Dr. Gundry’s favorite recipe from the energy paradox
Mushroom shellfish coconut curry
When I ate takeout more often, one of my favorite dishes was Thai food – I love a flavorful 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 palm hearts – just add them to the pot with the kale.
Served 8
1 tablespoon sesame oil (roasted or normal)
3 leeks, cleaned and finely chopped
2 cloves of garlic, pressed or chopped
1 tablespoon of chopped fresh ginger
2 cups of sliced brown mushrooms
2 tablespoons of Thai red curry paste
1 tablespoon tahini (sesame paste)
8 ounces clams in shell, beards removed
8 ounce mussels in the shell (littleneck or cherry stone)
2 (14 ounce) cans of 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 of thinly sliced kale packed
5 to 6 drops of liquid stevia
1 tablespoon of fish sauce or coconut amino acids
Juice of 1 lime
1 small handful of fresh basil or coriander leaves, chopped
In a large stock pot, heat the oil over medium-high heat. Add the leek and cook for 3 to 5 minutes until tender and translucent. Add the garlic and ginger and cook until translucent, about 2 to 3 minutes. Add the mushrooms and cook until tender for 4 to 6 minutes. Add the curry paste and tahini and stir until everything is well incorporated. Cook for 1 to 2 minutes until very fragrant. Add the clams, clams, coconut milk, and mushroom broth and stir. Cover and cook for 6 to 10 minutes until the shells open.
Add the shrimp (or palm hearts), kale, stevia, and fish sauce (or coconut amino acids), cover, and cook for another 4 to 6 minutes, until the shrimp is cooked through and the kale is wilted. Cover it and let it simmer for 3 to 4 minutes until it has thickened slightly. Add the lime juice and basil or coriander and serve over cauliflower rice if desired.
