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Believe It or Not, I've made Curry!

Saturday, December 10, 2011

rawthaigreencurry


Going raw shouldn't mean giving up on your favorite cuisines such as Indian, Thai, Mexican, etc., right? I keep experimenting with dishes that I really enjoy and I would love to have from time to time, not to mention adding variety to my daily menu! Speaking of variety, this week was finals week, which means I've been living on tons of nuts and chocolate for days so I'm especially ready for a treat, and I wanted to make a new dish. This was so delicious...I will have to make a second batch tomorrow : )
I've already talked about the health benefits of mushrooms and cilantro but there's a main ingredient in this flavorful bowl that is more than worthy of praise...yes, you guessed right, I'm talking about coconut. Whole coconut, coconut water, coconut butter, coconut oil...it doesn't matter what you consume, they're all very good for you. Coconuts are high in fat, but it's the good kind of saturated fat that's really easy to digest and is readily available for energy. Besides the healthy fat, they have a myraid of other health benefits such as being high in easily digested protein, supporting thyroid health and helping with kidney issues. To top it all, they have antiviral, antibacterial, antiparasitic, and antifungal properties. Sorry diamonds, coconuts are my best friend!

Warm-You-Up Thai Green Curry
(Ingredients / serving!)
For the marinade:
3-4 crimini mushrooms
1 small baby bok choy
1 green onion or 2 slices of red onion
couple of slices red bell pepper
a pinch of grated ginger 
2 tbsp nama shoyu (this is NOT soy free!)
2 tbsp water
few slices of hot pepper (I used serrano)

For the sauce:
3.5 on (7 tbsp) coconut butter (you will need to melt it!)
1 tsp (or more) Thai green curry paste*
1/4 cup (or as needed) warm water
1 tbsp nama shoyu
1 tsp coconut sugar (or your favorite sweetener)
Optional: little crushed garlic (I didn't add any and it was plenty flavorful without it)

For garnish:
cilantro
sliced green onion

*I used a paste that comes in a jar and the worst part is that it's loaded with table salt. Well, hopefully there isn't that much in there...it doesn't taste really salty. If you're near a great Asian market where you can get all the ingredients for it then you can make your own paste! Make sure to get some galangal (Thai ginger), lemongrass, and kaffir lime.



Directions:
1. Slice thinly or chop all of the marinade ingredients (or whatever vegetables you may be using) and place them in a bowl. Mix them with the shoyu sauce and water and place the bowl in the dehydrator to warm for a couple of hours or as much time as you have on hand. If your coconut butter is in solid state then put that in the dehydrator (in a separate bowl) as well to let it melt.
2. Once the butter is melted you can make the curry base by mixing all the sauce ingredients. Do a taste test and add shoyu, sweetener, etc. if necessary.
3. Add the sauce to the marinade and stick it back in the dehydrator for a while.
4. Garnish with cilantro and/or green onions just before serving.
5. Thank the universe for all the wonderful ingredients : )


2 comments :

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Andrea at Apples and Pears said...

Wow this looks so amazing! xx

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