|2 servings||calories per servings 550||protein serving 14 g||carbs per serving 63 g||total fat per serving 25 g|
Although red curry is known for its complex, brilliant flavors, the spices and fresh ingredients come together to form a humble, yet robust, dish. Coconut curry effortlessly brings out the bright sweetness of summer squash, which is at the peak of its season and, in turn, the peak of taste, color and nutrition. Fresh farm eggs, boiled soft or hard to your liking, soak up the fragrant broth like a dream, as does the long-grain white rice, which is grown, harvested, milled and packaged by Delta Blues in the heart of the Mississippi Delta.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||3 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks:
• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water.
• In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE
• Finely chop green onion, keeping white and green parts separate.
• Halve squash lengthwise; cut crosswise into 1/4-inch-thick slices.
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes.
• Use spoon to transfer eggs to ice bath. Let cool.
• Place a saucepan over medium-high heat. Add coconut milk. Cook, stirring often.
• When milk boils, cook, stirring, until coconut milk thickens and smells sweet, about 1 minute.
• Add curry and turmeric. Stir, mashing curry paste into milk.
• Stir in 3/4 cup water, onion whites and half of onion greens.
• When mixture boils, reduce heat. Simmer, stirring occasionally, 5 minutes.
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell.
• Halve eggs lengthwise.
• Season curry with tamari, sugar and 1/4 teaspoon kosher salt.
• Add egg halves. Stir gently to cover eggs with curry, keeping them intact.
• Cover saucepan. Keep warm over low heat.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add squash in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes.
• Toss well. Cook without disturbing until lightly browned on other side, about 1 minute.
• Add remaining onion greens. Cook, tossing occasionally, until squash is tender, 1-2 minutes.
• Remove from heat. Stir in sesame oil. Taste and adjust seasoning as desired.
• Divide rice between 2 bowls.
• Top with curried eggs and squash. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...