Wednesday, April 21, 2010

Thai Chicken Vegetable Curry with Spring Market Veggies

What a beautiful day it was..... beautiful.....I was lucky enough to head to the opening Madison Farmers' Market with my dear friends Jamie and her wonderful mother Sally. These are my friends who know how to cook... and bake. I love visiting their house on any given day, there is always a warm baked treat coming out of the oven. Delish! It was a treat to be with these beautiful women on such an eventful day....all revolving around food.

The three of us swept onto the market scene, no plan, just a need for lots of good food. We started off with Willi Lehners fabulous cheese stand at Bleu Mont Dairy where we secured hugs and amazing cheese. Then off to Snug Haven for delicious Spinach. We made our way around the market greeting all the wonderful farmers and artisans who work so hard to produce such delicious food for us... Our 4 wheeled cart was brimming with produce, meat, dairy and eggs.

Our last stop of the morning was our Market Must, a visit in to Café Soleil for a warm croissant. The croissants are always wonderful and you can always find a seasonal croissant filled with something yummy.

I came home with loads of greens... many Asian greens that I was hoping to throw into a Thai Chicken Curry. I lucked out as one of the farms was selling Bekana, a yellowish-green leafy veggie with a high water content. It's stems have a lot of crunch, like Pak Choy. I also purchased a wonderful brassica member called, Komatsuna. Again....another wonderful green to throw into our curry. We can not forget about Ramps...oh how I love ramps with their garlicky-onion flavor. Harmony Valley had loads of ramps on their stand and I walked away with 3 bunches.

Following is the recipe using spring market vegetables. I added store bough zucchini and a few other vegetables. The must for this recipe is a fantastic little green curry paste that actually tastes good. I found it at Whole Foods in their section of Thai seasonings. The brand is called Thai Taste, it is made in Thailand and really is a divine blend of spices and herbs. You can probably pick this up at an Asian Market, I will check. I was really impressed with the flavor. You can cook this with or without the chicken. This recipe is dairy free.

Thai Chicken Vegetable Curry with Spring Vegetables
  • 6 ramps, chopped. Separate stem from top greens as they go into the curry at separate times.
  • 2 baby zucchini
  • 1 chicken breast, skinned and boneless and chopped into 1" pieces
  • 1/4 lb fresh crimini mushrooms, halved
  • 1 bunch of Komatsuna, chopped into strips, take off 1 inch of stem
  • 2 large handfuls fresh spinach, large stems pinched off and chopped into strips
  • 1 fresh onion, chopped small. if not available, use 6 green onions, white and green parts
  • 2 -3 TBS coconut oil
  • Wok or heavy bottomed saute pan
  • 2 TBS (at least of Thai Taste Green Curry Paste)
  • 1 can organic coconut milk, (more if you like your curry soupier)
  1. Scoop coconut oil into wok and heat on medium-high.
  2. When hot, not smoking, add chicken, onion and stem part of chopped ramps
  3. As soon as you see the chicken browning, add curry paste and veggies. Toss and coat.
  4. Add coconut milk and let simmer for about 5-8 minutes.
  5. TASTE!!! Important, please taste and see if you want to add more curry paste.
  6. Flavor with fish sauce (hold sauce if a veggie)
Serve over true long grain Basmati rice. This recipe takes around 30 minutes. Start rice when you start your wok, they both take around 20 minutes.


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