For this week’s Special Dish for the Week, I reach for an old staple of mine—but with a little raw twist in an attempt to incorporate more enzyme-rich foods into my current fall-winter-spring diet, which consists mainly of stir fries, curries, and soups, in order to assist my digestion process to more easily get the nutrients out of my delicious dishes—and I prepare:
Shiitake Mushroom Thai Curry with Raw Peppers
For the base, I heat up a generous amount of green curry paste in a tablespoon extra virgin coconut oil, allowing the fragrance to fill my kitchen and nostrils alike. I add coarsely chopped sweet onion. Shortly after, join the sliced shiitake mushrooms. I let them sautée together until they brown a little, occasionally adding some water to release them from sticking to my favourite non-non-stick wok!
While I cube some organic tofu, my Jasmine brown rice is cooking in my rice maker and my shrimp are defrosting. Eating animal source heme iron (in the shrimp) is supposed to help with the absorption of plant-based non-heme iron (in the tofu). I lower the heat, and add a generous amount of coconut milk to my wok, along with a half dozen kaffir lime leaves and Thai basil leaves. Allowing the tofu and the shrimp to gently warm up in the heating coconut milk, I finely chop one each of red and green peppers, which I only stir into the curry when the rice is cooked, so as to retain these veggies in their raw form. I chop some cilantro, and sprinkle it atop and around the curry that I serve over the rice.
I surround myself with thoughts and memories of my good friends, near and far, by enjoying my dinner with one friend’s favourite French wine: Paul Mas Grenache Noir, in my Santé, machine à manger wine glass from another friend. For dessert, I taste the ginger beer a friend sent me in my birthday gift package, selected in memory of our trip together to Southeast Asia. I find that I really enjoy the taste of this Fentimans botanically brewed ginger beverage—and I delight after dinner in the knowledge that I will be able to acquire some more of this delicacy right here in Vancouver!