ARTISANAL GOLDEN BOTANICAL CURRY 🍛🌿✨
A rich, aromatic, and perfectly balanced gourmet curry, featuring a precise tempering of spices and infused lipids for a consistent savory experience.
RECIPE INFO:
Category: Gourmet Edible / Entrée
Difficulty: Medium
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4 bowls
THC per serving: Approximately 15mg per serving
TERPENE PAIRING:
Best paired with strains high in Caryophyllene or Myrcene. Caryophyllene’s natural peppery notes enhance the warmth of the curry spices, while Myrcene provides an earthy undertone that complements the turmeric and ginger profile.
DOSAGE INFORMATION:
Based on a 60mg total THC infusion using 4 tablespoons of infused coconut oil or ghee. Each serving contains approximately 15mg of THC. This savory application provides a steady and reliable onset due to the high fat content of the coconut milk.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Savory meals can slow the onset but extend the duration of effects. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup clarified butter or coconut oil (you will use 4 tbsp for this recipe)
* 1 large onion, finely diced
* 3 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 2 tbsp high-quality yellow curry powder
* 1 tsp ground turmeric
* 1 can (14 oz) full-fat organic coconut milk
* 1 cup vegetable or chicken bone broth
* 2 cups seasonal vegetables (e.g., cauliflower, chickpeas, or spinach)
* 1/2 tsp sunflower lecithin
* 1 pinch fleur de sel
* Fresh cilantro and lime wedges for garnish
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 40 minutes until golden and aromatic.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of coconut oil or ghee in a double boiler over low heat.
* Add the decarboxylated flower.
* Maintain heat between 160°F and 170°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Measure exactly 4 tablespoons of this infused lipid for the curry.
PREPARATION INSTRUCTIONS:
* In a large heavy-bottomed pot, heat 1 tbsp of non-infused oil over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant.
* Add the curry powder and turmeric, toasting for 1 minute until the aromas are released.
* Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
* Add your choice of vegetables and cook until tender (approx. 15-20 minutes).
* Once the vegetables are cooked, reduce the heat to low.
* Stir in the 4 tbsp of infused oil and the sunflower lecithin. Use a whisk to ensure the oil is completely emulsified into the sauce.
* Season with fleur de sel. Ensure the sauce remains at a low simmer (under 180°F) for 5 minutes to fully integrate the infusion.
* Serve over steamed jasmine rice or with warm naan bread.
* Garnish with fresh cilantro and a squeeze of lime juice.
CHEF TIPS:
For the most accurate dosing, ensure the sauce is well-mixed immediately before portioning into bowls. The use of sunflower lecithin is crucial here; it acts as a molecular bridge that prevents the infused oil from pooling on the surface, ensuring that each guest receives a precise and professional gourmet dose.
Enjoy the Artisanal Golden Botanical Curry responsibly 🍛🌿✨