7 tablespoons of THC olive oil
2 14-ounce can coconut cream
½ cup mango juice
1 stalk fresh lemongrass, peeled and sliced
1 15-ounce can sweet baby corn, drained and chopped
1 8-ounce can sliced water chestnuts, drained
½ cup chopped green onion tops
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 ½ tablespoons chopped fresh mint
2 tablespoons curry powder
½ teaspoon powdered ginger
1 tablespoon of Sriracha hot sauce
Fresh juice from ½ lime
1 teaspoon sesame oil
Salt
2 14-ounce can coconut cream
½ cup mango juice
1 stalk fresh lemongrass, peeled and sliced
1 15-ounce can sweet baby corn, drained and chopped
1 8-ounce can sliced water chestnuts, drained
½ cup chopped green onion tops
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 ½ tablespoons chopped fresh mint
2 tablespoons curry powder
½ teaspoon powdered ginger
1 tablespoon of Sriracha hot sauce
Fresh juice from ½ lime
1 teaspoon sesame oil
Salt
- Gently simmer the cannabis in a heavy pot for 10 minutes. Stir frequently. Slowly add mango juice and lemongrass and let it summer for 5 minutes.
- Add corn, water chestnuts, green onions, basil, cilantro, mint, curry powder, garlic, ginger and Sriracha sauce. Let it simmer for 15 minutes, stirring frequently.
- Finish with lime juice, sesame oil and a pinch of salt. Remove the lemongrass before serving.
- Serve the dish in small bowls, adding a tablespoon of THC olive oil to each bowl.
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