AIP / Paleo Curry

I don’t know if it’s my short fuse for pedestrians lately, but it seems like the sidewalks of River North/Streeterville of Chicago have gotten worse in the last couple of months. People are straight up rude, man. Walking in lines of four or fives, not sharing the sidewalk, blowing smoke in your face, not paying attention to their elements, or just purposefully bumping into you. Makes me wanna go HAM on some tourists really bad – Even if my hands are full of groceries. Instead of shoulder checking a semi-innocent old lady or douschey guy, we try to avoid going out on major streets and stick to the side streets. At least while we still live in Streeterville.

Instead of taking trip to the local Indian restaurant, we decided to bypass the a-hole pedestrians and make our own giant pot of curry.

AIP / Paleo Curry

Ingredients (servings 4):

  • 1 organic small sweet onion
  • 1 lb of your choice of organic ground turkey ($6), grass fed beef ($8), or pasture raises/grass fed lamb ($8) (I bought all from Whole Foods)
  • Ground tumeric
  • Pepper
  • Pink Himilayan Sea Salt
  • Ground ginger
  • 1 leaf of chopped basil
  • 1 Tbsp of diced Organic garlic
  • 6 sprigs of Organic asparagus, chopped up
  • 1 cup of frozen Organic peas
  • 1 cup of Organic mushrooms, chopped
  • 1 medium Organic zucchini and spiralizer
  • 1 can of full fat Organic Coconut Milk
  • 2 Tbsp of Fish Sauce
  • 2 Tbsp of Tahini
  • 1bsp of Cardamom
  • 2 Tbsp of EPIC’s Pork Lard (don’t judge until you try it)
  1. Finely dice up the onion and put into a large (deeper) skillet. Add in the Pork Lard and crank up to medium high heat. Let the onions sweat, a.k.a. get to the almost translucent color.
  2. Once the color of the onions is hit, add in the protein of choice and cook until it just hits gray. This should take 6-8 minutes.
  3. After the meat hits the gray scale, add in the garlic, fish sauce, and can of coconut milk. Stir a few times and then add in the tumeric, ginger, cardamom, pepper, sea salt, and basil. Let the curry start to cook and wait until it starts to bubble (around 10 minutes)
  4. While you wait for the bubbles, throw in the peas, asparagus, mushrooms, tahini, and start to spiralize the zucchini. You’ll want about 2 cups worth.
  5. Wait about 6-8 more minutes until the contents begin to bubble again and then throw in the zucchini. Give a nice few stirs and serve up.

**FYI  – If you’re paleo or introducing, you can also add in coriander seeds, cumin, and cayenne. Us AIP’ers aren’t technically supposed to eat spice 😦



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