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

• 1 cup thai sticky rice (or basmati)
• 2 cups water
• 1/2 cup toasted shredded coconut

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:

• 1 block of firm tofu drained and dried, cut into 1/4" cubes
• 1/2 c tamari
• 1/2 c sesame oil

Add the following ingredients to hot pan or wok with enough sesame oil/safflower oil to coat, and stir constantly until onions are translucent:

• 1 minced onion
• 3 garlic cloves
• 1/2 cup minced ginger (fresh is best, don't do the powder or canned)
• 1 lemon grass stalk, finely chopped

Then add:

• 2 tbsp galangal root
• 4 tbsp red curry paste
• a few kefir lime leaves
• 1 bell pepper, julienned
• 2 carrots, julienned
• cooked tofu from the oven
• 1 cup sliced mushrooms (white is ok, but if available straw mushrooms are ideal, or fresh shittakes)

Cook for five minutes stirring constantly then add:

• 1 can organic coconut milk and and put on simmer/low on stove for about fifteen minutes, stirring occasionally to prevent burning bottom of pan
• finally add 2 cups of peas and 1 teaspoon of fish sauce

Remove from heat and taste.

• Add salt and 2 tbsp of fresh cilantro for garnish.

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!).