Thai is one of my favorite cuisines and is so easy to make at home. This is packed full of flavor from the homemade curry paste and you can easily sub out any protein or just make a vegetarian entree. Check out my book for the entire Thai Takeout Menu!
1 shallot, peeled
3 garlic cloves, peeled
1 inch piece of ginger, peeled and cut in half
1 teaspoon dried coriander
1.5 teaspoons cumin
⅛ teaspoon ground nutmeg
¾ teaspoons turmeric powder
¼ teaspoon fennel seed
⅛ teaspoon ground Thai Chiles, or cayenne will work
3 tablespoons fish sauce (I use Red Boat)
2 kaffir lime leaves, or 1 teaspoon lime zest
1 tablespoon palm sugar
1 can full fat coconut milk
1 tablespoon tomato paste (this one is SCD legal)
1 tablespoon coconut butter (also called coconut cream or coconut manna)
2 cups vegetables of your choice (I used broccoli, zucchini, and carrots)
1 pound uncooked prawns, peeled and halved.
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