The Healthy Mind Cookbook by Rebecca Katz

Author:Rebecca Katz [Katz, Rebecca]
Language: eng
Format: epub
ISBN: 978-1-60774-298-2
Publisher: Potter/TenSpeed/Harmony
Published: 2015-02-10T05:00:00+00:00

Heat the coconut oil over medium-low heat. Add the curry paste and turmeric, mix, and spread around the pan. Stir in the ginger, then the onion and a pinch of salt and sauté about 3 minutes. Add ¼ cup of the broth, stirring to remove any bits stuck to the pot, and cook until the liquid is reduced by half. Add the sweet potato and toss to coat. Add the coconut milk and the remainder of the broth, fish sauce, and kaffir lime leaves. Bring to a simmer, then decrease the heat. Cover and cook until the sweet potato is just tender, about 10 minutes.

Stir in the bell pepper, cauliflower, and string beans and simmer, covered, until crisp-tender, about 8 minutes. Gently stir in the shrimp and simmer until cooked through and just opaque, about 4 minutes. Add the lime juice, and taste; you may want to add a bit of salt and another squeeze of lime juice. Remove the kaffir lime leaves.

Transfer to a serving dish, garnish with the Thai basil and cilantro, and serve immediately.

COOK’S NOTE: A Japanese sweet potato is white-fleshed and has a firmer texture when cooked. It’s also not as sweet as its orange cousin. If you can’t find one, use a regular sweet potato.

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