Green Curry with Vermont Vegetables
Host School: King Street Center
Age Group: Middle School
2 cans coconut milk
4T coconut oil
3T soy sauce
4T rice vinegar
4T green curry paste
1 large onion, sliced thin*
1 bell pepper, diced*
3 carrots, diced*
2 sweet potatoes, diced*
2 red potatoes, diced*
½ pound asparagus, sliced to 1 inch pieces*
½ pound bok choy, bottoms sliced thin, tops chopped*
2 kaffir lime leaves
8 leaves thai/purple basil, torn*
1 lime + lime zest
3 cups jasmine rice
Rinse rice until water runs clear off of it. Bring to a boil with 2t salt, and 4 cups of water; cover and reduce heat to low. Cook until all liquid is absorbed. Fluff rice and set aside until plating.
Break down onion, bell pepper, carrot, sweet potato, potato, asparagus, bok choy and place into a large bowl.
Heat coconut oil in stock pot over medium heat; stir in curry paste and kaffir lime leaves and stir frequently on medium low heat until the flavors marry.
Add all vegetables except asparagus and bok choy tops to stock pot with 1T salt on medium heat and saute for 6-8 minutes. Try to develop a little bit of color on the vegetables without burning them.
Combine coconut milk, soy sauce, rice vinegar, sugar, and lime zest, stir to combine, and pour over vegetables.
Bring the mixture to a simmer, and reduce heat to a gentle simmer for 8 minutes, until vegetables soften, and sauce begins to reduce. Pour in lime juice to taste with asparagus and bok choy tops, adjust seasoning with salt and pepper, summer for 3-4 more minutes.
Plate bowls with a scoop of rice, a ladle of curry, a lime wedge, and torn basil leaves.