Want to add a little bit of Thailand into any dish? Three words:
These little guys are absolutely loaded with flavor. I like to buy them dry and then grind them into powder with a mortar and pestle. The fragrance they give off is sensational. I’ve been adding them into lots of my meals lately. Today, I added them into my coconut vegetable sauté with crab meat. It was a delicious summer meal that brought back fond memories of my honeymoon in Thailand.
Let’s get started!
Ingredients:
Serves 1-2
- 2 portobello mushrooms
- 2 fist fulls of baby spinach (double if making 2 servings)
- 1 medium onion, chopped coarsely
- 1/2 zucchini, quartered lengthwise and chopped
- 1 small golden beet, chopped
- 1 inch knob of ginger, minced
- 1 fat garlic clove or 2 medium ones, minced finely
- 2 big rainbow chard leaves, cut lengthwise and chopped (stems included)
- 2 dried kaffir lime leaves (you should be able to find it in your local grocery store), ground into powder with a mortar and pestle:
- 1 tablespoon coconut oil, ghee, or butter
- 6 ounces wild caught lump crab meat
- 1/4 teaspoon cumin
- Dash of cayenne powder (to “heat” preference or optional)
- 3-4 tablespoons coconut cream (I used Native Forest brand, found at Trader Joe’s.)
- Unrefined, mineralized salt (to taste)
Procedure:
1. Preheat oven to 385 degrees F (196 degrees C).
2. Coat cap of portobellos with coconut oil (or fat of choice).
3. Lay portobellos “belly up” on parchment paper on oven safe pan and cook for 20-25 minutes. Set aside when done.
4. Plop coconut oil into medium sized pan over medium heat. Allow pan to get hot.
5. Add onions, zucchini, beets, and ginger and sauté over medium heat until onions turn translucent (~ 10 minutes).
6. Mix in ground kaffir lime leaves, cumin, and cayenne. Allow flavors to marinate together for ~ 5 minutes.
7. Add rainbow chard and garlic. Lower heat to medium-low and cook until chard wilts.
7. Mix in crab meat and coconut cream.
8. Plate portobello mushroom atop spinach leaves (one mushroom per serving, or two for a bigger meal).
9. Spoon crab and vegetable sauté atop mushroom and sprinkle with unrefined, mineralized salt (to taste).
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10. Eat!
Let me know if you enjoyed this meal as much as I did! Did you change up any of the spices or ingredients? I’d love to know in the comments section below!
The post Thai Infused Coconut Crab & Portobello Sauté appeared first on The Coconut Frontier.