This is a BIG week for us…as many of you can imagine! Thanks to all of you for your support….we are hanging tight with our online ranking. Please keep spreading the word!!!
Monday, we posted the recipe that inspired Robb Wolf to ask us to write this book. Today, you get the recipe he was trying not to choke on when he told us to write Paleo Comfort Foods.
As quoted by Robb in the foreword to our book:
Every time I’ve been in Atlanta I’ve had a meal or two with these folks and the food that Charles and Jules makes is just second to none. I was reflecting on the previous meals I’ve shared with the Atlanta crew, and right before I lost consciousness from a Curry Coma I mumbled “you guys need to make a cookbook.”
With Southern tipped drawls Charles and Jules simultaneously said “excuse me?” I repeated myself, all while ladling another helping of 4-alarm curry into my bowl.
“Really?” they asked.
“Yesfg”, was the closest affirmative I could muster while still shoveling curry and leaving the teensiest respiratory passageway for that silly stuff “air.”
So, the story behind curry in our life starts simply with Julie. Way back in our early days together (not technically together yet), we were helping run a food swap at BTB Fitness. We really only knew one another from e-mails trying to coordinate our first swap. At this point in our lives we were zealots of the Zone Diet-notice I didn’t put a link through to that one :-). Weighing and measuring can be a grueling task, so we paired up a bunch of folks and would cook huge batches of food and meet up every Sunday to swap. All you had to do was cook up a big meal, measure out portion sizes for folks and go trade it in for more. Kinda cool…and we would certainly recommend trying a food swap…just without all the measuring and stuff.
Julie made this amazing curry for the first swap. I’d never had curry before…and let it be known that she is a rockstar at Thai cuisine. My affection for the spicy hot and delicious food was turned on its head. In fact, thinking Julie was married (she shared a common last name with another gym dweller), I e-mailed the group on Tuesday saying: “Julie, that curry is amazing…you had better tell your husband to watch out!”
…and so began my quest to try and earn Julie’s favor through cooking. Once I learned how to make curry…I kind of happened upon our Country Curry recipe. There was an abundance of smoked pork in my fridge one weekend and I decided to use the meat as my protein for the curry. Why not? I love curry…I love barbecue…I was falling in love with Julie…sounded like a perfect combination. The hint of smokey flavor that shows up just before the sizzle of the curry spices is something to behold. The recipe has since been fine tuned with the addition of andouille sausage and okra to round out a mash up of the Far East with the Deep South!
OK…so this is an important lesson in cooking and even more critical for your sanity. Don’t get too caught up in every ingredient being perfect. We love our recipes…but they are all an ingredient away from a completely different smell, taste or texture. One of the magics to a curry is its flexibility. Use our recipe to get you started and comfortable with the process of making a curry and then venture out on your own.
It is easy to see from the video that I don’t stick exactly to the recipe. This is perhaps the most enjoyable part of cooking folks…trying new things and expressing your creativity.
Enjoy folks…this one has a very special place in our hearts and we hope it earns a place in your kitchen!
2–3 tablespoons curry paste (red, green, panang, or Massaman are all great in this)
1 can coconut milk, DON’T SHAKE IT UP
2 teaspoons garlic, minced (about 2 cloves)
2 onions, sliced
3 cups (750 mL) chicken broth
1 green pepper, chopped
1 red bell pepper, chopped
1 yellow squash, cut into chunks
1 pound (450 g) okra, pieces cut in half crosswise
2–3 Kaffir lime leaves
1 pound (450 g) smoked pork butt, shred-ded or chopped
1 pound (450 g) andouille sausage, sliced
1⁄2 cup (12 g) Thai basil leaves
10 Thai peppers (optional)
4 cups (1 kg) cauliflower rice
1. Heat curry paste in large Dutch oven until it begins to darken and becomes very fragrant.
2. Add 1⁄2 can of coconut milk (should be mostly the thick milk from the top of the can). Incorporate well into the curry paste.
3. When lumps are gone, add garlic and onions and the remaining coconut milk. Stir well and cook until onions soften.
4. Add chicken broth, peppers, squash, okra, and Kaffir leaves to pot and simmer for 10 minutes.
5. Cut/shred your pork into large chunks and add to pot along with your basil and sausage. If you want it “Thai Hot,” dice up 1⁄2 of your Thai peppers and add them.
6. Simmer for another 20–30 minutes or until okra is tender. 7. Serve over cauliflower rice and garnish with remaining Thai peppers.