Last night I fancied some Thai flavours. As chillies are off the menu with AIP, I never ventured this way, worried I'd be disappointed that I wasn't blowing my head off with heat and spice!
How wrong was I?!? Last night, I made a Thai green curry sauce, to be go with some fish. As I didn't have cauliflower nor parsnips to make cauli / parsnip rice, I served it as is, so it was more like a soup.
It absolutely delivered, it was so delicious and whilst I love a bit of heat, it was so aromatic it didn't matter. I offered my husband to add some chilly flakes but he turned it down.
Oh and the recipe called for fresh ginger and fresh lemongrass, but I had neither, so I used essential oils.
When cooking with essential oils, you need to remember that they will use their therapeutic value when heated up, so I put some during the cooking process for flavour and I added a little bit more once I took the dish off the heat and let it cool down a bit, to get all the healing benefits of the oils.
Here we go:
Ingredients (serves 2 people if eaten as a main course with no side, 3 or 4 if there's a side of cauli rice)
- 1 medium onion (I used white but go with what you have)
- 4 garlic cloves
- 3 dates (chopped)
- 1 celery stick
- lemongrass stick (or 3 drops of EO) - finely chopped
- a 2-cm piece of fresh ginger (or 3 drops of EO)
- 4 lime kefir leaves (or 3 drops of lime EO)
- juice of 2 limes
- 1 can of full fat coconut milk
- 2 tablespoons of fish sauce
- 2 tablespoons of coconut aminos
- salt (to taste)
- Fresh veggies: this is what I used based on what I had in the fridge; just vary the pleasures:
2/3 carrots (chopped)
1 courgette (chopped)
4 florets of cauliflower (split into mini florets)
2 head of pak choi (white bits chopped finely-ish, leaves roughly chopped)
a handful of coriander leaves (chopped)
- 2 filets of white fish - cubed (can add mussels, prawns for a seafood curry or swap for chicken thighs or beef for a meat curry)
Soften the chopped onion and celery into olive or coconut oil; after 5 mins, add the garlic, dates and the lemongrass/ginger (or add the essential oils (3 drops of each))
Add the coconut milk and the fish sauce, coconut aminos and lime juice. Use a blender and blend the sauce - more or less depending on the texture you like (mine wasn't too fine)
Add your vegetables, based on the time in takes to cook. Start with carrots and cauliflower; 10 mins later add courgettes and the white stems of the Pak Choi; 5 mins later, add mushrooms, pak choi leaves and chopped coriander, as well as the fish (if using meat, add it at the same time as courgettes as it needs longer to cook).
Once removed from the heat and leave it to cool for a few mins, add a few drops of EO (one at a time to avoid over powering the taste, they are very potent!). I also chose to add a bit of fish sauce and coconut aminos.
Thai flavours: Cooking with essential oils
IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior