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RECIPE # 0193
Thai Green Curry over Yellow Rice with Lotus Chips
TOMATO
SHERPA
This spring curry was developed with the help
of Raise the Root cooking collective, an Oakland
organization dedicated to increasing accessibility
of culinary education. We designed this recipe
in a way that teaches some basic cooking
ACTIVE TIME: 35 MINUTES
INGREDIENTS
•
techniques to help any home chef achieve bold
flavors. Colorful vegetables, spicy green curry
paste and creamy coconut milk provide the
flavor foundation in this Thai classic.
TOTAL TIME: 40 MINUTES
|
VEGAN • DAIRY FREE • GLUTEN FREE
(MAKES 2 SERVINGS)
Lotus root
2 Tbsp. cooking oil divided*
½ tsp. kosher salt divided*
1
⁄8 tsp. black pepper*
11⁄3 cups water*
4 oz. baby bok choy
3 oz. green beans
Yellow rice
2
⁄3 cup jasmine rice
1
⁄8 tsp. turmeric
5 oz. carrot
1 shallot
2 cloves garlic
¼ oz. Thai basil
If using table salt (instead of kosher salt) reduce salt amounts by ½.
1 small sweet red pepper
Spice mix
½ tsp. ground coriander
½ tsp mustard seeds
1½ Tbsp. curry paste
14 oz. coconut milk
not included*
Per Serving:
Calories: 561
Fat: 42 g
Sodium: 890 mg
Carbs: 61 g
Fiber: 8 g
Protein: 8 g
1. Knife and cutting board 2. Vegetable peeler
3. Medium bowl 4. Large baking sheet
5. Small pot with lid 6. Large skillet 7. Cooking spoon
According to Chinese medicine, lotus root is a “cooling” food that is consumed to restore balance within the body. In
addition to its cooling properties, one 3.5 oz. serving provides nearly 5 g of fiber and a whopping 73% of your daily
Vitamin C needs. Vitamin C is a water-soluble nutrient that acts as an antioxidant, helping to prevent cell damage. It is
also needed to make collagen, a protein required to heal wounds.
Instructions: Thai Green Curry over Yellow Rice with Lotus Chips
1
As always, wash produce before cooking. Organize your ingredients using small bowls to keep your
work area tidy, get out the needed tools, and read through directions before starting.
Preheat oven to 400°F. Peel lotus root, removing any
browned parts. Slice lotus root as thinly as you can: aim for
1
⁄8” slices.
Q
In a medium bowl, toss lotus slices with 1 Tbsp. cooking
oil, ¼ tsp. kosher salt and 1⁄8 tsp. black pepper. On a large
baking sheet, place lotus slices in a single layer and bake
until golden, about 18 minutes. Flip after 10 minutes.
Q
2
Fill a small pot with 11⁄3 cups water and yellow rice. Bring
water to a boil and then cover and let simmer over low heat
for 20 minutes, or until rice has absorbed the water. Turn
off the heat and leave covered until ready to serve.
Q
Cut off bulb end of bok choy, separate leaves and cut
into 1” strips perpendicular to the stem.
Q
Remove any stems from green beans and cut into 1 - 2”
pieces. Slice carrot into 1⁄8” slices on the bias (at an angle,
for aesthetics).
Q
3
Thinly slice shallot. Smash and roughly chop garlic.
Keep separate.
Q
Remove thick stems from Thai basil and chiffonade.
Core and julienne red pepper.
Q
Preheat a large skillet (or medium pot) over mediumhigh heat. Add 1 Tbsp. cooking oil and spices for about
30 seconds until fragrant, stirring frequently. Add sliced
shallots and cook until slightly brown, about 5 minutes.
Q
4
Add ¼ tsp. kosher salt, curry paste and chopped garlic.
Stir until paste is fragrant and dissolved, about 1 minute.
Q
Add coconut milk and scrape up the fond. Stir in cut
carrot and green beans, then simmer for about 6 - 8
minutes, until vegetables are tender. Stir in chopped bok
choy, julienned red pepper, and ¾ of the basil chiffonade.
Cook until greens have wilted, about 1 minute.
Q
Divide cooked rice amongst bowls and top with curry.
Garnish with basil. Serve with lotus chips and salt to taste.
Q
Tomato Sherpa features organically grown produce, organic spices, and humanely raised meats.
Visit our website’s producers and sourcing pages to learn more.
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