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I love Thai curries, and the Thai Green Green Curry in Turban Squash is beautiful, comforting, and seasonal http://wp.me/p4Aygm-1uN

Paleo Thai Green Green Curry


  • Author: Raj - www.ThePrimalDesire.com
  • Cook Time: 45-60 min
  • Total Time: 45-60 min

Description

I love Thai curries, and the Thai Green Green Curry in Turban Squash is beautiful, comforting, and seasonal.


Scale

Ingredients

  • 1/2 onion (chopped)
  • 4 mushrooms (chopped)
  • 12 green chilies (finely diced – more if you like it hot)
  • 12 kaffir lime leaves (fresh, frozen, or dried – finely chopped)
  • 1 can coconut milk
  • 1 clove garlic (crushed)
  • 2 Tbsp green curry paste
  • 1/2 medium broccoli (chopped)
  • 1/2 medium zucchini (chopped)
  • 1 green bell pepper (chopped)
  • 1/2 tsp fish sauce
  • 1/2 Tbsp lime juice
  • 2 medium-large mini red turban squash

optional:

  • chicken/pork/fish/prawns/scallops/etc.
  • Salt
  • ghee
  • green onions (thinly sliced)
  • cashews

Instructions

  1. Pre-heat oven to 350F.
  2. Cut the smaller top piece of the turban squashes off, then remove all seeds and guts with a spoon.
  3. Coat the insides with ghee (or coconut oil or any other paleo oil), replace the covers, wrap in tin foil.
  4. Bake until desired tenderness (approx 45-60 minutes depending on size).
  5. In a large pot, saute onions, mushrooms, and chilies until onions are soft and translucent.
  6. Add lime leaves, curry paste, garlic, fish sauce, and lime juice and coconut milk. Stir paste in well.
  7. If using chicken or pork, add now. Add vegetables.
  8. Cook until meat is finished and vegetables are desired texture. If using fish, prawns, or scallops, add now and simmer until done – only a minute or two. Salt to taste.
  9. Spoon curry into turban squash and serve.
  10. Top with cashews and green onions.

  • Category: Soup
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