April 10, 2014
My oldest daughter, Sarah, was mastering the art of making Thai curry while I was testing recipes for my next book. She was so successful that I decided I had to include her recipe in the book. The recipe is all Sarah, but the ingredients were selected by me (I don’t know any 16 year olds who would select dandelion greens without some pressure). Super-nutritional, liver-healing dandelion greens make this Thai curry strong springtime medicine disguised as a delicious one-pot-meal.
1In large Dutch oven over medium-low heat, melt coconut oil. Add onion and garlic and sauté 3 minutes.
2Stir in ginger, turmeric, five spice powder, cumin, cayenne and sea salt and stir to combine.
3Add vegetable stock, coconut milk and peanut butter and whisk to dissolve peanut butter.
4Bring to simmer, fold in sweet potato and cook covered 10 minutes.
5While curry simmers, place dandelion leaves in bowl and cover with boiling water. Steep 4 minutes and drain.
6Remove lid from Dutch oven and mash ¼ of the sweet potatoes to thicken sauce.
7Slice red pepper into long thin strips and then in half and fold into curry along with pineapple.
8Stir in dandelion leaves and remove curry from heat.
9Garnish with cilantro and serve.
Recipe provided by Terry Walters, LLC
EAT CLEAN LIVE WELL, © Terry Walters 2014
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