paleo pad thai

4

BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce 

I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. 

Ingredients for Curry Shrimp 

Jumbo shrimp (the amount is up to you), peeled, deveined, tail off

Red curry paste mixed with a small amount of light olive oi 

Kosher salt and pepper for seasoning 

Ingredients for Almond Sauce 

¾ cup almond butter 

½ can coconut milk (unsweetened) 

2 tsp red curry paste

2-3 pitted Medjool dates 

1 tbsp apple cider vinegar 

Pinch of kosher salt 

Water - to thin it out to your desired consistency 

Additional Ingredients

Broccoli slaw

1 tbsp apple cider vinegar

Cashews, chopped

Directions  

Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. 

In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] 

Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. 

Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. 

Can easily be made vegetarian or vegan by omitting the shrimp! 

Enjoy! 

Sorry this took so long, but I don’t cook for K on the weekends and yesterday, I just didn’t feel like posting after what happened in Boston.

Keeping My Boyfriend Alive Recipe: Paleo Pad Thai (for one)

Ingredients

  • 4 oz chicken breast
  • 1 small zuchinni
  • 1 Tbsp tahini or almond butter
  • 1 Tbsp full fat coconut milk
  • 1 Tbsp FOC (fat of choice)
  • 1 Tbsp coconut aminos
  • 1 tsp brown rice vinegar
  • 1 Tbsp almond flour/ground almonds

Instructions

  1. Use a mandolin slicer or (if you don’t have one) a vegetable peeler to slice the zucchini into ‘noodles’. Set aside.
  2. Cook the chicken breast in a pan on the stove on med-high heat in the Tbsp FOC and coconut aminos.
  3. Once the chicken is mostly cooked through, add the zucchini noodles into the pan, along with the remaining ingredients except the almond flour/ground almonds.
  4. Mix everything around until the 'noodles’ are soft and cooked.
  5. Serve onto a plate and top with the crushed almonds.
  6. Enjoy!