Phukett Green Chicken Curry

04/16/2012 2 Comments

This dish is very authentic, it’s so lovely and quite easy to make, that you have to give this a try and let us know what you think.

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Ingredients

  • 2 lbs of chicken thigh meat, cubed into 1 – 2 inch thick pieces
  • 2 tbsp coconut oil
  • 2 cups of coconut cream (we use Aroy-D)
  • 4 tbsp of Green curry paste, we use Thai Kitchen
  • 2 tsp of palm sugar
  • 2 – 3 tbsp of Fish sauce, (use an authentic Thai brand)
  • 1 large eggplant, peeled and cubed into 2 inch pieces
  • 1 cup of Thai  basil, do not use any stems, use only the the leaves
  • 5 – 10 fresh red Thai chili peppers, sliced slightly diagonally (we like it spicy)
  • 5 – 6 Kaffir leaves, if you can find them, otherwise curry leaves will do fine

Here’s How:

Heat a large pot to medium heat and heat up the oil. Add the green curry paste and stir constantly, add a little of coconut cream; this will ensure that it doesn’t burn or clump. Cook over medium-low heat until the curry opens up and the color turns very green; usually will take a minute or two.

Now turn up the heat just a bit more, and add the chicken. The chicken does not have to be cooked through. Add the rest of the coconut cream and add a little water if you’d like it a little more soupy. Allow it to come to a boil, tear the kaffir lime leaves over the curry. If you are using  curry leaves, please add them to the chicken first. After it comes to a boil, add the palm sugar. Make sure to taste your dish; it should taste slightly sweet, but not overpoweringly so. Add the fish sauce for balance and taste. You should be able to taste the sweetness of the curry and all other ingredients coming together in beautiful marriage.

Now add the eggplant and allow them cook for about two minutes on high. Check the seasoning again before adding the chili peppers. Stir to mix. Finally bring to a boil very quickly and stir in the sweet basil leaves.

Serve with your favorite rendition of cauliflower rice.

Filed under Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , , , ,

Pho Nutty Kitchen Style

09/12/2011 5 Comments

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

  • 2 quarts of stock, we used some our duck stock
  • 5 cloves of garlic, sliced
  • 2 inches of fresh sliced ginger
  • 3 cups of whole shiitake mushrooms, we took the stems off
  • 3 sticks of cinnamon, keep whole
  • 10 whole cloves, keep whole
  • 1 – 2 tsps of whole pepper corn
  • 1/4 cup of fish sauce
  • 1 package of rice noodles
  • 1 lb lamb ribs
  • 2 tbsp coconut Oil

Garnish Ingredients

  • 1 lb of thinly sliced grass-fed stew meat or your favorite cut
  • 1 bunch off cilantro, chopped
  • 4 limes, cut into 8ths
  • a bunch of sliced Serrano peppers
Here is how to do pull it all together:
  1. In a large soup pot, heat your favorite stock on medium heat.
  2. Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
  3. In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered.  Once browned, add oil and ribs to  soup pot and continue to cook on medium.
  4. In another pot warm a few quarts of water on high heat.  Once the water is boiling add rice noodles and cook  for no more than 3 minutes.   Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.
So here is how to build your little bowl of paradise:
Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.
OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , ,

Demystify Tamarind: Tamarind Glazed Sea Bass

09/13/2010 7 Comments

In case that you are still wondering of what to make with Tamarind and how best to demystify it, we thought it appropriate and important to share this most amazing dish. Lately, we’ve been making dishes that make us laugh at the dinner table, because they taste so ridiculously delicious! :-)

Here it is:  Tamarind Glazed Sea Bass

Serves 4


What ingredients you’ll need:

  • 2 lbs Chilean Sea Bass or other white flaky fish
  • 2 Tbsp of Coconut Oil, or preferred fat
  • Sauce Ingredients
  • 1/4 Cup Tamarind Pulp
  • 1 Tbsp Raw Local Honey
  • 1/4 Cup Boiling Water
  • 2-4 Spicy Peppers depending on desired heat
  • 2 Garlic Cloves
  • 2 Tbsp Asian Fish Sauce
  • Sea Salt to Taste
  • Sauce Preparation

In a medium size pan, combine tamarind pulp with water and bring to a gentle boil, then reduce heat to medium and stir in the honey, fish sauce, peppers, and garlic. Season with sea salt. And voila! Amazing and so Easy!

With Joy – Henry and Jo

Filed under Condiment, Entree, Paleo, Primal Tagged with , , , ,

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