I love Thai food soooooo much. Green curry is pretty much the bomb (do people still say that?)...unfortunately, going out for Thai food is not always the most paleo-friendly experience, as many restaurants add soy and sugar to their curries. They are also always served with rice, so you end up paying for food you don't eat...bummer. When you make curry at home you get to control the quality of ingredients that goes into it, like using organic vegetables, coconut milk without gums added, and healthy meats or seafood. Plus, you can make up a batch of cauliflower "rice" to add a nice vegetable side dish and avoiding a high carb/grain based meal.
This version uses seafood as the protein, which I really love in green curry. Of course, if you're not a seafood fan, you could use pasture-raised chicken or pork and you'd still be happy. Or you could substitute any seafood you like, such as shrimp or mussels. Or create a mixture of several kinds!
Getting shellfish in the diet is important, but often hard to do. Shellfish (including bivalves, mollusks and crustaceans and the like) provide a big dose of B 12, protein, and tons of minerals, such as selenium, magnesium, iron, zinc, manganese, and copper. They spent their lives in mineral-rich sea water, so they are great sources of trace minerals from the sea salt. Mark Sisson has a great piece on the importance of shellfish in the paleo diet on his blog, Mark's Daily Apple...check it out and get inspired to eat more shellfish!
Paleo Thai Green Curry with Scallops and Squid
2 Tbs coconut oil
1 lb squid (calamari), sliced
1/2 lb scallops, cut in half width-wise
1/2 cup shallots, thinly sliced
1 cup green bell pepper, thinly sliced
2 cups mushrooms, sliced
1- 8 oz. can julienned bamboo shoots
2" ginger, grated
4 cloves garlic, minced
2-3 bird's eye chiles, minced (or adjust to heat preference)
4 cups broccoli florets, chopped
1/4 cup Thai green curry paste--look for brands without sugar
1/4 cup coconut aminos
1 can full fat coconut milk
2 cups water or broth
12 kaffir lime leaves
1/4 cup Thai basil leaves, minced
In a large wok or skillet, heat coconut oil over medium heat. Add squid and scallops and cook 3-5 minutes until they start to brown and the squid begin to curl up.
Add shallots, bell pepper and mushrooms. Cook 3-5 minutes until they start to brown and soften. Add bamboo and let cook a few more minutes.
Add ginger, garlic and chiles. Cook 2-3 minutes. Add 2 Tbs of coconut aminos to deglaze pan.
Add green curry paste and cook a few minutes to incorporate. Add in the coconut milk, water or broth and broccoli florets. Cover and turn heat to medium-low and let simmer for 5-10 minutes until liquid has begun to cook down and thicken. Add remaining 2 Tbs coconut aminos, lime leaves and basil. Let simmer a few more minutes. Remove lime leaves and serve.
Goes great with cauliflower "rice" cooked in coconut milk!