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Easy Thai Coconut Curry Scallops with Jasmine Rice – Paleo, Gluten Free, Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerA friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerTo make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerNext I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerAfter sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerI made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerLook at you cookin’ delicious healthy thai food. You friggin’ rock!

thai coconut curry scallop jasmine rice paleo gluten free carrot lime ginger

Easy Thai Coconut Curry Scallops with Jasmine Rice - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
Serves: 4
Ingredients
  • 1 pound large scallops
  • ½ cup chopped shallots
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped fresh basil
  • 3 large carrots cut into matchsticks
  • 2 large limes
  • 2 Tablespoons minced or grated peeled fresh ginger
  • 2 Tablespoons fish sauce
  • 1 Tablespoon coconut oil
  • 4 teaspoons Thai red curry paste
  • 2 teaspoons chili garlic sauce (I used sriracha)
  • 1 can full fat coconut milk
  • pinch salt and pepper
  • Optional: ¼ cup chopped peanuts
Instructions
  1. Chop all your veggies and herbs first.
  2. Finely grate zest from one of your limes. Using the remainder of the lime, squeeze 2 Tablespoons. Cut second lime into wedges for garnish.
  3. Heat coconut oil in large saucepan over medium-high heat. Add chopped shallots, carrots and minced ginger; saute until shallots are tender and carrots soften, about 5 minutes.
  4. Stir in curry paste, sriracha, coconut milk, fish sauce, lime peel zest and 2 Tablespoons lime juice. Simmer gently, stirring often for about 5 minutes.
  5. Sprinkle scallops with a pinch of salt and pepper on both sides. Add scallops to curry sauce.
  6. Return heat to a gentle simmer and cook just until scallops are opaque in center, 5 to 6 minutes.
  7. Gently stir in cilantro and basil.
  8. Serve over your favorite rice. I used jasmine but you could use brown rice or even quinoa.
  9. Garnish with sliced limes.
  10. Optional: sprinkle with chopped peanuts

Sweet Potato and Carrot Turkey Chili

Sweet Potato and Carrot Turkey Chili

*Vegan Optional*

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.

The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!

You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.

Sweet Potato and Carrot Turkey Chili
 
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Author:
Recipe type: Paleo, Gluten Free, Vegan optional
Serves: 12 servings
Ingredients
  • 2 pounds organic ground turkey
  • 4 large organic carrots, peeled and chopped small
  • 2 large organic sweet potatoes, peeled and cubed (about 1 inch cubes)
  • 1 large organic yellow onion diced (about 1½ cups)
  • 2 cans organic tomato sauce
  • 2 cans organic dark red kidney beans (drained and rinsed)
  • 1 can organic black beans (drained and rinsed)
  • 1 can fire roasted diced tomatoes (do not drain)
  • 4 tsp chili powder
  • 1 tsp dried mustard
  • ½ tsp cayenne pepper
  • ½ tsp dried basil
  • ½ tsp black pepper
  • **Optional: 1 large jalapeno diced (include seeds for more heat, exclude for less heat)**
Instructions
  1. Heat olive oil over medium heat in a large skillet.
  2. Add onion and saute until onion is translucent (about 5 minutes)
  3. Add turkey to the pan and continue cooking until turkey is mostly cooked. It will continue cooking in the slow cooker.
  4. Combine cooked turkey/onion mixture and all other ingredients in a 6 quart (or larger) slow cooker, stir everything until combined.
  5. Cook on low for 8-10 hours or high for 4-5 hours.
  6. When the sweet potatoes are soft, it's done.