Do you ever make a recipe you love, but then you kinda forget about it and don’t make it again for a while? That was this recipe for me.
My husband was the first to make this Chicken Curry dish and I loved it so much. After what we made was gone, I made the recipe again that week, because it was so good. It was my new fave. But..then it wasn’t? I forgot about it!
Then, I thought of this recipe, for some reason on the way back from our Mexico trip, and I just had to have it. This time, I put my own spin on the recipe, including throwing it all in the crock pot, and it came out great. It was so good, I had my leftovers for breakfast.
Chicken and Vegetables with Red Curry and Coconut Milk Sauce
1 pound ready-made gluten-free and soy-free chicken strips
2 red bell peppers, sliced
1 white onion, sliced
3 cloves garlic, chopped
8 mushrooms, washed and sliced
1 can coconut milk
1 1/2 cups chicken stock
3 tablespoons Thai Red Curry
1 teaspoon ginger powder
Add everything to the crock pot and let cook on high for 4 hours or low for 8. Serve it with cauliflower rice to keep the dish Paleo. Otherwise you could serve with rice, rice noodles or as a side to potatoes and a vegetable.
Who loves Swedish meatballs? I do, I do! And these are so good, really easy and one of my all time favorites!
I eat them alone. Nick likes them with noodles or rice. Heck, you could even make a Swedish meatball sub sandwich with them if you wanted to! I hope you love these as much as me, they are truly a comfort food and the flavor is just scrumptious.
Paleo Swedish Meatballs
1 tablespoon avocado oil
1 pound ground beef
2 cloves garlic, chopped
1/2 onion, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup Almond Flour (or breadcrumbs of choice)
1 tablespoon parsley
1/2 teaspoon ground allspice
1/3 cup almond milk (or milk of choice)
In a large skillet pan, add the avocado oil and heat on medium. Mix the ingredients together with your hands, in a bowl, and add small, equal-sized meatballs to the pan. You want to give each meatball its own space, so that it can brown up. You will finish cooking them in the sauce so brown the outsides for about 5 minutes and remove from the heat. Set aside. Do not remove the grease from the bottom of the pan!
2 tablespoons tapioca starch
1 cup almond milk (or milk of choice)
1 cup beef stock
1 teaspoon parsley
pinch of salt and pepper
Using the leftover grease from the bottom of the pan, whisk in the tapioca starch. Heat for 2 minutes and then add the rest of the ingredients. Heat 5 minutes before adding the meatballs back into the pan. Once you add the meatballs back in, simmer together 10 minutes and serve.
Love this recipe? Check out my other books, too=)
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