This is a "throw everything in the skillet" type of meal. Which are often my favorites. There's nothing better than when culinary ingenuity meets laziness. Thai flavors are among my favorites - particularly that peanuty sauce you seem to see at every Thai joint.
Well...sucks I don't eat peanuts anymore. Sad face. But...good thing there are many paleo solutions to peanut deprivation. Almond butter, cashew butter, sunbutter - to name a few - all have the uncanny ability to mimick a peanut flavor when mixed with the right flavors. Not to mention they are all addictive when consumed by themselves..with a spoon. LOL who am I kidding...I don't use a spoon. I just barrel my hand into the jar and go hand to face. Moving on...I'd say sunbutter imitates it most closely, but for the purpose of this recipe, I'm a fan of almond butter.
Continue reading for a great one skillet meal that takes no time to whip up. Better yet, leftovers are great. I heart leftovers. The end.
- 2 tbsp grass-fed butter, ghee, bacon grease, etc.
- 1 lb ground turkey
- 1 small head of cauliflower, cut into tiny florets
- 1-2 tsp curry powder (depending on how "curry-y" you like it)
- 2 medium zucchini, sliced into zoodles or julienne strips
- 1/2 cup broccoli slaw
- 1/3 cup full-fat coconut milk
- 2 tbsp almond butter
- Salt to taste
- Chopped cashews to garnish
- In a large skillet, heat the fat and add the ground turkey, cauliflower florets and curry powder. Make sure to break up the ground turkey as it cooks.
- Once the ground turkey is cooked through, add the zoodles and broccoli slaw. Let cook for 1-2 minutes more, just so the zoodles are warmed through, and remove from heat.
- Slightly drain the skillet over the sink to get rid of excess juices (I just cover the edge of a skillet with a large slotted spatula and pour the liquid out over a colander so I don't loose any of the good stuff!). Don't worry about getting every drop out - getting just some of it out helps to make the end product thicker and not liquidy.
- In a small mixing bowl, combine the coconut milk and almond butter with a whisk. Whisk until its smooth and creamy. Pour over the skillet and toss throughout. Add salt to taste.
- Serve on plates and garnish with chopped cashews. Delish!