A satisfying way to prepare young Thai coconut meat that’s somewhat reminiscent of calamari with Thai-style spices.
This recipe is vegan if you use sunflower or coconut oil, gluten-free, and great for Vata and Pitta doshas.
Flesh from 2 young coconuts, sliced into thin strips about 2 inches long
3 tablespoons ghee, sunflower oil, or coconut oil
1/3 cup smoked almonds or almonds lightly baked in Braggs amino acids or tamari, chopped
2 tablespoons finely chopped leek
2 green zucchinis, sliced wafer thin
2 carrots, sliced wafer thin
2 teaspoons lime juice
2 teaspoons tomato puree or organic ketchup
2 tablespoons Braggs amino acids
1/3 teaspoon black pepper, fresh ground
1 teaspoon paprika
1 tablespoon fresh ground fennel seed
2 teaspoons Chef Johnny’s Vata seasoning
1/2 -1 cup vegetable stock or filtered water
2 teaspoons fresh turmeric root, grated
1 tablespoon fresh ginger root, grated
2 tablespoons fresh basil or 1 tablespoon dried basil
2 tablespoons fresh fennel fronds or parsley or thyme
Melt the ghee or oil in a saucepan on medium heat; add the leek, ginger, turmeric, and fennel seeds; sauté and stir for 3-4 minutes. Add the coconut meat strips and sauté for 5 minutes; then add Vata spices, carrot, and zucchini; and stir. Place a lid on the pan and lower heat.
After 4 minutes, add the almonds, spices and herbs, Braggs, tomato puree, salt and pepper. Keep stirring and simmer for 4 to 5 minutes, adding stock in small quantities to keep the dish from becoming dry.
Serve with quinoa, stir fried rice, steamed rice, kitchari, or noodles, and a small salad.
Makes 4 servings