Vegetable Thai Curry – Ranch Malibu
The Ranch Malibu uses freshly harvested ingredients coming from its own gardens to serve guests this delicious and savory Vegetable Thai Curry entree.
The Ranch at Live Oak Malibu assists guests in re-calibrating their mind, body and spirit through an intensive week long endurance, wellness and nutrition program. Located three miles above the Pacific Ocean in the Santa Monica Mountains, the 15-cottage retreat is beautifully situated on a large working ranch. The open-air kitchen at The Ranch makes meal time a communal experience. Guests are encouraged to join the Chef during his weekly cooking class to learn the basic techniques and skills required to create a healthy plate. These lessons are reinforced when guests return home with regular communication from The Ranch, including seasonal recipes and tips for maintaining results, like this vegetarian entree.
Ingredients
Homemade Green Curry Paste
- 1 whole green bell pepper - seeded and chopped
- 1 bunch fresh cilantro - chopped
- 1 stalk lemongrass - thinly sliced
- 1 whole jalapeño - seeded and chopped
- 5 cloves garlic - minced
- 1 Tbsp fresh ginger - grated
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 Tbsp coconut aminos
- 1 whole lime - juiced
- 2 tsp salt
- 1 tsp pepper
VEGETABLE CURRY
- 1 cup black rice or quinoa - rinsed
- 2 tsp avocado oil
- 1 whole onion - diced
- 1 inch fresh ginger - peeled and minced
- 2 cloves garlic - minced
- 1 pinch salt
- 1/2 bunch asparagus - tough ends removed, sliced into 2 inch pieces
- 2 whole carrots - peeled and sliced
- 1 cup sugar snap peas
- 1 tbs green curry paste - recipe, or, use your favorite
- 14 oz coconut milk - lite, organic
- 1/2 cup water
- 1 bunch cilantro - chopped
Instructions
CURRY PASTE
- Add all ingredients to a blender and puree until a paste is formed.
VEGETABLE CURRY
- To cook the quinoa or rice, bring a large pot of water to boil. Add the rinsed grain and continue to simmer for 20-30 minutes. Remove from heat, drain and return to the pot. Cover and set aside until ready to serve.
- Warm a large sauté pan over medium heat and add the oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus, carrots, and sugar snap peas and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with ½ cup water. Bring the mixture to a low boil. Reduce heat as necessary to a simmer and cook until the vegetables are tender and cooked through – about 5 to 10 minutes.
- Remove the curry from heat and season if needed. Divide the quinoa or rice and curry into bowls and garnish with chopped cilantro.