Swimming rama – Thai style beef peanut curry with cauliflower rice – low carb – paleo – grain free – gluten free

Swimming rama – Thai style beef peanut curry with cauliflower rice – low carb – paleo – grain free – gluten free
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Swimming Rama is my favorite of the Thai curries.  Maybe because I have such a soft spot for the ever controversial peanut butter.  But yum.

It is so rich, flavourful and satisfying.  If you can’t do peanuts you can substitute for cashew or almond butter, it will taste slightly different but will still provide that rich creaminess we are all chasing.

This curry can be made vegan by subbing the meat for tofu, it also is great with chicken, prawns or whatever protein you have on hand.

The magic is in the sauce.

Traditionally, swimming rama is poured over a bed of wilted greens, and served with rice.  I like broccolini, spinach or bok choy, but again, just use what you have on hand.

Because I’m feeling so good eating grain free, I obviously recommend subbing out those grains for a fluffy, steaming bowl of cauliflower rice, but that’s your call.

Meat or vegan, rice or cauliflower this is a perfect meal any day of the week that comes together quickly and pleases even picky family members.

Ingredients :

1 shallot

1-2 tbsp. red curry paste (adjust to personal spice preferences)

1 tbsp. coconut oil

1 can coconut milk

1-2 limes

chopped cilantro

3 tbsp. peanut butter

1 tsp fish sauce

2 cups protein of choice

As much steamed or sautéed greens as you like

As much cauliflower rice as you like

Directions :

Finely chop shallot and lightly saute in oil about 30 seconds

Add curry paste and continue to saute until the paste becomes fragrant

Toss in protein and roll around in the curry sauce and shallots

Slowly add coconut milk and allow to lightly simmer (don’t boil)

When the protein has cooked through (about 10 minutes) turn off heat

Add fish sauce, lime juice, peanut butter and cilantro

Stir to combine and salt and pepper to taste if needed

*Tip* Serve with an extra lime wedge and let everyone add their own chopped red chilis at the end to individually customize the heat and acid.

If you try this recipe and like it tag me @tha_wild_sage and give it a pin!

Lemon Dill Salmon

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Salmon is not my favorite fish.  But due to its high omega 3 content, relatively low mercury content and the fact that it can still be sustainably wild caught here in Canada, its one of the few fish I ever eat.  Still, to really enjoy it I’ve got to work it, and this recipe does the trick.

I love Asian inspired flavours with salmon, but I also love the freshness of dill and lemon.  It might seem like a bit of a weird combo but works really well here.

This can be on the table in under an hour from start to finish and even my kids love it.  I like to serve it with a creamy dill sauce and salad.  Usually I’ll also prepare some wild rice for my kiddos who are so not on board with my grain free lifestyle.

Lemon Dill Salmon

Ingredients:

A fresh wild caught salmon filet

Three cloves grated garlic

Two tablespoons honey

Four tablespoons coconut aminos (or tamari if you still consume soy products)

Drizzle of olive oil

Juice of one lemon (or lime)

Teaspoon of fresh chopped dill

Salt and pepper

Chopped veggies (I used cauliflower, shaved brussels sprouts and mushrooms)

Directions:

  1. Mix the oil, garlic, aminos, honey and most of the citrus into a marinade in the bottom of a baking pan. (Reserve one wedge of citrus for later)
  2. Add the salmon to the marinade and sprinkle both sides with salt and pepper.
  3. Marinade it for at least 30 minutes or up to 2 hours.
  4. Place the salmon and veggies into a 350 degree preheated oven. Bake for 15 minutes.
  5. Turn on the broiler and broil for an additional 3-4 minutes.
  6. Drizzle with the remaining citrus and top with the fresh dill.

Tip: Cook the salmon skin side up for crispy skin and more moist fish.

Creamy dill sauce (essentially my take on tzatziki)

Ingredients:

1 cup plain non dairy yogurt

1/2 cup finely grated cucumber

1 or 2 grated cloves of garlic

lemon zest

a squeeze of lemon

a generous amount of chopped dill

salt and pepper

drizzle of olive oil

Directions:

  1. Grate the cucumber, garlic and lemon zest into the yogurt.
  2. Season with lemon juice, salt and pepper.
  3. Drizzle with olive oil and serve.

If you try it out and like it please let me know in the comments!