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Thai Red Curry Noodles

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Thai Red Curry Noodles

Thai Red Curry Noodles

Healthy Thai Veggie Red Curry

A healthy Thai Veggie Red Curry is easy to recreate at home and even better with kelp noodles as an addition. This is completely customizable — add as many or as little veggies as you want. Measurements are based on what I prefer but you don’t need to follow it!

Ingredients:

  • 1 large yellow onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 cup of eggplant, roughly chopped
  • 1 cup of broccoli, roughly chopped
  • ½ cup carrots, roughly chopped
  • 1 cup mushrooms, thinly sliced
  • 1 red pepper, thinly sliced
  • ½ cup asparagus, roughly chopped
  • 1 can of chickpeas
  • ¼ cup canned coconut milk (or more)
  • 1 handful of fresh basil leaves
  • 3 tbsp. red curry paste
  • ½-1package of kelp noodles (One package is about 2 servings)
  • sea salt to taste
  • dash of maple syrup, to taste
  • 1 lime

Instructions:

Pour a thin layer of water (to replace oil) in a large pot and bring to a simmer. Once simmering, add the onion and garlic. Sauté for a while, adding more water as needed, until the onions are translucent.

Stir in the remaining veggies one at a time, only adding the next one when the last is cooked a bit. I like to add them by cook time. I prefer carrots, eggplant and broccoli really soft and cooked through so I put them in earlier for more time. Don’t let it get too dry –

Generously add more water as you need it. When the mushrooms release their liquid, turn the heat down a bit to prevent it from evaporating. This liquid will become part of your curry sauce. Once all the veggies are in there and have been cooking for a bit they should now be about ¼ of the way submerged in a liquid released from the veggies (if not, add some more water). 

Next add the chickpeas and 2 tablespoons of red curry paste. Mix well until the veggies and chickpeas are evenly coated. Stir in the coconut milk and basil. Let simmer for about 10 minutes, letting the veggies cook further and the flavors merge together. 

Mix in maple syrup, the remaining tablespoon of curry paste, taste, and adjust seasonings to your liking. Continue simmering until the veggies are cooked through. If you are eating right away, add the kelp noodles and submerge them for a few minutes, letting them get soft before you eat. If you’re going to save it for later, only add the kelp noodles right before you eat it. They will get too soft and start to fall apart if they are submerged for too long. Squeeze a generous amount of lime on top, throw on some fresh basil and enjoy!

Credit: Elle Valentine 

Instagram ellevalentinehealth 

ROASTED CURRY CAULIFLOWER

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GLUTEN-FREE, DAIRY-FREE, & FAT-FREE

Roasted Curry Cauliflower

Roasted Curry Cauliflower
Gluten-Free, Dairy-Free, & Fat-Free

This delicious roasted whole cauliflower recipe couldn’t be easier to make! In a matter of minutes you will have your cauliflower roasting away in the marinade, which gives you time to throw together a simple salad to pair it with, if you wish. You can serve this cauliflower whole, or cut it into cauliflower “steak” slices, or section it any way you’d like.

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health. Cauliflower is incredibly high in vitamin C, K, and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan.

It is also a good source of high quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds such as indole-3-carbinol and sulforaphane, which are particularly beneficial for helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers.

 

Roasted Whole Curry Cauliflower Ingredients:

1 head of cauliflower

2 tbsp curry powder

2 tsp paprika

1 tsp garlic powder

1/2 tsp chili powder or 1/4 tsp cayenne pepper

2 tsp maple syrup

1 tsp sea salt

1.5 tbsp lemon juice

1/4 cup water

Large handful of fresh cilantro to serve

Directions:

Preheat oven to 400F. Place a small baking dish filled halfway with water on the bottom of the oven.

Turn the cauliflower upside down and cut off the bottom stalk without removing too much of the core. Set aside.

Combine the curry powder, paprika, garlic powder, chili powder, maple syrup, sea salt, lemon juice and water in a small bowl and whisk to combine. Taste the mixture – add a bit more salt, maple syrup, chili powder or lemon juice to taste.

Turn the cauliflower upside down and pour in 3/4 of the marinade. Shake the cauliflower so it gets right into the center. Flip it over and brush the rest of the mixture onto the outside of the cauliflower. Place the cauliflower in a pan or baking dish and roast for 35-50 minutes, until soft at the core. The bigger the cauliflower is, the longer it takes.

When cooked, remove the cauliflower from the oven and place on a serving platter.

Enjoy…

Recipe Credit to Anthony William ….  Medicalmedium More

Deep Fried Spring Rolls

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Poh Pia Tod –

Fried Spring Rolls are a staple across SE Asia… Thai Spring Rolls in particular have a well balanced taste, Golden Yellow… Crispy and should never be soggy. Accompanied with a fragrant dipping sauce … They can become very ‘Moreish’.  Ideal with a variety of drinks or as an entree

Spring Rolls

Deep Fried Spring Rolls

Ingredients

Spring Roll (rice Paper) sheets 100cm

25g Mung Bean noodles

3/4 cup firm Tofu, diced into small cubes

1 cup finely shredded cabbage

1 cup of trimmed bean shoots

1/4 tsp Ground Pepper

1 1/2 tbsp light Soy Sauce

1 tbsp of finely chopped Garlic

Oil to fry Garlic

Enough Oil for deep Frying

Flour Glue – 3 tbsp flour + 1 1/2 tsp of water

Dipping Sauce

1/4 Cup of Vinegar

1/4 Cup of Water

1 tbsp of ground Sea Salt

1 tsp of finely pounded Red Chili

2 tsp of finely pounded Garlic

2 tsp Tapioca flour

2 tbsp of Sugar

Method:

To Make the Dipping Sauce:

To Make the Dipping Sauce, combine and heat all the ingredients in a saucepan. Stir in the flour and continue stirring over the heat until the mixture is cooked … Remove from the heat and put aside.

The Filling:

Soak the Mung Bean Noodles in water until soft, cut into short lengths. Toss the Noddles together with the Diced Tofu, Shredded Cabbage, Trimmed Bean Sprouts, Pepper and light Soy Sauce

Heat the Vegetable Oil in a saucepan over a medium heat. as the Oil heats up, add the finely chopped Garlic and fry until there is a fragrant aroma. Continue to Stir-fry as the filling mixture is added until dried and cooked… This can now be stored in a container.

Spread a spring roll sheet on a cutting board, smooth side in. Spoon 1 table spoon of the filling onto the sheet. Fold in the edges, roll the sheet tightly over the filling and apply flour glue to seal.

Heat the oil in a pan over a low to medium heat. As the oil heats up, add the spring rols and deep fry until they are Yellow and crispy. Use  scoop to remove the rolls from the oil, and allow the excess oil to drain.

Serve with a side of dipping Sauce, along with cucumber and Thai basil leaves