Thai Green Mango Salad
Thai Green Mango Salad could be just the gluten free, dairy free, paleolithic, and primal recipe
Thai Summer Yellow Squash Curry
Ingredients
- 2 tablespoons red thai curry paste
- 2 cups low sodium vegetable stock, divided
- 1 yellow onion, diced
- 1 3/4 pounds summer squash, diced (I use zucchini and scallop squash)
- 1/2 pound grape tomatoes, halved (I used Zima tomatoes)
- 1 cup full-fat coconut milk (from a can)
- 1/2 cup uncooked red lentils
- one 15-ounce can chickpeas, thoroughly drained and rinsed
- 4 leaves of kale, stems removed, leaves finely chopped
- Salt and freshly ground black pepper to taste
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