Mango Curry Prawns

My daughter Kate is an amazing foodie and she is challenging me to expand my recipes. Kate was feeling like curry and well curry is made using seeds, not AIP friendly at all. The great thing is, Kate has decided we will only eat what I can eat so, not wanting to disappoint, I did some research and created an amazing AIP friendly curry recipe we can both eat.

The following curry recipe suitable for strict AIP. It is not a hot curry but its very delicious!

Mango Curry Prawns

Ingredients

1 Tbsp. coconut oil
2 tbsp oil (coconut or olive)
1 finely chopped onion
3 cloves finely chopped garlic
2 tbsp fresh minced ginger
1-2tsp grated galangal
1 Tbsp fresh minced turmeric
1/2 cup chopped coriander including the stem ends
*1 tbsp chopped basil
*1 tsp dried dill weed
*1/4 tsp ground clove
*3-4 stalks of lemongrass
*6 curry leaves

1/2 kg prawns  or white fish (cut into cubes)
1 cup coconut milk
1 mango (peeled and cubed)
1 tsp cinnamon
* 1 small head of cauliflower (cut into florets)
* 1 grated carrot

2 limes juiced
Himalayan sea salt and cracked pepper

 

*its OK if you don’t use these optional ingredients

Directions

 

Heat oil in the bottom of a heavy based fry pan or wok on medium to high heat. Add in the onions and cook for 5 minutes until soft. Add salt and pepper, the ginger, galangal, turmeric and garlic and cook for 3 minutes, stirring.

Add in the basil and coriander, along with any of the optional herbs to the pan and stir through. 

Add coconut milk and the mangoes (and shredded carrot and cauliflower ‘rice’ optional). Increase heat to a boil, then reduce heat, cover pan & simmer 15 minutes.

and fish to soup pot & simmer a final 5 minutes.

Juice the lime over the pot and stir to blend. Then add salt to taste.

Notes: (1) You can substitute 3 peaches or 4 apricots for the mangoes.

(2) If you don’t have a nightshade sensitivity, you can use regular curry.

(3) if so desired, add cauliflower ‘rice’ (see recipe below) to the pot at the same time as the coconut milk.


Cauliflower rice

Pulse 1 whole cauliflower in a food processor until it reaches a rice consistency. (You might need to pulse the cauliflower in 2 batches). Add cauliflower “rice” to pot with the coconut milk and mangos.

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