this was another lunch delivery idea...hmmm...either way i just had to make it...a warm, creamy red curry with a kick of heat at the end, followed by the nuttiness of the edamame pop (as i like to call it)
in the curry was roasted mock duck, bamboo shoots, spinach, pea pods, red peppers and thai basil...simmering for about 20 minutes...and let's not forget the steamed jasmine rice....this is all making my mouth water as i write this....i am now going to wipe the drool off of my face and post the pics and recipes...
red thai curry with steamed edamame and jasmine rice
(serves 5)
(serves 5)
1 small can of red thai curry paste
2 cans coconut milk
2 cloves garlic - minced
1 tsp olive oil
1 tbsp thai basil - freshly chopped
2 tbsp vegetarian fish sauce (use tamari if you don't have the fish sauce)
1 tbsp organic raw sugar
2 cups roasted mock duck (or you can use tofu, if you prefer)
2 cups fresh peapods
1 cup fresh spinach - chopped
1 small red bell pepper - sliced thin
1/2 small red thai chili pepper - chopped
5 cups steamed jasmine rice - cooked per directions on the packaging
1 large bag of edamame - in the shell
sea salt
in a large skillet, heat your oil and add your garlic. let the garlic become very aromatic and then add your curry paste. mix together the paste with the garlic until smooth, then add your coconut milk. wisk together well. add your fish sauce, sugar, thai chili. cook for approximately 10-15 minutes on a low to medium heat.
clean your pea pods, red pepper, basil and spinach.
set aside.
in a medium pot, cover your edamame with water and let cook until tender to the bite. approximately 10 minutes. remove from heat, drain and sprinkle with sea salt.
open your roasted mock duck. rinse under water in a strainer. chop into small bite size pieces.
you can now add this to your curry mix. cook for approximately 5-7 minutes.
you can now add your vegetables.
let cook for approximately 8-10 minutes.
pour your curry onto some rice with a little edamame on the side.
serve with a pinot noir.
enjoy!
2 cans coconut milk
2 cloves garlic - minced
1 tsp olive oil
1 tbsp thai basil - freshly chopped
2 tbsp vegetarian fish sauce (use tamari if you don't have the fish sauce)
1 tbsp organic raw sugar
2 cups roasted mock duck (or you can use tofu, if you prefer)
2 cups fresh peapods
1 cup fresh spinach - chopped
1 small red bell pepper - sliced thin
1/2 small red thai chili pepper - chopped
5 cups steamed jasmine rice - cooked per directions on the packaging
1 large bag of edamame - in the shell
sea salt
in a large skillet, heat your oil and add your garlic. let the garlic become very aromatic and then add your curry paste. mix together the paste with the garlic until smooth, then add your coconut milk. wisk together well. add your fish sauce, sugar, thai chili. cook for approximately 10-15 minutes on a low to medium heat.
clean your pea pods, red pepper, basil and spinach.
set aside.
in a medium pot, cover your edamame with water and let cook until tender to the bite. approximately 10 minutes. remove from heat, drain and sprinkle with sea salt.
open your roasted mock duck. rinse under water in a strainer. chop into small bite size pieces.
you can now add this to your curry mix. cook for approximately 5-7 minutes.
you can now add your vegetables.
let cook for approximately 8-10 minutes.
pour your curry onto some rice with a little edamame on the side.
serve with a pinot noir.
enjoy!
I must add that I have tried this recipe and it was delish!
Posted by: David Wolfe Rawfoods | August 23, 2009 at 11:47 AM
I do love curry
Posted by: David Wolfe Rawfoods | July 26, 2009 at 06:04 PM