Happy Tuesday Kids!
This post is super special to me. First, it's a out of this world delicious and second, one of my good friends and AH-MAZING photographers came by to take pics of this dish. Get ready for some food porn!
Thank you so much to Philip Van Nostrand, be sure to check out his beautiful work, he's the curliest photographer you know!
This recipe is a combo of 2 separate dishes that are amazing together. If you are making them together, it's a good idea to start out with 2 large sauté pans on the stove. Start the Pineapple Saffron rice after you get the Coconut Curry going as the rice only takes about 15 minutes!
Paleo Coconut Curry with Pineapple Saffron "Rice":
Paleo Coconut Curry:
Get It:
- 6 free range chicken thighs- cooked in my Sous Vide Supreme (leftover chicken is perfect here too)
- 1 small head organic broccoli, broken into bite size florets
- 1/2 bunch green onions, sliced
- 8 mini, multi colored bell peppers, sliced
- 1 package mushrooms- diced
- 3 cloves garlic- chopped
- 1 stalk lemon grass- finely chopped
- 1/2 cup coconut milk
- 1/2 tbsp yellow curry powder
- 1/2 tbsp red pepper flakes
- 1 tbsp fish sauce
- 2 tbsp coconut aminos
- 1/2 lemon- juiced
- 3 tbsp coconut oil
Do It:
- Melt the coconut oil in a large saute pan.
- Add the lemongrass and the broccoli and saute for 10 minutes.
- Add the bell peps, shrooms, garlic, red pepper flakes and broccoli- sauté for 10 minutes.
- Add the chicken, green onions, curry, fish sauce, coconut aminos and let it all get happy for another 10 minutes.
Pineapple Saffron Rice:
Get It:
- 1 heaping tbsp coconut oil
- 1 head cauliflower- finely chopped in a food processor
- 2 cups diced pineapple
- 1 tbsp sesame seeds
- 1/4 cup coconut milk
- 1/2 tbsp saffron
- 1/8 cup shredded coconut
Do It:
- Melt the coconut oil in a large saute pan.
- Add the cauliflower and sauté for 10 minutes, it's okay if it gets a little brown and crunchy!
- Add the sesame seeds, coconut milk, saffron and coconut. Sauté for another 5 minutes.
- Add the pineapple.
- Serve the cauliflower rice as the base for your curry or on the side.
Live to Thrive,
Lauren
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