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.
Reblogged this on Krysinda's Kitchen.
Good for you Ali, that’s amazing! Your cooking inspires me 🙂 I’m awful at cooking.
Aw, thanks so much! Come over sometime soon so I can cook for you!