Curry is the ultimate comfort food…sweet, savory, rich, aromatic, and as spicy as you like.
Serves 4-6
Ingredients
Thai Curry
4 c. canned coconut milk
3 c. water
3/4 c. basil leaves, chopped
2 stalks lemongrass, outer layer removed & cut into 3″ pieces
2 T. olive oil
1 large yellow onion, chopped
1.5 inch knob of fresh ginger root, peeled and minced
5 garlic cloves, peeled and minced
1/2 t. salt
1 t. turmeric
pinch of cayenne pepper
2 leek, sliced into 1″ pieces
1/2 large kobucha squash, peeled, seeded, and chopped into 1/2″ pieces
1 red bell pepper, thinly sliced
1 c. fresh cilantro leaves, chopped
fresh spinach
Forbidden Black Rice
1 c. forbidden black rice
2 c. water
pinch of salt
Directions
To prepare rice: A full day ahead, wash and soak rice in water (for at least 12 hours). Once soaked, drain and rinse rice. Heat rice, 2 c. water, and sprinkling of salt in medium saucepan over high heat. Once boiling, reduce heat to low and simmer for 1 hour, until rice is tender and all water is absorbed. Keep covered and remove from heat.
To prepare curry: Mix 4 c. coconut milk and 3 c. water in medium saucepan. Add 1/2 c. fresh basil leaves, lemongrass to saucepan and bring to boil over high heat. Once boiling, reduce heat to low and simmer for 1 hour.
Warm olive oil in a large saucepan over medium heat. Add onion and sauté for 4-5 minutes until it appears translucent. Add garlic, ginger, and salt and sauté for 2-3 minutes until fragrant. Add turmeric, cayenne, and leeks and sauté for 3 minutes. Increase heat to high, and add squash with any additional water needed to cover all vegetables, and bring to boil. Once boiling, reduce heat to low and simmer until squash is tender, about 15 minutes. Carefully remove all lemongrass stalks and discard.
Drizzle a small skillet with a bit of olive oil and warm on medium heat. Add bell pepper and sauté for 5 minutes until soft and slightly browned. Remove from heat and set aside.
Focusing back on your large saucepan, increase heat to medium, and add bell pepper, remaining 1/4 c. fresh basil leaves, and cilantro. Simmer curry for 2-3 minutes to blend remaining flavors. Remove from heat.\
Transfer hot curry to serving bowls. Drop a handful of spinach into the curry and allow a couple minutes to slightly wilt. Season with salt & pepper to taste, and serve with forbidden black rice. Enjoy!
