Melt coconut oil over medium heat until very hot but not smoking . Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.
1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.
very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
freshly-ground red and black peppercorns
Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper. Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.
Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)
1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times. Transfer to a heavy saucepan and add 1 cup cold water. Bring to a boil, then remove from heat and allow to steep for 20 minutes. Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.
Add cream and sugar to the decoction and bring to a boil. Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.
Stir in mango, cover and allow to cool 10 minutes.
To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper. Garnish with basil and crystallized ginger.
Fresh Pacific blue mussels are steamed with garlic, lemongrass, chilies, basil, cilantro, Thai red curry paste, coconut milk and fresh lime..
Thai Red Curry Mussels
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon nam pla (fish sauce)
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil, chiffonade-cut, plus more for garnish
2 tablespoons fresh cilantro, chopped, plus more for garnish
When buying mussels, select only those that are closed tight (see mussel cleaning instructions) and try to use them within 24 hours.
Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium. As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly. Stir in coconut milk, sugar, juice of 1/2 lime, basil and cilantro. Add mussels, cover and simmer until mussels open wide, about 5 minutes.
To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, cilantro and lime and serve hot.