Thai Temptations

My mother is in town visiting so a special meal was in order.  I am trying to keep her off dairy and wheat so Thai food is the perfect thing!  We started off the meal with Thai Salad Rolls, which I already talked about in another post, but I will share the amazing Thai Green Curry secret which was then followed by an incredible Caramelized Pineapple Sundae with Candied Ginger.  Now I know I used quite a few imported ingredients for this meal, but I figure a little bit of imported treats now and then is ok, and besides, I am so sick of winter fare......

THAI GREEN CURRY with Mixed Vegetables, Shrimp and Tofu

Green Curry Paste (adapted from REbar Modern Food Cookbook):

3/4 Tbsp organic coriander powder

1 1/2 tsp organic ground cumin

1 tsp organic ground black pepper

4 cloves organic garlic

3 Tbsp organic ginger root

5 shallots, peeled

1 large jalapeno pepper (keep seeds in if you want hot curry, take them out if you want mild)

2 lemongrass stalks

4 green onions

1 cup fresh cilantro

juice of 1 lime

1 Tbsp sea salt

1/4 cup organic coconut oil

1/4 cup organic sesame oil

Method:  Toast the coriander, cumin, and peppercorns in a small skillet over medium heat until fragrant.  Chop the ends off the lemongrass, and discard along with the top two thirds of the stalk.  Chop into a few pieces and throw into a food processor along with all the other ingredients.  Puree to a smooth paste and then transfer to a jar in the fridge until ready to use.

1 pound organic firm tofu, cut into cubes 

2 Tbsp organic tamari

1/2 Tbsp organic sesame oil

1 can organic coconut milk

4 Tbsp green curry paste

6 dried lime leaves

1/4 cup organic chicken stock

1 organic potato, cut into thin quarter moon slices

1 Tbsp organic coconut sugar (or maple syrup, honey or brown sugar)

2 Tbsp organic tamari 

4 Tbsp fish sauce

2 crowns organic broccoli, divided into florettes

1/2 pound button mushrooms, sliced

1/4 organic butternut squash, peeled and cut into thin quarter moon slices

2 organic carrots, chopped

1 organic onion, chopped

1 bag organic raw, unpeeled shrimp

juice of 1 lime

1/3 cup cilantro, chopped

1/4 cup organic cashews, roasted and chopped

Method:  In a bowl, combine the tofu, tamari and sesame oil.  Then broil in a cast iron skillet or tray in the oven for about 10-15 minutes until golden brown, stirring occasionally.  Set aside.

Heat a wok or large pot over medium heat and add 1/3 canned coconut milk.  Heat to a simmer and add the curry paste.  Stir the paste into the milk and then add lime leaves and stock and bring to a boil.  Add the potatoes and squash, cover and cook at a gentle simmer until the potatoes and squash are tender.

     Stir in the coconut sugar, tamari and fish sauce, broccoli, mushrooms, onion and remaining milk.  Cover and continue to simmer until all the vegetables are tender.

     Turn up the heat and add the tofu and shrimp.  Simmer until the shrimp are cooked through and sauce thickens a bit.

     Just before serving, stir in the lime juice, cilantro and season to taste with more tamari or fish sauce if necessary.  Serve with jasmine rice garnished with the cashews and more cilantro.

CARAMELIZED PINEAPPLE SUNDAE with Crystallized Ginger on Coconut Ice Cream

1 organic pineapple, peeled, cored and cut into half moon slices

1 cup organic coconut sugar

2 Tbsp organic butter

5 Tbsp organic coconut oil

1 tub organic coconut milk ice cream

5 pieces crystallized ginger, minced

Method:  Preheat oven to 375*.  In a bowl, combine the sugar, butter and coconut oil.  With your fingers, rub the butter into the sugar.  Line a cookie sheet with parchment paper and drop smidgens of half of the butter mixture all over the sheet.  Place the pineapple onto the sheet and top each piece with the rest of the butter.  Bake in the oven for 30 minutes.  Flip the pineapple pieces over, bake another 150-20 minutes or until the pineapple begins to brown and caramelize.  Scoop some ice cream into a bowl, top with some of the pineapple and the pan juice, sprinkle with the ginger.  Enjoy!