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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Summer Squash

    Summer Squash

  • Green Onion

    Green Onion

  • Farm Eggs

    Farm Eggs

  • Coconut Milk

    Coconut Milk

  • Red Curry Paste

    Red Curry Paste

  • Ground Tumeric

    Ground Tumeric

  • Tamari


  • Turbinado Sugar

    Turbinado Sugar

  • Sesame Oil

    Sesame Oil


In a medium saucepan with a lid, combine rice, 1/4 teaspoon kosher salt and 1 1/2 cups water. Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
Prepare your mise en place: Trim green onions and finely chop, keeping whites and greens separate. Trim ends from summer squash. Halve squash lengthwise, and cut crosswise into 1/4-inch-thick slices.
Place eggs in a saucepan, and cover completely with water. Remove eggs, and stir in 1/2 tsp. kosher salt. Place saucepan over high heat. When water comes to a rolling boil, use a slotted spoon to carefully lower eggs into water. Cook for 6 minutes. In a mixing bowl combine about 1 cup water with 3 cups ice; stir in 1/2 teaspoon kosher salt. When eggs are done cooking, use a slotted spoon to remove from boiling water and submerge in ice water. Let eggs remain in ice water.
In a medium saucepan, warm coconut milk over medium-high heat, stirring often, until it reaches a boil. Cook until coconut milk thickens and smells sweet, about 1 minute. Add red curry paste and turmeric. Stir and mash the curry paste into the milk. Add 3/4 cup water, green onion whites and half of green onion greens. Stir well. When mixture comes to a boil, adjust heat to maintain a lively simmer, and cook 5 minutes, stirring now and then.
While curry cooks, peel eggs. Cut each egg in half lengthwise, and set aside. Season curry with tamari, turbinado sugar and 1/4 tsp. kosher salt. Gently add the halved eggs, stirring gently to cover them with curry but keep them intact. Cover saucepan, and keep warm.
In a skillet over medium-high heat, heat 1 teaspoon cooking oil until shimmering. Add squash,in a single layer. Cook 1 minute undisturbed. Toss well, and cook 1 minute more undisturbed. Add remaining green onion greens, and cook, tossing occasionally, until squash is shiny and tender, 1 to 2 minutes more. Remove from heat, and add sesame oil. Taste and adjust seasoning as desired.
Divide rice between 2 bowls. Top with curried eggs and squash. Enjoy!