Favorite recipe for Dr. Gendry from The energy paradox
Mushroom, oyster and coconut curry
When I used to eat junk food often, one of my favorites was Thai food – I love the red spicy coconut curry. I suggest serving this delicious curry over steamed cauliflower rice for a filling and satisfying meal. And if you’re a vegetarian, skip the oysters and replace with chopped palm hearts – just add them to the bowl along with the turnip.
1 tablespoon sesame oil (roasted or plain)
3 leeks, cleaned and finely chopped
2 garlic cloves, pressed or minced
1 tablespoon chopped fresh ginger
2 cups sliced brown mushrooms
2 tablespoons Thai red curry paste
1 tablespoon tahini (tahini)
8 ounces mussels in the shell, bearded
8 ounces of clams in the shell (collar or crystal collar)
2 cans (14 ounces) of unsweetened whole coconut milk
1 cup mushroom broth (find the recipe in The energy paradox, Or use vegetable broth)
6 ounces peeled shrimp
1½ cup packed thinly sliced cabbage
5 to 6 drops of liquid stevia
1 tablespoon fish sauce or coconut aminos
Juice of 1 lemon
1 small handful of fresh basil or coriander leaves, chopped
Heat the oil in a large soup pot over medium-high heat. Add and cook until tender and translucent, 3 to 5 minutes. Add garlic and ginger and cook until translucent, for 2 to 3 minutes. Add mushrooms and cook until soft, 4 to 6 minutes. Add the curry paste and tahini and stir well. Cook for one to two minutes, until fragrant. Add the mussels, clams, coconut milk, mushroom broth, and stir. Cover and cook for 6 to 10 minutes, until the crust is open.
Add shrimp (or palm hearts), kale, stevia and fish sauce (or coconut aminos), cover and leave for an additional 4 to 6 minutes, until the shrimp are soft and wilted. Remove the cap and let it simmer for 3 to 4 minutes, until it thickens slightly. Add lemon juice, basil or coriander and serve with cauliflower rice if desired.