Tag Archives: thai

Curry Chicken Skewers

Paleo Curry Chicken Skewers-1

Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!

I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!

Paleo Curry Chicken SkewersThese curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!

Paleo Curry Chicken SkewersPaleo Curry Chicken Skewers

Curry Chicken Skewers
 
Prep time
Cook time
Total time
 
Serves: 4-5 servings
Ingredients
  • 1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
  • 2 tbsp water
  • 2 tbsp avocado oil
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 1 tbsp green curry paste
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • Chopped green onions, for garnish
Special equipment
  • 5 metal or bamboo skewers
Instructions
  1. In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
  2. Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
  3. Marinate in the refrigerator for 1-3 hours.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Thread chicken pieces onto the skewers,
  7. Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
  8. Rest for 5 minutes before serving.
Notes
If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

paleo-curry-chicken-skewers

Thai Green Curry Lamb Loin Chops

curry lamb

I feel like I’m finally back to my normal self after my trip to NYC. I know it was almost a week ago, but as someone recovering from stress, digestive, and hypothyroid issues, my body takes a hard hit when I travel with little rest, especially to a different time zone. I’m finally feeling good after sleeping a lot, eating home cooked meals, and giving my body the time and space to rest.

Speaking of home cooked meals, you NEED to make this lamb recipe! I saw these lamb loin chops at the Costco the other day and they looked so good, with awesome marbling. It’s my first time cooking lamb loin chops and I’m so pleased to report that they turned out sooooo delicious.

curry lamb

curry lamb

curry lamb

By the way, if you can’t find high quality, grass fed meat at the grocery store, lamb is your safest choice. Because there’s less demand, lamb business is far less industrialized than that of beef or chicken, and they are less likely to experience the confined factory farm conditions other animals do. This is why if lamb is a choice on a menu at a restaurant and it’s not clear where they source their meat, I tend to choose a lamb dish.

curry lamb

Anyway, back to the dish! Did I mention that you should make this? There’s something amazing about the combination of spicy curry and the gaminess of the lamb. The flavors meld together so well and this dish tastes like what you would get at a restaurant. These lamb loin chops are so tender and juicy and I love that it only takes 10 minutes in the oven. Enjoy with a side of veggies and rice or cauliflower rice!

curry lamb

curry lamb

curry lamb

Thai Green Curry Lamb Loin Chops
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tablespoons Thai green curry paste
  • 2 cloves garlic
  • 1-inch piece ginger root
  • ⅓ cup packed fresh basil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp fish sauce
  • Eight 1-inch thick lamb loin chops (about 2 lbs)
  • 1 tbsp coconut oil
Instructions
  1. Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
  2. Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
  3. Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
  4. Let marinate at room temperature for 30-60 minutes.
  5. Preheat the oven to 400 degrees F.
  6. Heat coconut oil in a large ovenproof skillet over medium high heat.
  7. Add the lamb and cook until browned, 2 minutes on each side.
  8. Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
  9. Take out of the oven and let the lamb rest for 5 minutes before serving.

Paleo Whole30 Thai Green Curry Lamb Loin Chops

Photo Diary: Traveling in Asia with Food Allergies – Thailand

Hope you checked out Part 1 of my travels in Asia and what I ate in South Korea and Japan. This next post is all about my favorite destination of the trip: Thailand!

Thailand

food allergies thailandThailand.. my happy place. This is the 2nd time I’ve been to Thailand and I love it so much. 2 years ago, I went to Chiang Mai with my mom, and this time C and I went to Bangkok and Phuket. While Bangkok was too busy and crowded for me, I absolutely loved the food. Since Thailand is quite hot and tropical, the food is usually fresh and local and absolutely delicious. Phuket is filled with beach towns and much more touristy, and because of this, the food is a bit overpriced and wasn’t as good. However, the beaches are absolutely breathtakingly gorgeous and I loved every minute of my time there.

Overall, I don’t usually have to worry about food allergies with traditional Thai foods, and even their noodles are made rice flour most of the time.

food allergies thailand^^Thailand has an abundance of fruits. I had more fruits here than I’ve had in a while. So refreshing in the sweltering heat!   

  food allergies thailand

food allergies thailand

food allergies thailand^^I’ve never seen such delicious and healthy array of street foods! It was so hard to decide what to eat, but I finally went for bacon wrapped enoki mushrooms.  

 
food allergies thailand^^I was so happy to find a local floating market. It’s something I’ve wanted to do for a long time and it’s just as charming and fun as I had imagined!

food allergies thailand^^Beautiful Bangkok temples at night. 

food allergies thailand

   food allergies thailand^^The vegetable side dishes at restaurants were consistently amazing. The combination of being perfectly cooked and being coated in delicious sauce made it so addicting. 

  food allergies thailand

   food allergies thailand^^I had to have Khao Soi while in Thailand. It’s actually a northern Thailand noodle stew dish so they weren’t easy to find in Bangkok, but I remembered having it all the time when I was in Chiang Mai. So happy we found a place where they served it!

food allergies thailand

food allergies thailand

food allergies thailand^^Mix-and-match sushi, which is just brilliant in my opinion 

   food allergies thailand

food allergies thailand^^These photos are from a weekend market in Phuket. There were rows and rows of street food carts with tons of variety. I was feeling adventurous this night and decided to go for a whole grilled squid dipped in spicy sauce. Cringe all you want, but it was soooooo good.

food allergies thailand

   food allergies thailand^^Exploring the Phang Nga and Phi Phi islands and their caves around Phuket was the best part of the trip. It was so so beautiful and breathtaking.  ^^We also had a few drinks while in Phuket. I think this was actually my first alcoholic drink in almost 2 months. I’m not much of a drinker anymore but the party vibes of Patong Beach totally got to me.

food allergies thailand^^The turquoise beaches are the best part of Phuket

food allergies thailand

food allergies thailand^^Our last meal in Phuket was a good one. Sushi, papaya salad, and drunken noodles with seafood.

food allergies thailand^^I think I had a papaya salad every day that I was in Thailand. It’s so good and super spicy. They are topped with crunchy peanuts which complement the spice so well.

food allergies thailand^^Another one of my favorites I enjoyed everyday was coconut water and flesh from the actual fruit. They are so refreshing on the beach!

And that’s it! These are only some of the thousands of the photos we took. It was hard to pick out which ones to post. I absolutely love Thailand and its food, and most dishes are gluten and dairy free so I had an easy breezy time finding things I can eat. I seriously hope to go back to Thailand in the next few years. That’s how much I loved it.

Feel free to ask me any questions you have about any of the destinations I’ve been to. I’m happy to answer them all! Overall, while traveling, I think it’s important to let go of control and not try to eat “perfect” the entire time. Stressing out about what to eat will be more detrimental to your health and enjoyment than just giving in and living in the moment.

food allergies thailand