Kamalaya Wellness Sanctuary & Holistic Spa was named ‘Best Overseas Health & Wellness Retreat’ for the fourth time, in Luxury Travel Magazine’s Annual Gold List Awards. Located amid a lush, tropical landscape on the southern coast of Koh Samui, Thailand, the wellness property successfully integrates healing practices, therapies and philosophies from East and West in a serene environment. Best known for its range of Stress & Burnout programs, Kamalaya offers a wide choice of 14 wellness programs for a healthy lifestyle spanning from Sleep to Fitness. Kamalaya is also well known for its healthy cuisine, and to create a little taste of Kamalaya at home, find here a winter warmer recipe to try at home…
Full of enzyme rich vegetables that aid the cleansing process, this healthy curry makes an ideal detox dish.The vegetables have minimal cooking times, so they are still bursting with colour, flavour and nutrients. The pungent aromatic flavours will stimulate the circulation and help to clear the lungs of mucus. If you’re noton a detox program and want to try a richer version of this dish, you can switch the quantities of coconut milk and pumpkin seed milk for a creamier result.
Fresh coconut milk 300mL
Pumpkin seed milk 450mL
Vegetable stock 100mL
Thai herb paste* 25g
Carrot, thinly sliced 30g
Snow peas 20g
Asparagus, cut in 3cm lengths 30g
Broccoli, cut into bite-size flowers 35g
Cauliflower, cut into bite-size flowers 40g
Shitake mushrooms, whole 20g
Kaffir lime leaf, crushed 3 leaves
Galangal, finely sliced 4 slices
Lemongrass, finely sliced 1/2 stick
Coriander leaf for garnish
Lime juice 5mL
Sea salt pinch
Pepper to taste
* Thai Herb Paste – you can use a ready-made paste or make your own preservative-free version from ourrecipe. You can find it on Kamalaya’s website, in the Recipes section.
1. First blanch the vegetables by adding to a pot of boiling water for approximately 15 seconds, then strainand immediately place in a bowl of ice water. (To keep the water at boiling point, it is best to blanch thevegetables in small batches.)
2. Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat. Addthe Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer. Simmer untilit has reduced to your desired creamy consistency. Add lime juice and season to taste with salt and pepper.
Add the shitake mushrooms, cook for one minute. Then, add remaining vegetables and cook for a further 30 seconds.
Place in serving bowls and garnish with fresh coriander leaves.