Holley had requested we rerun some of the older recipe posts and this is one I’m particularly proud of. It was first posted during last September when Intrepid was in its infancy.
This recipe was inspired by the real deal Thai curry made by my buddy Sean’s father-in-law. I looked for a Paleo recipe equivalent and found this one on CrossFit East Bay’s site. There were a few things I chose to omit and do differently, but I want to give credit where due. Their recipe calls for a lot more vegetables, but due to size constraints in the crockpot I prefer to primarily cook meat in there and prepare vegetables separately when needed.
Since I’m fairly lazy, I chose to adapt this to make it in the slow cooker. (Plus, I like that the bones become chewable if you let it cook long enough.)
Throw all the ingredients in the crockpot on low. Let it do it’s thing for anywhere from 12-15 hours, then remove from slow cooker, store in tupperware and refrigerate. While you could enjoy it fresh from the crockpot, letting it sit in the fridge will really allow the flavors to meld. Reheat, garnish with fresh basil leaves (I add freshly ground sea salt at this time) and serve.
Suggestions: Other items I’ve experimented with adding in that turned out well: pineapple, bamboo shoots, and straw mushrooms. You could also try sauteing the onions and garlic before adding them to the cooker just to bring out their flavors a bit more and I still plan to try making it with additional fresh lemongrass. (The curry paste has lemongrass, but more would have been good.)
Overhead Squat 5×3
Then, 5 rounds for time: