Callaloo is an interesting leafy green plant I came across in a specialty produce store. It’s a popular Caribbean ingredient originating from West Africa. And it’s wicked fun to say! Callalooooo. Callaloo is often prepared with coconut milk and seafood, so naturally I thought to make a curry.

Exciting in the Paleo world huh? I think by now every Paleo veteran has relied on coconut milk based curries to help them survive a Paleo diet challenge. And with good reason, since curry dishes are hassle free and super delish!

I wanted to make this curry super thick and a little sweet without relying on un-Paleo ingredients like sugar and starch flour. In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base. Then added lots and lots of curry powder. Bathe in the stuff! It cures ailments and makes you pretty.

As always, I cook my shrimp separately with a heaping of ghee for the pleasant buttery texture. Seriously cannot stand shellfish boiled in the stew base. Do the extra step! It’s an extra dirty dish, but it’s worth it. Promise! 🙂

