Paleo Indonesian Seafood Curry with Cauliflower Rice and Spicy Coconut Sauce
A flavorful indonesian dinner perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Fresh Seafood (shrimp, fish, or chicken)
- Cauliflower
- Onion
- Garlic
- Ginger
- Green chili peppers
- Red curry paste
- Coconut milk
- Lime leaves
- Coriander leaves
- Olive oil
- Salt and pepper
Instructions
- Begin by preparing the cauliflower rice. In a food processor, pulse the cauliflower into rice sized pieces, then set aside. In a large pan, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger, sautéing until softened. Stir in red curry paste, green chili peppers, and a dash of salt to create the base for your Indonesian curry. Cook for 2 3 minutes. Add coconut milk to the pan, stirring well. Bring to a simmer, then reduce heat and let cook for 5 7 minutes. Incorporate your choice of fresh seafood or chicken into the curry sauce, gently cooking until opaque and cooked through. Add lime leaves to infuse extra flavor, cooking for another 2 minutes before turning off the heat. Finish by garnishing with coriander leaves and a drizzle of spicy coconut sauce, if desired.
Chef’s Insight
The key to this recipe is balancing flavors, so don't be afraid to adjust seasoning as needed. - Add more green chili peppers if you prefer a spicier curry.
Notes
Choose fresh, wild-caught seafood for the best flavor and nutritional content. - Opt for organic ingredients when possible.