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Green-Curry Coconut Noodles with Spring Vegetables
The Chef
Matthew Kenney of Pure Food and Wine
Servings
4 to 6
Ingredients
Noodles
5 or 6 young coconuts (available at Whole Foods Market, Lifethyme, and any market in Chinatown)
Spring Vegetables
3 tablespoons umeboshi (plum paste)
1⁄4 cup extra-virgin olive oil
1⁄4 cup white miso
3 tablespoons brown rice vinegar
2 tablespoons chopped ginger
2 scallions, very thinly sliced on bias
2 teaspoons plus 1 tablespoon sesame oil
1 cup thinly sliced yellow squash, cut into half-moons
1 cup thinly sliced zucchini, cut into half-moons
1 cup chanterelles (or shiitake mushrooms), quartered
1 small carrot, julienned
1 cup chopped snap peas, cut on bias into diamonds
1 small celery stalk, cut in half lengthwise, then thinly sliced on the bias
1 cup packed cilantro, coarsely chopped
1⁄4 cup packed mint, coarsely chopped
1⁄4 cup packed basil, coarsely chopped
1⁄2 cup chopped almonds, skins on
1⁄2 teaspoon sea salt
2 cups coconut noodles
2 tablespoons black sesame seeds
Green curry sauce (recipe below)
Green Curry Sauce
1 cup coconut meat
1⁄4 cup raw cashews, soaked in water for an hour or more
2 tablespoons lime juice
3 tablespoons chopped jalapeño, plus seeds to taste
3 scallions, white part and some green 2 tablespoons chopped ginger
1⁄4 cup grated lemongrass
1⁄4 cup loosely packed basil leaves
2 teaspoons curry powder, or to taste
1 teaspoon sea salt
1⁄4 cup coconut water
Un-Cooking Instructions
Noodles
To open a coconut, set it on its side and carefully yet forcefully whack the sloped top with the bottom corner of a cleaver or chef’s knife (but not an expensive one). Once the shell is pierced, drain the coconut water, and reserve. Continue cutting around the coconut until the top can be fully removed. Remove the meat by using the back of a spoon to pry it from the sides of the coconut. Trim away any shell residue with a paring knife. Cut the firmer meat into thin strips to make 2 cups of noodles, reserving softer meat for the green curry sauce.
Spring Vegetables
In a blender, purée the umeboshi, olive oil, miso, brown rice vinegar, ginger, 1 scallion, and 2 teaspoons sesame oil until smooth. Put the squash, zucchini, chanterelles, carrot, snap peas, celery, and herbs in a mixing bowl, add the umeboshi sauce, and toss to coat. Set aside to marinate for up to 4 hours. In a small bowl, toss the almonds with remaining sesame oil and salt. Add the coconut noodles to the marinated vegetables, and toss to combine. Divide the vegetables and noodles among serving plates, and spoon the green curry sauce around. Sprinkle with the almond mixture and black sesame seeds.
Green Curry Sauce
Place all ingredients except the coconut water in a blender, and purée. Add the coconut water a little at a time until the sauce is creamy.
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