Thai Coconut Red Curry

Mama….that is what all my daughter’s friends at work are calling her due to the fact that she is currently very, very pregnant, and very very cute! One friend that she works with requested a curry dish and  lately I’ve been loving curry, maybe even craving it! Can expectant grandmothers get cravings too?

THE TWIST

The coconut milk used in this dish contains laurie acid which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk helps to boost the immune system and is known to relieve the symptoms of sore throats and ulcers.

Thai red curry paste is full of antioxidants and is anti-inflammatory which helps alleviate all kinds of low level inflammation that can be the root of many diseases.

The shiitake mushrooms are known to reduce cholesterol, support the immune system, help to prevent cancer, they are rich in iron which is essential for the circulatory system. These are a definite must have in this recipe!

The brightly colored bell peppers are full of free radical fighting antioxidants, cardiovascular supporting folate and vitamin B6, and cholesterol lowering fiber. Purchase organic peppers and eat them fresh as possible.

http://www.ehow.com/facts_4744724_coconut-milk-health-benefits.html
http://www.ncbi.nlm.nih.gov/pubmed/20708382

THAI COCONUT RED CURRY

2 (15 oz) cans coconut milk
2-3 T red curry paste
1 (8 oz.) can bamboo shoots
1/2 cup vegetable stock
1/4 cup coconut palm sugar*
1 1/2 T soy sauce
1/8 t red pepper flakes
1/16 t dulse* (or kelp*) powder
5 oz. shiitake mushrooms, chopped
1 cup sliced zucchini
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 green bell pepper, large diced
1/2 chopped onion
3 large cloves garlic, minced
1 lb. extra firm tofu, drained and pressed (optional)
1 cup fresh basil (preferably Thai basil)
Juice of 1 fresh lime
3 T shredded lemongrass stalk or lemongrass paste
1 t Himalayan sea salt*
1/2 t coriander
4 cups cooked brown rice

In a large saucepan combine the coconut milk and red curry paste, simmer 10 minutes. Add the bamboo shoots, vegetable stock, coconut palm sugar, soy sauce, red pepper flakes, dulse, shiitake mushrooms, and  zucchini. Simmer another 7 minutes. Meanwhile, sauté the peppers, and  onion until softened. Add the garlic and stir in. Add the pepper mixture to the saucepan. Cut the tofu in large dices and add it along with the basil, lime juice, shredded lemongrass, Himalayan sea salt, and coriander to the saucepan and gently stir. Serve in large bowls over rice. Serves 6 ©Janice Moreland http://thekitchentwist.com

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