Sweet White Corn
3 cans of Coconut Milk
1 jar of Thai Kitchen Red Curry Paste-yes the entire jar
1 head of chopped red cabbage
about 5 beets sliced
1/2 cup of chopped basil
1/2 cup of chopped cilantro
1/2 cup of chopped chives
2 boxes of Thai Kitchen Thin Rice Noodles
2 boxes of Coconut Curry flavored Tempeh-or plain tempeh or tofu if you prefer
about 1 cup of leafy greens-I used what I had picked from the garden, red chard, arugula and kale
Using a large sauce pan, or a wok, heat up the 3 cans of coconut milk on medium low. Empty out the jar of red curry paste…you don’t have to use the whole jar, I just like my curry full of flavor. About 2 tbsp would probably do it.
Put in the beets first, and cook on medium low for about 7 min. The beets should start to get soft, then add the cabbage. Toss in the basil, cilantro, and greens after the cabbage is steamed…make sure not to overcook!
I cooked the tempeh is a separate pan while preparing the curry…just leaving it on medium low with a little water. The tempeh was already flavored, marinated in curry spices.
Cook the noodles last, just boil water remove from the heat, and add the noodles. Let them sit for about 10 minutes then drain the excess water and rinse
Serve the curry over the noodles!