Veg Curry à la Kate

Want some foodie inspiration for the weekend? Here's a recipe from Kate, one of our retreat chefs. If you join us for the 5-day Cowgirl Yoga this summer, you'll get to savor a special evening of Kate's cooking along with her sustainable eating chat, plus she will be joining us for a hike and sharing her extensive wildflower and plant knowledge. This recipe was enjoyed by our yoga & ski retreaters in March.

Thai Sticky Rice

Wash thai sticky rice three times through a sieve to get dirt and such out. Add water and rice together and bring to a boil; reduce to a simmer and cover for about fifteen minutes. All water should be absorbed, but the rice will be extremely sticky; remove from heat. As it cools down, add shredded toasted coconut and serve. Can be rolled into balls and served with a curry, like...

Red Thai Curry

Combine and cook in the oven at 350 for an hour until cooked:
Add the following ingredients to hot pan or wok with enough sesame oil/safflower oil to coat, and stir constantly until onions are translucent:Then add:
Cook for five minutes stirring constantly then add:
Remove from heat and taste.
Kate recommends having a bowl of salty roasted peanuts on the side to add to the dish. For a spicier version, add more red curry paste and thai chilis for heat (but watch out, they are very hot!).