DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
This is one of the most requested dishes among clients that use my Chef at Home private cooking service. It's also one of our favourites at home. My 4 year old gobbles it up, especially if I add prawns to the dish. It's quite versatile; leave it as a veggie / vegan dish with lots of greens and peas, or add some protein.
It goes particularly well with lentils, prawns, white fish, diced chicken or ground beef.
In the first step of preparing this curry you're infusing the cooking oil with keffir lime leaves and mustard seeds. This step is important...it imparts a delicious and unique flavour. Keffir lime leaves are very aromatic and add a wonderful floral, citrus like taste and aroma. The leaves, juice and rind from the fruit are used quite frequently in Thai cuisine so if you've never used them before but you've eaten Thai food, you'll likely recognize the flavour. They're kind of like the Bay leaf of the orient ;) BTW, I wouldn't call this a Thai dish. It actually has more of an Indian influence as far as flavour goes.
I remember when I returned home from a 3 month visit to Thailand in my 20's I was obsessed with Thai food...actually, I think I still am. A woman named Pot taught me how to prepare red curry paste from scratch in a small village called Pai in Northern Thailand. What a process! I never did make it quite the same as I did that day in the kitchen of her guest house. It was an all day affair and made me appreciate the depth and complexity of flavours that go into Thai cuisine. Anyhow....at the time I only knew of one spot in the city where I could find keffir limes and their leaves. Nowadays they are much easier to find. Many of the food markets in China town, Famous Foods and Superstore to name a few.
The mustard seeds impart a slightly bitter and pungent taste that adds to the overall delicious flavour of this curry. The magic lies in the balancing of flavours: sweet, salty, sour, bitter, umami, pungent and astringent. If you want to learn more about what goes into a great tasting bite come to my Spice of Life class!
This curry comes together so quickly, under 30 minutes my friend. Delicious, satisfying and often a crown pleaser. Double up on the batch and freeze some for another dinner. Serve it with cauliflower or regular rice, noodles or lentils. I hope you enjoy this dish as much as we do and many of my clients too!
Coconut Curry with Greens
3 tablespoons coconut oil
1 teaspoon mustard seeds
10 dried keffir lime leaves
1 onion, diced
2 tablespoons grated ginger
4 garlic cloves, minced
1 x 16 ounce can diced tomatoes or 4 fresh tomatoes, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon ground clove
1 teaspoon salt
1 x 16 ounce can coconut milk
3 cups greens (spinach, chard, collards) chopped
½ cup chopped cilantro
1 tablespoon lime juice
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!