That chicken curry sounds fantastic — that would be so good with
coconut lime rice!
This soup is not pictured with it here, but is wonderful when served with
coconut lime rice... the recipe for the rice is also below.
Not exact matches
I'm pretty obsessed with their Sri Lankan curry with roasted
lime cashews, pea basmati
rice and
coconut tomato sambal, it's heaven!
Serve the vegetables on top of the
rice with a spoonful of guacamole and drizzle with
lime coconut cream.
2 large onions Oil for frying — I use a tsp of
coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1
lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use
rice or chickpea flour if you are gluten free
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light
coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati
rice 1/4 cup fresh
lime juice 3 tablespoons minced fresh cilantro
Cauliflower kale
rice makes for a nice base, but you could also just go for straight up greens like my sauteed
coconut lime kale.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup
coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or
rice noodles lemon juice, or
lime juice
I love playing with different white
rice combinations —
coconut rice is amazing, or our stand - by magic green
rice, or cilantro -
lime rice are all delicious.
To turn it into a meal, we usually make these peach salsa
rice bowls with black beans and
rice —
coconut rice, cilantro
lime rice, or magic green
rice — and dive in!
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened
coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2
limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown
rice or whole wheat naan
Pan-fried, curry - rubbed tofu and
rice round out this Thai
Coconut Curry Stew — a warming, comfort food meal that's perfectly spiced with savory curry, and Thai flavors like ginger, lemongrass, and kaffir
lime leaves.
Cilantro marries well with chili peppers, jalapeno,
rice, carrots,
coconut milk, chicken, white fish, lemon, and
lime.
I decided to go with a tropical theme by combinig my favorite savory
coconut rice with mangoes, avocados, and a honey
lime glaze for the tofu.
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild
rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of
coconut milk A handful of bean sprouts 1
lime
Mango
Coconut Tofu Bowls with savory coconut rice, honey - lime glaze, avocado, sweet mango, and spicy red
Coconut Tofu Bowls with savory
coconut rice, honey - lime glaze, avocado, sweet mango, and spicy red
coconut rice, honey -
lime glaze, avocado, sweet mango, and spicy red pepper.
for the
rice 1 cup black Forbidden
rice 1 3/4 cup full fat
coconut milk handful of kaffir
lime leaves — bruised with the back of a knife pinch of salt
This punched - up chicken - and -
rice dish is inspired by mulligatawny soup, with curry spices, creamy
coconut milk, bright ginger, and fresh
lime juice.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black
rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1
lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
This punched - up chicken - and -
rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy
coconut milk, bright ginger, and fresh
lime juice.
Stir in the tamari,
coconut sugar, and
lime juice (or
rice wine vinegar).
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used
rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or
lime, adjust to taste coriander leaves for serving
Top each bowl of stew with
rice,
lime, cilantro and
coconut milk.
organic chicken breasts, sliced thin * 1 can organic
coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style
rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh
lime juice and additional tamarind - date paste or chile sauce to taste
Serve beef over
coconut rice with
lime wedges.
Curry spices + rich
coconut milk + shredded chicken +
rice +
lime juice + cilantro....
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat
coconut milk About 150gr of
rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2
lime
1 tablespoon oil (butter / ghee /
coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons
lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat /
coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin
rice noodles (cooked according to packet directions) Lettuce, chopped / shredded
Ingredients 3/4 cup cooked
rice 1/2 cup spinach 1 carrot, julienned 1 hardboiled egg or other protein source (optional) about 1/4 cup
coconut - peanut sauce (recipe follows) srircha
lime peanuts scallions
One - Pot Wonder Dish - Chickpea
Coconut Curry with basmati
rice and a splash of
lime.
2 tablespoons refined
coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine
rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh
lime juice 1/2 teaspoon agave
8 ounces udon or
rice noodles 2 tablespoons vegetable or
coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans
coconut milk 1 tablespoon brown sugar 1 tablespoon
lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews,
lime wedge
Cheezecake filling (Filtered water, creamed
coconut, cane sugar, coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein, key lime juice concentrate, vegan natural flavours, sea salt, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains:
coconut, cane sugar,
coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein, key lime juice concentrate, vegan natural flavours, sea salt, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains:
coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein, key
lime juice concentrate, vegan natural flavours, sea salt, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca starch, cane sugar,
coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains:
coconut oil, brown
rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains:
CoconutCoconut
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Oil Free, Refined Sugar - Free, Vegan, Vegetarian Tagged With: 30 minutes, bell pepper, broccoli, cashew,
coconut nectar, garlic, ginger,
lime, liquid aminos, red bell pepper,
rice vinegar, sheet pan dinner, sriracha, tamari, tofu
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq
lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and
rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried
rice with cashews garlic and
lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried
rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky
rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with
coconut cashew coffee vanilla creme cake chocolate banana
coconut cream pie chocolate banana pie with whipped
coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream
coconut almond fudge
coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key
lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon
lime and
coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter
coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
I also love this Vietnamese tofu pho (you can swap out the
rice noodles for zucchini noodles if desired) and this hearty Thai Tom Kha soup loaded with ingredients like
coconut milk, chilis, ginger,
lime, and veggies to help you ward off any cold.
brown
rice fettucine noodles 1 Tbsp
coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut into florets 1
lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook
rice noodles according to package instructions.
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1
lime, plus extra
lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1
lime, plus extra
lime wedges to serveGood handful fresh basil leaves 1.
For
coconut - cilantro -
lime cauliflower
rice: Eliminate garlic and onion.
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon
coconut oil 1 - 2 tablespoons
rice malt syrup or maple syrup Flesh of 2 fresh
coconuts 2
limes, juice + zest +1 extra for decoration (maybe more if you're using conventional
limes)
For peanut
coconut sauce: 1/3 cup peanut butter 2/3 cup light
coconut milk 1 clove garlic Juice from 1/2
lime 1 1/2 teaspoon soy sauce 3/4 teaspoon
rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon ginger paste or minced ginger
Substitution Options: Canned
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or
coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut aminos Brown
rice vinegar: regular
rice vinegar,
coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut vinegar, apple cider vinegar, or even
lime or lemon juice
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin
coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole
lime leaves juice of 1
lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine
rice, to serve
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or
rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
250 puy or beluga lentils 1 tablespoon
coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml
coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1
lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or
coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons
rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown
rice or other whole grain
lime wedges
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown
rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon
coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1
lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened
coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir)
lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped
Lime wedges, for serving Steamed
rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
I ended up with a combination of
coconut oil, miso,
lime juice, tamari,
rice vinegar, and a bit of maple syrup, which is so savory and always a winner.
1 tablespoon
coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon
lime juice 2 teaspoons brown
rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup
coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves