Recipes

Ingredients

• 1 Can of Coconut Milk 
• 5 Garlic Cloves, peeled
• 1 inch piece of Ginger, peeled & chopped 
• 2 Lemongrass Stalks, chopped
• 1 Bunch of Cilantro, chopped 
• 2 Tbsp of Ghee or Coconut Oil
• 1-2 Tbsp of Malawi curry powder
• 1 Cup of Chicken Stock 
• 4 Carrot, chopped 
• 1 lb. of young Fireweed Shoots (Epilobium angustifolium) *You may substitute asparagus.
• 1 lb of Protein (Tofu, Shrimp, Chicken or any combination)
• Cilantro Leaves for garnish

Add coconut milk, garlic, ginger, lemongrass and cilantro in the Cuisinart and mix to a paste.

In a large skillet add ghee and melt. Add Malawi powder and let the spices blossom for 2 minutes stirring constantly.

Add the protein and cook stirring regularly to keep the spices from burning. You may need to add more ghee.

Add the curry paste and simmer for 5 minutes.

Add the broth and simmer for an additional 2-3 minutes.

Add carrots and cook until tender. Add the fireweed shoots and cook for additional couple of minutes.

Serve on rice and garnish with cilantro leaves.