Full of enzyme rich vegetables that aid the cleansing process, this healthy curry makes an ideal detox dish. The vegetables have minimal cooking times, so they are still bursting with colour, flavour and nutrients. The pungent aromatic flavours will stimulate the circulation and help to clear the lungs of mucus. If you’re not on a detox program and want to try a richer version of this dish, you can switch the quantities of coconut milk and pumpkin seed milk for a creamier result.
Fresh coconut milk, 300 ml
Pumpkin seed milk, 450 ml
Vegetable stock, 100 ml
Thai herb paste *, 25 g
Carrot, thinly sliced, 30 g
Snow peas, 20 g
Asparagus, cut in 3cm lengths, 30 g
Broccoli, cut into bite-size flowers, 35 g
Cauliflower, cut into bite-size flowers, 40 g
Shitake mushrooms, whole, 20 g
Kaffir lime leaf, crushed, 3 leaves
Galangal, finely sliced, 4 slices
Lemongrass, finely sliced, ½ stick
Coriander leaf, For garnish
Lime juice, 5 ml
Sea salt, Pinch
Pepper, To taste
* Thai Herb Paste – you can use a ready-made paste or make your own preservative-free version from our recipe. You can find it here.
First blanch the vegetables by adding to a pot of boiling water for approximately 15 seconds, then strain and immediately place in a bowl of ice water. (To keep the water at boiling point, it is best to blanch the vegetables in small batches.)
Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat. Add the Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer. Simmer until it has reduced to your desired creamy consistency. Add lime juice and season to taste with salt and pepper.
Add the shitake mushrooms, cook for one minute. Then, add remaining vegetables and cook for a further 30 seconds.
Place in serving bowls and garnish with fresh coriander leaves.