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Dr. Gundry’s Favorite Recipe from The Energy Paradox
Mushroom and Shellfish Coconut Curry
When I used to eat takeout more often, one of my go-tos was Thai food—I absolutely love a spicy red coconut curry. I suggest serving this flavorful curry over steamed cauliflower rice for a filling, satisfying meal. And if you’re a vegetarian, skip the shellfish and swap in chopped hearts of palm—just add them to the pot with the kale.
Serves 8
1 tablespoon sesame oil (toasted or plain)
3 leeks, cleaned and finely chopped
2 cloves garlic, pressed or minced
1 tablespoon minced fresh ginger
2 cups sliced brown mushrooms
2 tablespoons Thai red curry paste
1 tablespoon tahini (sesame paste)
8 ounces mussels in the shell, beards removed
8 ounces clams in the shell (littleneck or cherrystone)
2 (14-ounce) cans unsweetened full-fat coconut milk
½ cup Mushroom Broth (find the recipe in The Energy Paradox, or use vegetable broth)
6 ounces wild-caught shrimp, peeled
1½ cups packed thinly sliced kale
5 to 6 drops liquid stevia
1 tablespoon fish sauce or coconut aminos
juice of 1 lime
1 small handful of fresh basil or cilantro leaves, chopped
Heat the oil in a large soup pot over medium-high heat. Add the leeks and cook until tender and translucent, 3 to 5 minutes. Add the garlic and ginger and cook until translucent, about 2 to 3 minutes. Add the mushrooms and cook until tender, 4 to 6 minutes. Add the curry paste and tahini and stir until well incorporated. Cook for 1 to 2 minutes, until very fragrant. Add the mussels, clams, coconut milk, and mushroom broth and give it a stir. Cover and cook for 6 to 10 minutes, until the shells have opened.
Add the shrimp (or hearts of palm), kale, stevia, and fish sauce (or coconut aminos), cover, and cook for an additional 4 to 6 minutes, until the shrimp are cooked through and the kale is wilted. Uncover and simmer for 3 to 4 minutes, until thickened slightly. Add the lime juice and basil or cilantro and serve over cauliflower rice, if desired.
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