Green curry sauce is the supporting star here, although the dish won’t show a green tint. The kabocha, another supporting star, will break down and turn the sauce a mellow yellow.
Including miso and grated dried shiitake mushroom add flavor to commercial Thai green curry paste. If you’d prefer a greener hue, pound fresh spinach leaves to add to the curry paste.
When breadfruit is available, seize the opportunity to make it the key ingredient in lieu of potatoes. Breadfruit is gluten free and provides fiber as well as needed minerals and
some protein.
A variety of other vegetables also can be used. Bamboo shoots are available vacuum packed in the produce section at Don Quijote. When using canned, rinse and put in boiling water for five minutes to remove some of the canned flavor, then drain.
Baby corn, winter melon, Thai eggplant and fried tofu are delicious options.
Breadfruit Curry with Kabocha
Ingredients:
• 4 cups steamed breadfruit pieces, in 2-inch chunks
• 2 cups kabocha pieces, in 2-inch chunks
• 1 cup carrot pieces, in 2-inch chunks
• 1 cup bamboo shoot slices
• 1 tablespoon soy sauce, optional
• 1/3 cup Thai basil leaves
• 12 ounces frozen peas
Sauce ingredients:
• 4 cups coconut milk, divided
• 15 fresh spinach leaves, finely julienned
• 4 teaspoons miso
• 1 dried shiitake mushroom, grated
• 1/4 cup green curry paste (see note)
• 1-2 cups water
• 2 tablespoons shaved palm sugar
• 2 stalks fresh lemon grass, smashed
• 4 kaffir lime leaves
Directions:
To make sauce: Simmer 2 cups coconut milk over medium-high heat until reduced by about half, about 8 minutes.
Pound spinach ribbons in a mortar and pestle until a paste forms. Mix in miso, grated shiitake and curry paste. Add this improved curry paste to the pot of coconut milk over medium heat; mix well and keep reducing until there is separation of oil, about 5 minutes. Stir frequently to prevent burning.
Stir in remaining coconut milk and 1 cup of water. Bring to a simmer. Add palm sugar and lemongrass. Twist kaffir leaves and to release flavor and add to pot.
Add breadfruit, kabocha, carrots and bamboo shoots. Cook until kabocha is tender, 10-15 minutes, stirring occasionally. Add more water as needed, as the breadfruit will soak up liquid.
Taste and add soy sauce if more saltiness is needed. Turn off heat. Remove lemon grass stalks and kaffir leaves. Stir in basil and peas. Serve hot. Serves 10.
Note: Some curry pastes contain shrimp powder or fish sauce, so check the label. The Aroy-D brand offers a
vegan paste.
