Monday, May 13, 2013

Red "Curry" Kale

My Early Spring CSA from Brad's Produce started and I have an endless supply of greens.  Around this time of year, my diet turns virtually vegetarian.  My favorite veggies are spring veggies:  asparagus, kale, spinach, spring lettuce, spring onion, etc.  Since we have been getting a bag full of kale every week, I've been eating kale in some way, shape, or form, almost every day.  One of the great things about kale is that it's so versatile and the leaves cling to any sauce that you toss with it.


Because it's still very chilly in MD at the moment (come on, Arizona girl here!  60s is COLD!), I thought that a nice warm curry would be awesome.  There was one catch.  I had everything in my pantry for Red Curry Kale...except the coconut milk.  I had cream and wanted to use the cream in place of coconut milk.  "But Jessica," you say, "You can't have curry without coconut milk!" 

I know.  I was in a conundrum.

Knowing that a lot of the flavor in curry comes from the coconut milk, I knew that I had to make up the coconut flavor somehow.  So, I used coconut oil and coconut flakes in the recipe to make up for the lack of coconut milk.  I also made rice with coconut oil and coconut flakes to help oomph the flavor of the coconut in the complete dish.

It came out really well.  Making up for the lost coconut by using coconut oil and coconut flakes really helped to add that necessary flavor to the "curry".  Of course, if you would like to make this a REAL curry, subsitute coconut milk in the recipe.

Curry & Kale make for a yummy dinner
 
Red "Curry" Kale
 
2 Tablespoons coconut oil
1 onion, halved and sliced
3 cloves garlic, minced
1/4 cup coconut flakes
2 Tablespoons red curry paste (I use more cuz I'm a hot head)
1 cup vegetable broth
1/4 cup cream (or coconut milk)
1 Tablespoon brown sugar
Handful of cilantro, chopped
3 cups kale, torn
1 lime, divided
 
  1. Heat 2 tablespoons of coconut oil over medium high heat.  Add the onion and sautee.  Once the onion starts to wilt, add the garlic and the coconut flakes.  Sautee until onion, garlic, and coconut flakes are caramelized.
  2. Add 2 Tablespoons of red curry paste and sautee into the onion mixture.  Slowly pour in 1 cup vegetable broth and stir until the paste is dissolved into the broth.  Add cream (or coconut milk) and brown sugar.  Bring to a boil, turn heat down and simmer.
  3. Add kale, cilantro, and zest of one lime.  Cover.  Once kale begins to wilt, stir to cover the greens in the curry.  Add the juice of half a lime.  Stir.
  4. Serve with coconut rice and half a sliced lime.


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