Langostino Coconut Stew and Easy Thai Green or Red Curry

Everybody in the Paleo world has been making soup lately, and so yesterday afternoon, I thought I would experiment with what I had in my kitchen. I bought langostino meat from Trader Joe's the other day. Part of my trying to expand my food horizons includes eating things I have never had before. So I thought I would try it. I love shellfish.

So, I have this great recipe for crab bisque that is really not Paleo at all, and I thought I would change it and try to make it paleo, but part way through I got distracted by a recipe from Elizabeth over at Caveman food She has this great shrimp curry recipe that was sort of "haunting" me. Long story short this is a sort of almalgamation of those two recipes--but it turned out good, so I am sharing.

Ingredients:

2 cups langostinos (frozen is OK)
4 cups spinach
1/2 cup basil leaves
1/2 red onion minced
1 cup sliced mushrooms
1 sliced sweet red pepper chopped into matchsticks
1 small sweet potato chopped into matchsticks
2 cans coconut milk
1 heaping tablespoon red thai curry
1 T Butter
1 T Coconut oil

Melt butter and coconut oil in a frying pan over medium heat. Fry minced onion, red pepper, and sweet potato until browned and partially cooked (5 minutes) then stir in
Thai curry and mushrooms. Continue cooking until curry and vegetables are fragrant but vegetables are still slightly crispy. Remove from heat and place in slow cooker. Add coconut milk, spinach, basil, and turn to high. Simmer on high setting for one hour, then add langostinos (I put mine in partially frozen). Continue to cook for another half hour (ish--keep an eye on the langostinos). Serve in bowls!

Serves four.

Alternatively, you can make a great green or red curry to use up leftover meat using a modified version of this recipe:

Easy Thai Green or Red Curry

Ingredients:

2 cups leftover meat (I use green curry for chicken and pork, and red for beef, but both are equally good depending on what you have.)
4 cups spinach
1/2 cup basil leaves
1/2 red onion minced
1 cup sliced mushrooms
1 sliced sweet red pepper chopped into matchsticks
2 cans coconut milk
1 heaping tablespoon red or green thai curry (I use Thai Kitchen jarred curry)
1 T Coconut oil

Melt coconut oil in a frying pan over medium heat. Fry minced onion and red pepper, until browned and partially cooked (5 minutes) then stir in Thai curry and mushrooms. Continue cooking until curry and vegetables are fragrant but vegetables are still slightly crispy. Add coconut milk, spinach, basil, and turn to high. Bring to a boil, then remove from heat, and let sit covered for 20 minutes. Serve over raw vegetables (I like shredded cabbage, broccoli and spinach) in bowls!