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Dr. Gundry’s Favourite Recipe from The Vitality Paradox

Mushroom and Shellfish Coconut Curry

After I used to eat takeout extra usually, certainly one of my go-tos was Thai meals—I completely love a spicy crimson coconut curry. I counsel serving this flavorful curry over steamed cauliflower rice for a filling, satisfying meal. And in case you’re a vegetarian, skip the shellfish and swap in chopped hearts of palm—simply add them to the pot with the kale.

Serves eight

1 tablespoon sesame oil (toasted or plain)

three leeks, cleaned and finely chopped

2 cloves garlic, pressed or minced

1 tablespoon minced contemporary ginger

2 cups sliced brown mushrooms

2 tablespoons Thai crimson curry paste

1 tablespoon tahini (sesame paste)

eight ounces mussels within the shell, beards eliminated

eight ounces clams within the shell (littleneck or cherrystone)

2 (14-ounce) cans unsweetened full-fat coconut milk

½ cup Mushroom Broth (discover the recipe in The Vitality Paradox, or use vegetable broth)

6 ounces wild-caught shrimp, peeled

1½ cups packed thinly sliced kale

5 to six drops liquid stevia

1 tablespoon fish sauce or coconut aminos

juice of 1 lime

1 small handful of contemporary basil or cilantro leaves, chopped

Warmth the oil in a big soup pot over medium-high warmth. Add the leeks and prepare dinner till tender and translucent, three to five minutes. Add the garlic and ginger and prepare dinner till translucent, about 2 to three minutes. Add the mushrooms and prepare dinner till tender, four to six minutes. Add the curry paste and tahini and stir till effectively included. Cook dinner for 1 to 2 minutes, till very aromatic. Add the mussels, clams, coconut milk, and mushroom broth and provides it a stir. Cowl and prepare dinner for six to 10 minutes, till the shells have opened.

Add the shrimp (or hearts of palm), kale, stevia, and fish sauce (or coconut aminos), cowl, and prepare dinner for a further four to six minutes, till the shrimp are cooked via and the kale is wilted. Uncover and simmer for three to four minutes, till thickened barely. Add the lime juice and basil or cilantro and serve over cauliflower rice, if desired.

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