Wow. We had the great pleasure of eating another wonderful meal created by our son Jarrod, this time Thai influenced. Wow. I am still oooohhhhing and awwwwing. Seriously. It was so good, I do not know where to begin in describing these incredible flavors. Think I might be crying when Jarrod goes home.
We started out with a Coconut Curry Thai dish. Lord have mercy. Here is a pic:
So for a recap, here is Jarrod, (by the way, if you want to stay longer Jarrod, the kitchen is all yours!)
This was a delicious meal, I was really satisfied with how it all fit so nicely together, and it was really very simple to do.
This meal should be prepared in reverse order from the way is was eaten, meaning one should prepare the dessert first and then move onto the curry, as the coconut-chocolate pudding should be allowed to set in the fridge for a couple hours prior to being served.
So we’ll start with that.
Here are the ingredients for the Raw Chocolate pudding. I obtained this recipe from the following website, as I am new to the whole raw cooking phenomenon. http://www.raw-food-living.com/raw-desserts.html
- 1 young coconut
- 1/2 cup almonds, soaked for 4 hours or more
- 2 bananas, ripe
- 2 Tbsp cacao powder
- 1/2 cup dates, pitted
So go check out that site for the official recipe, but the process is really simple, you soak the almonds in advance, you open the young coconut (available at most supermarkets or Asian food markets) and then you scrape the coconut meat into a blender/food processor along with the coconut water, drained almonds and blend together with the rest of the ingredients. Then put it in the fridge prior to serving, top with some shredded coconut and any other garnish you wish to use for presentation purposes ( I chose fresh basil, yellow plums and chocolate chips). Et Voila! A very nutritious and delicious dessert which is easy to make and can be used as a sauce on waffles, pancakes etc..
So once I got done with the pudding I started the Tofu-Coconut Curry and the Seasoned Green Choy.
- 1 Medium head of broccoli- Chopped into small florets
- 2 medium carrots-sliced
- 1 large yellow onion- Thinly sliced
- 3 small zucchini- thinly sliced
- 2 ripe roma tomatoes- sliced horizontally
- 1 handful of green beans- cut into 1 inch sections
- 1 tbsp of grated ginger
- 350 grams extra firm tofu cut into 1/2 inch cubes
- 3 tsp Thai chili paste with basil leaves
- 1 tsp Thai seven spice
- 500 ml coconut milk
- 1 handful of fresh basil leaves.
- 2 tbsp Tamari (wheat free)
- oil for cooking
- Heat oil in a large wok or pot on a medium heat
- Add Thai chili paste and cook for about a minute
- Add onion and saute till soft.
- Add Thai seven spice, ginger, Tamari, carrots and tofu and cook together for 5 minutes, stirring frequently
- Add remaining veggies ( except the tomatoes), and cook for 5-10 minutes (or until veggies are cooked to desired softness) with cover on, stirring occasionally ( add a little water if the ingredients start to stick to the pot) .
- Stir in coconut milk allow coconut milk to boil slightly then reduce heat to minimum and cover.
- Stir in 2 tbsp of whole fresh basil leaves and tomatoes 5 minutes prior to serving
- Garnish with fresh basil and serve with rice or rice noodles.
Seasoned Green (Yu) Choy
- 8 cups green choy- cut stems and wash well
- 2 tbsp grated ginger
- 1 tbsp minced garlic
- 1 thinly sliced red or yellow onion
- 1/4-1/2 cup Tamari sauce
- 1/2 cup water
- 1 tbsp honey
- Heat water in a large pot on medium-high heat
- Add onion, garlic, ginger and Tamari, and cook with cover on until onions are soft.
- Add Green choy and cook with cover on for 5-7 minutes or until choy is cooked to taste.
- Serve as a side and conserve extra sauce to be added to rice noodles or to the choy itself.
So there you have it. A lovely Thai influenced meal made easy.