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Raw Yellow Curry with Kelp Noodles

As our temperatures soar here in the Canadian Rockies for a short time during the summer it seems like an appropriate time to eat entirely raw! This is one of my favourite raw curries blended with fresh pressed coconut milk and raw cashews, lightly dehydrated veggies, and kelp noodles. If you don’t have a dehydrator you can place the veggies on a cookie sheet on the lowest setting in your oven for about 45 min. as an alternative. The curry paste is best kept frozen and is also delicious in a cooked Thai coconut curry. I’ll save that recipe for another blog post! Kelp noodles are found in Asian markets and natural foods stores. They are a clear, thin noodle made from kelp and are rich in iodine and low in carbs. I usually marinate the noodles for an hour or so in enough warm water to cover and 1 tsp. of baking soda to tenderize them before adding to a recipe.

Serves 4

Special equipment needed:

  • a vegetable peeler
  • a deydrator (or your oven on the lowest setting)

 

 

Yellow Curry Paste:

  • 2 shallots, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • a 3 inch piece of galangal, chopped (Found in Asian Markets, often frozen) *
  • 2 inch piece of ginger, peeled and chopped
  • 1 tsp. ground coriander
  • 15 dried red chilies soaked to soften in hot water for 20 minutes
  • 5 stalks of fresh lemongrass *
  • 2 Tbsp. powdered turmeric
  • 1 Tbsp. mild curry powder
  • 2 Tbsp.chopped cilantro
  • 2 Tbsp. miso paste (chickpea miso is my favourite)
  • 11/2 Tbsp. sea salt

*to chop the lemongrass, remove the outer layer or two. Cut off the end and then chop the bottom 5 or 6 inches of the stalk finely.

Combine all of the ingredients in a high speed blender to form a smooth paste.  You may need to add a little bit of water to the blender to help it along. Spoon the curry paste into a ziplock bag, reserving what you need for this recipe and then freeze the rest. Once frozen you can simply cut off small chunks as needed.

 

 

The veggies:

  • 1 large carrot, cut into long ribbons with a veggie peeler
  • 1/2 red onion, very thinly sliced
  • 1 cup of zucchini, cut into thin rounds and then 1/2 rounds
  • 1 red pepper, seeded and thinly sliced
  • 1/2 cup fresh shelled or frozen peas
  • fresh mung sprouts to garnish
  • fresh basil to garnish
  • fresh cilantro to garnish

Prepare the veggies.

 

 

Place them in a bowl with 1 Tbsp. of olive oil and 1 tsp. of tamari. Massage the veggies well with your hands to coat. Spread the veggies onto the teflex tray of your deydrator and then dehydrate at 115 degrees F. for about 2 hours. The veggies will soften and appear cooked in consistency.

 

 

While the veggies are deydrating, prepare the broth and the noodles.

The noodles:

 

 

 

  • 1 pkg. of kelp noodles rinsed and soaked in enough warm water to cover with 1 tsp. baking soda for 1 hour.

 

 

Once the noodles have soaked for an hour, rinse them well and then cut roughly into smaller more manageable bit sized pieces. Set aside while you prepare the broth.

The Broth:

  • 3/4 cup of raw unsweetened coconut
  • 3 cups of warm water
  • 1/4 cup raw cashews
  • 2 Tbsp. prepared yellow curry paste or more to taste
  • 2 Tbsp. tamari
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. turmeric powder

To make the coconut milk, combine the 3/4 cup of raw coconut in a high speed blender with 3 cups of warm water. Blend for about 1 minute. Strain through a nut milk bag.

 

 

Discard the pulp. Rinse out the blender and then pour the strained coconut milk back into the blender along with the 1/4 cup of cashews, yellow curry, tamari, lime juice, salt and turmeric. Blend well until combined and slightly warmed by the speed of the blender. Adjust seasonings to your taste, adding more curry paste if you like it spicier or perhaps additional salt or lime juice.

 

 

To Assemble:

Distribute the kelp noodles evenly into 4 bowls. Pour the warm blended broth on top of the noodles.

 

Remove the veggies from the dehydrator and divide evenly over the noodles and broth.

 

 

Top with lots of fresh mung sprouts, fresh basil and cilantro!

 

 

 

 

 

 

Sticky Thai Tempeh with Mashed Thai Green Curry Yams

 

Tempeh soaks up the sweet, sour, spicy and salty flavours of coconut sugar, fresh lime juice, thai chili, ginger, and tamari in this protein rich dish! Tempeh is a fermented soy bean cake that is more easily digested and higher in protein than tofu. It is meaty in texture and perfectly complimented by yams mashed with a bit of coconut cream and Thai green curry paste. You can find the recipe for the curry paste on my post for Veggie Thai Green Curry. If you are using commercial Thai green curry paste, use much less as it is more concentrated.

 

 

The Yams:

-serves 4

  • 4 cups of yams, peeled and cubed into one inch pieces
  • 2 Tbsp. of Thai Green Curry Paste (see Veggie Thai Green Curry recipe, freeze left over paste in a zip lock bag)
  • 1/4 cup of coconut cream (the thick cream at the top of the can of full fat coconut milk, reserve the rest for smoothies)
  • 1 tsp. of pink himalayan salt
  • 1 Tbsp. of fresh lime juice

 

 

 

 

 

 

Boil yams in a large pot in plenty of water. While the yams are cooking, prepare the tempeh ingredients. Strain the cooked yams and place them back into the pot. Add the curry paste, coconut cream, salt and lime juice to the yams and either mash with a potato masher or blend with a hand mixer until smooth and creamy. Taste to adjust seasonings, adding more curry paste if you love spice or more salt to your liking.  Set aside to heat just before serving once the tempeh is ready.

 

 

The Tempeh:

Serves 4:

  • 2 pkgs. of frozen Tempeh, thawed and cut into 1/2 inch cubes

 

 

  • 3 Tbsp. of olive or avocado oil
  • 1/2 cup of coconut sugar
  • 1 heaping Tbsp. of finely grated fresh ginger
  • juice of one lime (about 3 Tbsp.)
  • 1 thai red chili, finely chopped
  • 2 Tbsp. of gluten free tamari
  • 1/2 cup of fresh cilantro chopped
  • 1/2 cup of lightly toasted peanuts or almonds

Heat a medium sized saucepan over medium heat. Add the oil, allowing it to heat for a few minutes. Stir in the coconut sugar, ginger, lime juice, minced chili, and tamari. Stir constantly until the mixture thickens slightly to a runny syrup.

 

 

 

 

Add the tempeh to the syrup, stirring constantly until most of the sauce has been absorbed by the tempeh. It should still be sticky and moist.

 

 

 

 

Warm the yams. Serve with the tempeh topped with lots of fresh cilantro and toasted peanuts with a mixed green salad. Leftovers are amazing cold the next day!

Thai Green Kohlrabi Salad

Kohlrabi being very similar in taste and texture to green papaya, lends itself beautifully to this Thai salad. It is a relative of the cabbage family and is rich in vitamin C, B6, and trace vitamins and minerals. In Thailand this salad is known  as Som Tum, with “som” meaning sour and “tum” referring to the pounding sound of a pestle that is used to crush the dressing ingredients! If you don’t have a pestle and mortar the dressing can be blended or mixed in a food processor. The kohlrabi pictured below is purple however; it is most often pale green.

IMG_0043
Ingredients:

serves 4

  • 3 fist sized kohlrabi, peeled
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 1 red birds eye chill, seeds removed, minced
  • 1/2 tsp. pink himalayan salt
  • 2 large tomatoes, chopped
  • 1 Tbsp. coconut sugar or raw cane sugar
  • juice of 1 lime
  • juice of 1/2 an orange
  • 1/2 cup of toasted peanuts or almonds, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • a splash of tamari to taste

With a mandolin, slice the kohlrabi into very thin spaghetti like strips. If you don’t have a mandolin you can grate it coarsely but the mandolin gives it a much nicer texture. Set aside in a medium sized bowl.

In a mortar, combine the garlic, shallots, red chili and salt. Grind with the pestle to a smooth paste.

 

IMG_1647

 

Add the chopped tomato and crush gently into the paste. (Alternatively using a food processor or blender in place of the mortar and pestle)

 

IMG_1648

 

With your hands gently  massage the mixture into the kohlrabi. Add the coconut sugar, lime juice, and orange juice. Season to taste with a splash or two of tamari. Serve topped with chopped peanuts or almonds and cilantro and mint.

 

 

 

IMG_1650

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