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Locavore’s Delight
Currying the Flavor
Leslie Robson | Lois Lane | Treasurer, DM Farmer’s Market

 

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This is a quick and easy recipe that can be modified infinitely as desired. It can be vegan or non-veg. Any vegetables that you find at the Del Mar Farmers Market will work. Only a select few have been listed. Vegetables like bok choi should be added only at the end, as they need very little cooking.

Coconut Red Curry
Ingredients:

2 T virgin coconut oil
2 cloves minced garlic (Schaner)
1 T minced fresh ginger
1 medium julienned red pepper (Ray’s Subtropical-seasonal)
1 medium chopped yellow onion (Schaner)
1 14 oz can light coconut milk
2 T Thai Red Curry Paste
(14 oz of vegetable stock)
3 cups bite size pieces of any combination of the following:
carrots (Kawano, Valdivia, Schaner)
squash (Valdivia, Blue Heron, Ray’s Subtropical, Schaner, Kawano)
Asian eggplant (Schaner, Ray’s Subtropical)
sweet pea pods (Blue Heron, Valdivia)
peas (Blue Heron-seasonal)
cauliflower (Kawano-seasonal)
baby bok choi (Ray’s Subtropical, Blue Heron)
mushrooms (Kawano)

Garnishes: hot chili oil, fresh lime juice, chopped green onion, toasted unsweetened coconut

Optional: tofu; shrimp or chicken (precooked)

Directions:
Saute garlic, ginger, red pepper, and onion in the coconut oil until soft. Add the coconut milk and red curry paste. Add the vegetables of your choice and simmer gently until the tenderness you like is achieved. Add the optional tofu, shrimp or chicken. This will be sauce like, so if you desire a soup consistency, add 14 oz of vegetable stock.
Serve with precooked brown basmati or jasmine rice, or buckwheat soba noodles.

 

 

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