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GOODNESS

Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Lime and Coconut Shrimp with Red Curry Sauce

serves
prep time: 10
cook time: 373

ingredients

Curry Sauce
1 13.5- to 1 7/8 cups can unsweetened coconut milk*
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves)**
2 garlic cloves, chopped
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste*
2 teaspoons fish sauce (nam pla or nuoc nam)*
Kaffir Lime Batter
3/4 cup all purpose flour
1/4 cup cornstarch
2 teaspoons minced kaffir lime leaves (4 double leaves)**
1 1/2 teaspoons Thai red curry paste*
1 teaspoon (packed) golden brown sugar
1/2 teaspoon salt
3/4 cup (or more) ice-cold ginger ale
Shrimp
1 1/2 quarts (about) peanut oil
1/2 cup cornstarch
2 1/2 cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact
Fresh cilantro sprigs
Kaffir lime leaves**

directions

curry sauce:

Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

kaffir lime batter:

Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)

shrimp:

Add enough oil to heavy large saucepan to measure 1.5 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370 degrees to 380 degrees. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.

Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

*Available at Indian, Southeast Asian, and Latin American markets and in the ethnic foods section of many supermarkets.

**Found at Southeast Asian markets.