“Do You Talk Thai?” – Friendship Curry

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I cannot put into words the fondness of my memories from the Thai Culinary Adventure last fall. I recapped the experience in the culinary adventures section and, today, I bring you my favorite recipe from the experience; Friendship Curry.

Not long after we arrived at our hotel, word got out that the food across the street was bomb! I ventured over to check it out and ended up in the curbside kitchen, cooking alongside of Som. Little did I know that she and her husband, Payut, would become amazing friends of mine and the dish that we created would become known as “Friendship Curry”.

While I provide a specific recipe to subscribers, the technique is the takeaway and I encourage you to mix and match proteins and carbs as you see fit. Be creative and prove your prowess as a Culinary Ninja!

Here is a pic of “Team Friendship Curry” during our Stupid Easy Paleo Nick Thai Cookery School. After one day at a formal Thai cooking school, we decided to ad lib with our own class and the curry team chose Friendship Curry with Pork and Eggs as their dish. These are three amazing people, Jose, Liz and Jennifer. To read Liz’s awesome account of this experience, check out her article “When In Chaing Mai: Cooking Classes”.

Today, I gear up for Power Monkey Camp 3.0! Wow, I cannot believe how quickly time passes. It’s been over 6 months since the last camp and I feel like I’ve learned more in that time than I did in the previous 33 years of my life! Seriously. Learning is exponential and when we apply what we’ve learned with what we encounter on a daily basis, it becomes a powerful pedagogical plan.

I’ve got 6 ninjas joining me in the kitchen this time and I have a feeling that the food we turn out is going to be better than ever. Stay tuned for details on that as my posts over the next two weeks will come to you live from the backwoods of Tennessee as I help a group of happy campers…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Payut taking orders in the foreground, Som chefin’ it up in the background… I miss these guys. Maybe it’s time to plan #PNTHAILAND15…?

Friendship Curry

Ingredient List:

  • 1.5 cups (approximately 12oz) pork tenderloin, cut in medium sized slices
  • 1.5 cups (12oz) shrimp, detailed and deveined
  • ¼ of a yellow onion, Asian bias cut (ABC)
  • 1 carrot, ABC
  • 1 stalk celery, ABC
  • ½ red bell pepper. ABC
  • 1 cup broccoli florets, ABC
  • ½ lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon red curry paste
  • 2 tablespoons fish sauce
  • 1 cup coconut milk
  • 1 tablespoon maple syrup
  • 1 cup water
  • Basil and cilantro as garnish

Preparation Instructions:

  1. Add olive oil and curry paste to the bottom of a cold wok or sauté pan. Heat over a medium-high flame, stirring the oil and curry paste as they toast.
  2. Add onions, celery, carrots and bell peppers to the wok and cook 2-3 min. Add broccoli and water and continue stir-frying 5 more minutes. Use water as needed to keep things moist.
  3. While veggies are cooking, season your pork with 1 tablespoon of fish sauce. Add pork to the wok with the vegetables. Add the remaining tablespoon of fish sauce and cook for 3-5 minutes.
  4. Add prawns and coconut milk and simmer until prawns become opaque, approximately 2 min.
  5. Fold in basil and cilantro once prawns are cooked.
  6. Finish with maple syrup, stir and plate.
  7. Enjoy this dish with your friends, or it just wouldn’t be right.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (15)
Our proteins come from our pork and shrimp. From the 12oz of pork we get 12 protein blocks as 1 block equals 1oz.   Additionally we get 6 protein blocks from the shrimp as 2oz equal one block, giving us a total of 18 protein blocks.
Carbohydrates: (3)
We have minimal carbs in this recipe. We get about 1 carb from both the onion and the carrot, and the rest of the vegetables, the celery, the pepper, broccoli and lime juice will give us about one more carb block for a total of 3 carb blocks.
Fats: (18)
 
Our first source of fat comes form the coconut milk. One can (2 Cups) has about 42g of fat, and with us using the 3g of fat per block measurement, that gives us 14 fat blocks.   Since we are using one cup, we will say we get 7 fat blocks from the milk. Additionally we will absorb some of the fat from the olive oil. Since we are using it more for cooking, lets say we absorb half of it which adds 9 fat blocks as 1/3 of a teaspoon equals one block.   We have a total of 15 Fat blocks.
Balancing Act:
We are pretty balanced in the protein and fat, but a bit lacking in the carb, so make sure you add in some tasty carbs to bring these up. We can divide the curry into 5-3 protein and fat block meals.

 

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