Chef Edwin Sander from Amsterdam Cooks Thai Green Curry
A couple of weeks ago, I had the pleasure of having my Dutch friend Milou (she helped create and writes for the blog http://www.ourground.nl), and her friend Edwin Sander stay with us. Edwin is a professional chef (https://www.facebook.com/edwinsanderfoodcreativ) in Amsterdam, and we were thrilled and honored when he agreed to cook for us. Imagine how excited I was when he said I could write down his recipe and take pictures of the food for my blog! Edwin made us a delightful green curry which tastes way better than most restaurant versions I’ve had.
Curry contains chili, cilantro, and turmeric, which are so beneficial for your health. Here’s why:
-The active molecule in chili, capsaicin, has been known to fight inflammation of the stomach, decrease high blood pressure, and reduce your body’s reaction to pain. A recent study has also shown that capsaicin decreases mortality from heart disease, cancer, and lung diseases.
-Cilantro, aka coriander, lowers blood pressure. The nitrates in cilantro directly relax the blood vessels in your body.
-Turmeric (curcumin) prevents cancer as an antioxidant, carcinogen-blocking, and antiproliferative substance. This means that turmeric blocks transformation of normal cells to tumor cells and then prevents the growth of tumors and their spread to other parts of the body. It is rare that compounds in food work as well as turmeric does in preventing cancer, so when you get the opportunity to use it, I highly suggest you do!
Thai Green Curry: serves 6
Prep: 15 minutes; Cook time 30 minutes
4 tablespoons coconut oil
2 onions, diced
2 cloves garlic, diced
100 g Vegan green curry paste
3 cans coconut milk
2 persian cucumbers
2 red bell peppers
1 head broccoli
1 cup of raw green beans
1 pineapple, cut into 1 inch chunks
3 limes for their juices and to make lime zest (about 2 tablespoonfuls total – tutorial video here: lime zest)
1/8 cup chopped cilantro
Optional: 1/8 cup chopped dill
Optional: 1 teaspoon of turmeric per person to add to the curry as it boils
Fresh steamed rice
4 pieces of Gardein chicken scaloppini
*To cook all the vegetables the same way through, cut them to the same size.
1. Saute garlic and onions with coconut oil for several minutes until onions turn opaque
2. Add 100 g curry paste (less if you don’t want it super spicy!) and stir for a minute.
Then, add 3 cans coconut milk on heat medium high to bring to a boil. Reduce to low-medium heat and continue to simmer, uncovered, and stir occasionally for 20 minutes while it reaches the desired texture.
Remember to add the turmeric if you want to make this super anti-cancer! Also, add 2 limes’ juice while it simmers.
3. Prep the rest of the vegetables at this time: Cut the ends off the green beans and cut to 1 inch long pieces, cut the broccoli into 1 inch florets, red peppers to 1 inch pieces, and cut cucumbers in half length-wise.
5. Pan-fry the Gardein chicken in 2 tablespoons coconut oil, 5 minutes on each side. When it’s done cooking, chop into 1 inch pieces. Meanwhile…
6. Bring curry to a boil again. Add the green beans, let cook for 1 minute, followed by broccoli, cook for 2 minutes. Take the pan off the heat, then add the red peppers.
7. In a bowl, arrange the cucumbers, pineapple, and “chicken” over rice.
8. Pour your curry the ingredients. Add the chopped cilantro, dill, and lime zest, as well as the juice of 1 lime spread over each bowl. And it’s time to serve!
Lv et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ 2015;351:h3942