Without a lot of fuss, pomp, or circumstance, I have recently passed a large milestone in my personal history. As of May 1st, I have been 1 year on the Specific Carbohydrates Diet. I can’t believe it has been a full year. I have been flare free now for nine months. As short as it is, that is a victory for me. In June, I start decreasing my medication intake to see if my body is ready to start relying fully on the diet. For now, I am just so grateful to be well. On May 2nd, I took my company’s annual wellness assessment. For the first time in three years when asked “How would you rate your physical health?” I answered “Very Good”.
This recipe is for your traditional Thai Red Curry. I was inspired by memories of nights in Chicago eating at Cozy Noodles, an eclectic Thai Restaurant on the north side. I am elated at how it has evolved and turned out. Creamy and sweet, with subtle heat and a plethora of vegetables. I started out with a recipe from Eat Live Run but adapted it to fit the SCD diet. The original recipe includes sweet potatoes, sugar and fish sauce. I left out the sweet potatoes and fish sauce and substituted 1 TBS of honey for the sugar. It was great! We like to serve it over cauli-rice but it makes a nice soup as well. I made the Thai curry paste from scratch and have included the recipe. Enjoy!
Thai Curry Paste
1 shallot, chopped
2 stalks lemongrass, minced
1 and 1/2 tsp cayenne pepper
4 cloves garlic
1 thumb-size piece of ginger, peeled and chopped
2 Tbsp. tomato puree
1 tsp. ground cumin
3/4 tsp. ground coriander
1 TBS honey
1+1/2 to 2 Tbsp. chili powder
3 Tbsp. thick coconut milk, or just enough to keep the blades turning
2 Tbsp. fresh-squeezed lime juice
1/4 tsp. cinnamon
1 TBS peanut oil
Put everything into the food processor and pulse until you have a paste consistency. If you are like me and have a rather feeble processor, you may have to migrate to the blender to get the consistency you want. Add coconut milk if the consistency is too thick.
Now you are free to use it in your curry! It makes about 9 TBS (enough for three curries). I like to bag it up and put it in the freezer for further use.
This delicious savory, spicy and sweet chili is the culmination of over a year of fairly tragic SCD legal chilis. No really. Everyone send Mike an air-five for being a champ and eating burned, bland, s0-hot-your-nose runs, oh and did I mention bland, chilis. However, by painstaking trial and error, I have created the BEST chili recipe! It reminds me of Fresh Fields chili, if anyone remembers the tiny yet incredible diner, in tiny yet incredible Stillwater, Minnesota. Hands down, this is the best SCD/Paleo chili I have tried. I started with this recipe from Paleo Pot and it evolved from there. Credit where credit is due, the Paleo Pot recipe was great but not sweet or substantial enough for an entire meal.
So far we have served it a bunch of ways- plain, over spaghetti squash, over cauli-rice, with Roost Blog’s Almond Thyme Crackers, with onion and avocado, with cheese, etc. Try it out and let me know any fun new combos!
Sweet and Spicy SCD/Paleo Chili Recipe:
2 Bell Peppers (1 Orange, 1 Yellow is my favorite)
1 Red Onion
1 Yellow Onion
1 Jalapeno pepper (Leave half of the seeds in or adjust according to heat preference)
1 lb. Ground pork
1 lb. Ground sirloin
4 cups diced tomatoes
1/2 head of garlic (5-6 cloves)
1 TBS Cumin
1 TBS Cayenne Pepper
1 TBS cocoa (optional- remove to make SCD legal)
1 TBS salt
1 tsp black pepper
1 tsp red chili flakes
1/4 cup honey
1 cup red kidney beans (pre-soaked according to SCD specifications)
1 cup water Instructions:
1.) Heat oven to 425 degrees. Line a cookie sheet with parchment paper and place bacon strips evenly. Cook for 9-12 minutes until finished cooking. I love cooking bacon in the oven because it cooks evenly but feel free to cook in the skillet as well.
2.) Brown the pork and beef. Strain the fat and set aside.
3.) Cook all of your veggies to roughly the same size. It doesn’t have to be perfect because you’re going to put half of them in your food processor or blend after cooking.
4.) Combine the spices in a separate bowl. Add all of the veggies, beans and meat to your crock pot. Add the water, spices, and honey and cook on low for 8 hours.
5.) Remove the top and stir to combine. Take roughly half of your mixture (about 5 cups) and blend it in your food processor. Add the un-blended portion to the blended portion and stir to combine.
6.) Serve and enjoy! We like it with avocados, served over spaghetti squash, with grated cheese on the top or just plain. Yum!