The minute I added
Thai basil instead of Italian basil to the corn, this dish was transformed.
Not exact matches
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh
basil, preferable
Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper
instead)
I like the coconut rice recipe and i would take this
thai basil without the beef
instead use something else as I'm vegetarian.
You can add cabbage, edamame, carrots,
Thai basil or mint, use peanut or cashew butter
instead of almond butter... the options are endless here.
Blended with fresh
basil —
Thai basil, if you can find it (it has a gentle spiciness with a touch anise flavor)-- and cilantro, and then made creamy and ultra flavorful with a little goat cheese (
instead of pesto - traditional parmesan), broccoli stem pesto is fresh and tasty and ready for your spring meals.
Filling 2 cups meat of fresh young
Thai coconut 1 cup water of fresh young
Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil
instead of the dry variety) 1 packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
I adaptedit a bit and used fresh
thai basil, ground koriander, cumin and chili flakes
instead of the curry paste.