Pork and Coconut Curry

I have said it many times, but I LOVE curries.  And when the weather turns cold, nothing beats them for dinner.

It has been particually cold and snowy here in Calgary, so I decided that I was gong to make a curry for dinner.

A quick rummage in the freezer produced some pork shoulder that I diced up, and a further rummage in the pantry produced some coconut milk.  The coconut milk I use is the Aroy-D brand which contains nothing but coconut and water…  when buying canned coconut milk, you really do need to read the labels – many of them contain “dodgy” ingredients – things like carageenan and guar gum, both of which have been shown to irritate the lining of the intestines.

This curry is cooked in the slow-cooker, which makes it ideal to come home to after a long day at work.  But even if you are home all day, the long slow cooking tenderizes the meat wonderfully, and the spices will fill the house with the delicious smell of curry as it cooks.

This is a a spicy curry, but not overly so.  If you don’t like spice, just reduce the amount of curry powder you add, and cut the jalapeno down to ½ or leave it out entirely.  Of course if you are even more of a spice monster than I am, you could even consider adding 2 Jalapenos or even leaving the seeds in.  Or use hotter chilli peppers….

Because this contains chilli which is a nightshade, this is an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Pork and Coconut Curry

serves 6

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  • 3lb pork shoulder – diced into 1″ cubes
  • 1 400ml can of coconut milk
  • 1 156ml/5.5 fl oz can of tomato paste (read the labels and try to find one that is nothing but pure tomato.  I actually use a no-frills one for this reason)
  • 5 cloves of garlic (you can never have too much garlic – especially in the winter as it helps ward off colds and the flu!)
  • 1″ piece of fresh root ginger – peeled and chopped (again, ginger helps ward off colds and the flu.  It is also anti-inflamatory)
  • 6 tbsp curry powder
  • 1½ tsp garam masala
  • 1 tsp ground cardamom
  • 1 jalapeno chilli pepper – seeded and chopped
  • 1 small onion – chopped
  • 2 bell peppers – seeded and diced.  Use whatever colours you happen to have – mine were red.
  • 8oz mushrooms – halved or cut into quarters depending on the size
  • ½ cup of bone broth

Dice the pork into aprox 1″ cubes, trimming off any excess fat and gristle.

Mix the coconut milk, tomato paste, garlic, ginger, spices and broth to give a creamy mixture.

Place the pork, onion, peppers and mushroom in the slow-cooker and pour over the coconut milk mixture.  Mix well.

Cook on low for 6-8 hours.

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Serve with coconut “rice”.

I also served some of my homemade chutney and a raita for those who wanted them.

Shrimp Korma with Cauliflower “Rice”

If you have been following my blog for any time, it will come as no surprise when I say that I LOVE curries!  We eat one at least once a week and sometimes twice.

But I also try to include plenty of fish and seafood into our diet….

So the other day I decided to make a shrimp curry.

The one I chose to make was a Korma.  Korma’s are mild, creamy curries, and I felt that this would not overpower the delicate flavour of the shrimp.

I was not wrong – this was delicious!

The red pepper and tomato make this an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp Korma

Serves 6

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1 tbsp fat of your choice – I used coconut oil

1/2 onion – chopped

1 red pepper – chopped

1 1/2 tbsp tapioca flour

1 tbs grated fresh ginger

3 cloves of garlic – crushed

2 tbsp curry powder (I use a hot curry powder, but you can use which ever type you prefer)

1 tbsp garam masala

salt and pepper to taste

2 cups bone broth (I used a chicken bone broth)

1 cup coconut milk

1 tomato – diced

1 cup frozen green peas (you could substitute another vegetable if you prefer)

800g bag uncooked frozen shrimp (mine had not been peeled – if you buy ready-peeled shrimp you would probably need less)

Cauliflower “rice” to serve

Melt the fat in a large, heavy based pan.  Add the onion and cook for a few minutes until it is starting to soften.  Toss in the pepper, and cook for 2-3 minutes.

Then add the tapioca flour, the curry powder and the garam masala.  Stir for 30 second and then add the bone broth and bring to the boil.  Add the coconut milk and tomato, reduce the heat and simmer for 5-10 minutes.  Stir in the peas and the shrimp and cook for 5 minutes until the shrimp are pink.  Season to taste and serve at once over cauliflower “rice”.

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Easy Cauliflower “Rice”

serves 6

1 small head of cauliflower, broken in to florets

1/2 onion – chopped

1 tbsp fat of your choice – I used coconut oil

sea salt and freshly ground black pepper to taste

Place the cauliflower in a blender and pulse until it resembles grains of rice.  You may need to do this in batches.

Heat the fat in a skillet or wok and add the onion.  Cook until it is starting to soften.

Add the cauliflower “rice” and toss until it is tender – this will take around 5 minutes.

Season to taste with salt and pepper and serve at once.

Pork Vindaloo, Coconut “Rice” and Raita

Vindaloo, Vindaloo, Vindaloo, Vindaloo, na na
Vindaloo, Vindaloo, Vindaloo, Vindaloo, na na

Anyone remember the Vindaloo song from back in the 80’s?  It was written and sung by a British band called Fat Les and was adopted as the unofficial anthem for the England World Cup team in 1998.

Why am I talking about this song?  Because I made pork vindaloo for dinner, and I found myself humming it while cooking it…

Vindaloo is a spicy curry from the Indian city of Goa.  The name Vindaloo is thought to derive from the Portuguese Vin d’ alho.  Vin means wine, alho means garlic.  And this is a curry that contains vinegar and garlic in large quantities….

In it’s Anglicized form, it is regarded as an incredibly hot dish, often eaten by “Real Men” after a night on the town – as in “are you man enough to drink 15 pints and eat a vindaloo”…

But it doesn’t have to be fiery hot – by making it yourself at home you can control the heat simply by reducing (or increasing!) the amount of chilli peppers that you add.

The main reason for making this was because I had taken 2 packs of pork butt steak out of the freezer and  I decided that I fancied a hot curry – besides we haven’t had vindaloo in a very long time!

I based my recipe on one from Easy Indian Cooking by Suneeta Vaswani. It isn’t a specifically paleo cookbook, but a lot of the recipes are adaptable.  This particular one is on page 102.

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I had to make some adaptations to make it paleo – Vindaloo usually contains potatoes – and indeed this one does call for 1 cup of grated potato.  I replaced that with diced rutabaga (I like the chunks). It also calls for 1/2 tsp of granulated sugar which I simply eft out, and I used coconut oil in place of the vegetable oil.  I also left out the vodka.  Other than that, I pretty much made it as it was.

I was a little disappointed with the heat level of this curry – it was barely hot at all.  Not sure if it was my dried chillies or if I just need to add more of them.

This is an AIP stage 4 reintroduction recipe because it contains chilli peppers.

The presence of the chilli, pepper and cumin in this recipe mean that it cannot be altered to make it 100% AIP compliant.  Black pepper and cumin are stage 1 reintroduction ingredients,

The raita contains yoghurt, which is a stage 3 reintroduction as this is a fermented dairy product.

When reintroducing foods on the AIP, I recommend this guide.

Pork Vindaloo

(based on a recipe on page 102 in Easy Indian Cooking by Suneeta Vaswani)

serves 6

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2lb boneless pork (I used 4 boston butt pork steaks – mine had bones in so I simply cut them out)

1.5 tsp salt

10 dried red chillies (use more or less depending on how spicy you want it to be)

10 black peppercorns

10 whole cloves

1 cinnamon stick

1 tsp cumin seeds

1 tsp mustard seeds

10 cloves of garlic – peeled

1 piece of peeled ginger root – 1″ square

1 tsp apple cider vinegar

2 tbsp coconut oil

2 sliced onions (I actually added 2.5 as I had half a red onion kicking around so I used that too)

1/4 cup apple cider vinegar

1 small rutabaga – peeled and diced

1.5 cups bone broth or water

Instructions

This is the awesome pork I was using:

porkbuttsteak

Take your pork, remove any bones and dice the meat into bite size pieces.  Rub with the salt and set aside.

Take a blender and make a spice paste for the meat – add the chillies (you can remove the seeds to make it less spicy if you want – this curry wasn’t particularly spicy as far as I am concerned), the peppercorns, cloves, cinnamon, cumin seeds and mustard seeds.  Grind to a powder.  Add the garlic, ginger and 1 tsp vinegar.  Blend to a paste.  Rub into the pork, cover and set aside in the fridge for a couple of hours.

One you are ready to cook your meat, heat the oil in a pan over a medium heat.  Add the onions and cook to a golden brown colour

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Add the pork and brown it well for around 5 minutes.  Then add the diced rutabaga.

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Stir in the vinegar and 1.5 cups of water or bone broth (I used bone broth).

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Mix well, cover and bring to a boil.  Reduce heat to a simmer and cook until the pork is cooked and the rutabaga is tender – around 30 minutes.

I served this with Coconut Kale “Rice” and a raita.

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Coconut Kale “Rice”

serves 6

1 small head of cauliflower

1 cup unsweetened coconut

1 bunch kale – chopped

3 green onions – chopped

2 tbsp coconut oil

1/2 can coconut milk

salt and pepper to taste

Trim your cauli and then blitz it in the food processor until it is tiny pieces that resemble grains of rice.

Mix in the coconut, kale and green onions.

Stir in the coconut milk and season to taste with salt and pepper.

And serve at once.

Heat the coconut oil in a wok or large skillet and add the cauliflower mixture.  Toss and cook over a medium-high heat until it is all heated through, the kale is wilted and the cauliflower is tender.

Raita

serves 6

(based on a recipe on page 126 of An Indian Housewife’s Recipe Book)

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The purpose of a raita is to cool the mouth down.  The yoghurt it contains has fat in it, and it is the fat that helps cool your mouth down.  This curry didn’t really need it as I was a bit disappointed with the heat level.  It isn’t paleo becuse of the yoghurt.  This is more a primal condiment.

I based this recipe on one in a very tatty cookbook I have owned since the early 90’s – An Indian Housewife’s Recipe Book by Laxmi Khurana.  But again I made some changes.  I didn’t add the chilli powder that was called for, and I added plenty of chopped mint for it’s cooling effect.

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Ingredients

500ml (16oz) Greek yoghurt

90ml (3floz) milk

110g (4oz) cucumber – peeled and sliced

1 onion – chopped finely

1/2 tsp whole cumin seeds

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp mint leaves – finely chopped

This particular recipe was cooked by C

Peeling the cucumbers

Yes C really does wear that hat in the house all the time!

Peel the cucumber, remove the seeds and grate it.

Place in a dish and add all the remaining ingredients.  Mix well and chill until needed.

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Serve dolloped on top of hot curries.

After we were done making the raita, while we were waiting for the curry to cook, I took a photo of the hat that C had made using a knitting loom…

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