recipes
COOKWELL
By Courtney Coleman
Ginger-Basil Coconut Curry
This veggie-laden Thai dish is wonderfully versatile! You can use whatever kinds of veggies are in season from the Farmer’s Market, make it with or without meat or even add extra ginger, garlic, cayenne, or lime juice if you like. I love this recipe over Positively Perfect Brown Rice, which is sprouted and simmered (recipe included!). 2 tbsp ghee or virgin coconut oil 2 cups diced yellow onion 2 cups diced carrot or yam or fennel bulb 2 cups diced savoy cabbage or green cabbage or broccoli crown 1/2 lb chopped fresh green beans 2 bunches mustard or collard greens (or any kind of kale…dino/tuscan kale is my favorite)
ginger/garlic and cayenne. Stir until well mixed and cover for about 2 minutes on medium heat.
2 tsp dried basil or 1/2 bunch fresh minced basil 2 tsp ground yellow curry 1 tsp ground ginger 1 tsp ground coriander 1 can full-fat or light coconut milk - I like full fat, Thai Kitchen or Golden Star brands best 1 tsp fine ground unrefined salt Juice of 2 ripe limes Optional: 1tsp fresh minced ginger root Optional: 1-2 tsp fresh minced garlic Optional: 1/8 tsp cayenne pepper (if you like it spicy hot!)
Next, add consciously-raised meat (if using) and stir. Add optional garlic here if you like it not-sostrong tasting. Stir again, add green beans and simmer another 2 minutes. At any point, you can add another 1/2 cup of water to keep the ground spices from sticking to the bottom of the pan. Stir again and simmer another minute. Stir yet again and layer cabbage and broccoli on top of simmering meat and root veggies. Add optional fresh garlic here if you like it really garlic-y.
Optional: 1 lb consciously raised meat - diced or ground
After another minute, stir yet again and add kale. Cover and cook another minute or so.
In a large stainless steel or cast iron frying pan or wok with a tight-fitting lid, place ghee or coconut oil over medium heat, spreading evenly over bottom of pan.
Make sure all pieces of meat are cooked through (if not, just push them down to sit on the bottom of the pan for another minute or so), then turn off heat when meat is cooked, and all the greens are wet looking and slightly wilted.
Immediately add diced onion and sauté on medium-low heat for about 4 minutes until they’re translucent. Next, add water, ground spices (curry, coriander, ginger), diced carrot or yam, and optional fresh
Add coconut milk, basil, sea salt, and the lime juice evenly to everything and stir again.
LIVING Lavishly
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