Thai Curry Bowl Ayurvedic Recipe


Thai Curry Bowl Ayurvedic Recipe FI

Thai cooking is fantastic, for all those who love exotic food. We have a unique recipe for today that comes in the form of Ayurvedic treatment. This dish is perfect for that.

Sauces, coconut, spices and ginger.

Take a look at the rest of the ingredients and instructions below:

Ingredients

  • 1 cup soaked split mung bean dhal
  • 4 cups filtered water
  • 2 teaspoons fresh-grated turmeric
  • 2 teaspoons fresh-grated ginger root
  • 1 tablespoon Chef Johnny’s Vata (may substitute Pitta or Kapha) seasoning
  • 1 tablespoon CCF mix (cumin, coriander, and fennel seeds), partially ground
  • 3 teaspoons lemon juice
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 medium purple sweet potato, cut up in chunks
  • 2 to 3 bok choy, sliced in half

Bitter Melons

  • 7 bitter melon slices
  • 3 tablespoons coconut oil
  • CCF mix
  • 3 teaspoons grated ginger root
  • Juice of 1 lemon
  • 2 tablespoons sesame seeds
  • A pinch of black pepper
  • A pinch of salt

Saffron Rice

  • 1 pinch of saffron
  • 1 cup basmati rice, washed
  • 2 tablespoons red lentils, washed
  • 2 cups filtered water
  • 1 pinch of salt

Almond and Coconut Cream

  • 12 blanched almonds
  • 2 tablespoons coconut manna
  • 2 teaspoons cardamom powder
  • 1 cup water

Yellow Curry Sauce

  • two tablespoons olive oil or ghee
  • 2 teaspoons fresh grated turmeric
  • 2 teaspoons grated ginger root
  • 1 tablespoon grated galangal root
  • 2 tablespoons leeks, chopped
  • 2 teaspoons lemongrass, crushed and chopped finely
  • 1 tablespoon toasted CCF mix (cumin, coriander, and fennel seeds), partially ground
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons mustard
  • 1 teaspoon molasses
  • tablespoons coconut aminos
  • 1 tablespoons tomato puree
  • meat from a young coconut, sliced into four pieces
  • 3 tablespoons fresh cilantro, finely chopped

Mango Chutney

  • 2 ripe mangoes
  • 1 tablespoon lime juice
  • Fresh ginger
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cardamom powder
  • 2 tablespoons raisins
  • 1 teaspoon raw honey
  • 1 tablespoon mint leaves, chopped fine

Pumpkin Seed Masala

  • 1/3 cup pumpkin seeds, toasted
  • 2 teaspoon coconut aminos
  • 1 teaspoon Chef Johnny’s vata (substitute pitta or kapha) seasoning
  • 2 teaspoons fresh ginger root, grated

Garnish

  • 1 tablespoon black sesame seeds
  • 3 tablespoons fresh cilantro, finely chopped
  • Ginger/Mustard dressing (see above)
  • Some green lettuce

Instructions for Saffron Rice

  1. In a saucepan, add rice, red lentils, filtered water, saffron, and salt.
  2. Simmer for about 25 minutes or until all the liquid is absorbed. Turn off the heat and cover with a lid.

Instructions for Split Mung Bean Dhal, Potatoes, and Bok Choy

  1. Mix split mung bean dhal with filtered water in a large saucepan. Heat and simmer for about 40 minutes, adding extra water if it gets too thick. Add fresh ginger, fresh turmeric, vata seasoning, CCF mix, lemon juice, and season with black pepper and salt. Add chopped cilantro at the end. When cooked to a thick porridge-like consistency, put on one side with a lid on.
  2. In a separate pot, steam the purple potatoes for about 20 minutes, adding the bok choy for the last five minutes. Steam until both are tender.

Instructions for Bitter Melons

  1. Slice the bitter melon and remove seeds. Lightly fry in coconut oil with CCF mix, ginger, lemon, and sesame seeds. Cook until slightly crispy and golden in color, then add black pepper, salt, and a sprinkling of cilantro. Alternatively, slice the bitter melon and serve it raw.

Instructions for Almond and Coconut Cream

  1. Mix and then blend all ingredients into a cream.

Instructions for Yellow Curry Sauce

  1. In a medium size stainless steel frying pan, heat a little olive oil or ghee and add freshly grated ginger and freshly grated turmeric, grated galangal, chopped leek, and lemongrass.
  2. Stir for two to three minutes, then add toasted CCF mix and lime juice. Keep stirring. Add 1.5 cups almond and coconut cream.
  3. Stir well and then add mustard, coconut aminos, molasses, and tomato puree. Add coconut meat in large pieces, then the cilantro. Let it simmer gently for two minutes and then turn off the heat.

Instructions for Mango Chutney

  1. Peel and remove stone from the mangoes. Chop into small pieces. Add lime juice, fresh ginger, raisins, cinnamon, and cardamom. Add mint and a little honey. Stir or mash well. Put on one side.

Instructions for Pumpkin Seed Masala

1. Mix all ingredients together so that it is a smooth consistently.

Instructions for the Thai Curry Bowl

  1. Serve the purple potatoes in slices or halves, bok choy, and spoon over the coconut curry sauce with fresh coconut. Then add a serving of wild rice, mango chutney, mung bean dhal, bitter melon, and pumpkin seed masala.
  2. Drizzle dressing over rice and bitter melon. Garnish with black sesame seeds and chopped fresh cilantro.

Nutritional Info

Thai Curry Bowl Ayurvedic Recipe

If you like this recipe, don’t forget to try our Delicious Roasted Shrimp & Veggies too.

Delicious Roasted Shrimp & Veggies