaffir lime (or lemon) leaves, coconut milk and chopped vegetables (except asparagus)
– simmer for about 20 minutes until vegetables are tender
– add asparagus and seafood (white fish chopped into bite sized pieces) and mussels
– cook for 6 more minutes until fish is flaky and mussels are cooked through
– Enjoy as is (almost like a soup/ stew) or eat over cauliflower fried rice
*** Other vegetables – such as broccoli, cauliflower, bok choy, cabbage can all be added.
*** Other seafood is also a welcome addition. I particularly like shrimp in the curry sauce.
***This recipe was shared on “Allergy Free Wednesday” & “Phoenix Helix AIP Round Up”