You don’t want to destroy all the hard work you’ve put into your diet and lifestyle. You really don’t.
On the other hand, you have a life. You need to hang out with friends and family. And who could possibly do that without having an alcoholic drink or 5?
I’m not going to sugar-coat the facts – alcohol isn’t really Paleo. And – more importantly – alcohol is not helping you reach whatever health goals you want to achieve. (Here’s an article on 7 huge reasons to ditch alcohol.)
But! There are ways to make alcohol less toxic, to keep your Paleo diet more intact, and…gasp…to reduce hangovers.
This Paleo pressure cooker chicken curry recipe is a simple, savory masterpiece. You’ll appreciate this recipe, even more, when you find out how some people make it.
Perfect Under Pressure
I’ve been getting a lot of requests for pressure cooker recipes, and it’s not hard to understand why. In our busy world, there never seems to be enough time, and we’re all looking for shortcuts.
The pressure cooker offers a much, much better option than succumbing to the temptation of fast food or frozen meals. While you may be able to find options that aren’t completely horrible, you’re almost always better off making food yourself.
Chicken curry is a great candidate for the pressure cooker, so don’t feel like you’re somehow getting a lesser version of the dish just because of the method we’re using.
Oh yeah, and it’s Paleo to boot!
Not Your Average Chicken Curry
Normally I’d go into detail about how I changed up a particular recipe to bring it into the bounds of Paleo. But chicken curry is pretty darn Paleo without my help.
The only big change from most red curry recipes is that I left out the sugar. Most recipes don’t include a whole lot anyway, so you won’t feel deprived in any way.
It’s also quite a bit more conservative than some takes on curry. While chicken, beef, shrimp, pork, or duck are often made with curry, some people use less familiar fare, such as snake or frog.
I’m not about to suggest where you can source the best organic local snake, so I just stuck with chicken this time around.
If you would like to try alternate meat, however, feel free.
I love the taste of the chicken after it’s been pressure cooker fried in coconut oil. It really brings an added dimension of taste that makes this chicken curry extra special.
Pan toasting the almonds is another little step that adds a lot.
More Paleo Indian Food
If you’re like me, Indian food is a favorite. At the same time, you don’t want to turn a blind eye to the fact that your favorite Indian restaurant probably isn’t making things Paleo-style.
But you don’t have to compromise your diet to eat your favorite foods. You just have to find a better way to make them.
In a hot, dry skillet, toast the flaked almonds until golden brown. Remove the toasted almonds from the skillet and set aside.
Season both sides of the chicken pieces with salt.
Melt the coconut oil in a pressure cooker over high heat. Add the chicken thighs, skin-side down, to the pressure cooker and fry until golden and crispy. Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside skin-side up.
If desired, remove any excess rendered fat from the pressure cooker. Add the Thai red curry paste and coconut milk to the pressure cooker and whisk to combine. Cook the curry mixture, whisking constantly, for 1 to 2 minutes until emulsified and slightly thick.
Place the chicken thighs, skin side up, in the pressure cooker and secure the lid. Cook for 14 to 15 minutes over moderate heat. Let the pressure cooker to release steam naturally before safely removing the lid.
Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside to keep warm. Over high heat, reduce the remaining coconut curry sauce until completely thickened to your liking. If desired, season the sauce with additional salt.
Pour the curry sauce over the chicken thighs and then garnish with chopped fresh cilantro and toasted flaked almonds. Serve immediately.
All nutritional data are estimated and based on per serving amounts.
Tacos are a perennial family favorite in my house. We always set them up like a buffet so everyone can serve themselves. That means that my sister can skip the onions, my father can turn up the spice, I can sneak a double helping of sauce, and everyone is happy. For a long time, we only made beef tacos but after I was introduced to these Paleo Baja fish tacos, I don’t know why we waited so long to switch it up. I was worried that fish tacos would be hard to make but these come together so quickly and they would be right at home on the menu of your favorite Mexican restaurant!
There are plenty of bunless burger recipes out there but what if you are in one of those moods where nothing but the classic burger and bun combo will do? We have got your back with our Paleo burgers on sesame buns. It’s your traditional burger, meaty beef patty, lettuce, tomato, and onion, all on a soft sesame bun. The difference is you won’t find any grains in this bun, just coconut flour! These burgers may take a little effort to put together since you are making the buns yourself, but they are filling and just like the real thing! The buns should be enjoyed soon after coming out of the oven and sliced open once they are cool enough to handle.
A smoothie is the perfect summer breakfast because all you need to do is collect the ingredients and blend them, no cooking required. The best summer smoothies are not only easy to make, they capture the taste of summer with their flavor. Just like this Paleo pina colada smoothie. This four ingredient smoothie couldn’t be easier to make and it combines tropical favorites like tart pineapple, creamy coconut, and fruity banana for a delightful taste of summer in every sip. So whether you’re trying to beat the heat in August or missing the sun in December, this summery smoothie is just what you are looking for.
I lived on this island off the Southern coast of China for 3 months, and I survived in large part on sweet potatoes (in addition to salted duck eggs, roasted duck, and fresh fish!).
One of the things that always bothered me when living in China was I couldn’t tell what type of sweet potato I was buying. My friend, who is living in Okinawa, expressed the same problem.
So, when we discussed our favorite types (I know, it’s the sort of geeky conversation foodies indulge in!), we’d resort to laborious descriptions of what the skin looked like, what color the flesh was, how it tasted, etc.
So, when I spotted these 5 varieties of sweet potatoes in Whole Foods the other day, I decided to document them with photographs and notes!