Thai Green Curry

What you’ll need:

• 1 cup basmati rice, rinsed
• 2 teaspoons coconut oil or olive oil
• 1 white onion cut into wedges
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soya sauce
• 1 SOF kohlrabi, peeled and sliced
• 1 SOF eggplant cut into small triangles
• 10 small SOF red radishes, halved
• 2 SOF white radishes, sliced
• 2 tablespoons Thai green curry paste
•  1 can coconut milk or cream
•  ½ cup water
•  5 cloves
•  Handful Brussel sprouts
• 1 ½ teaspoons brown sugar
• 1 cup shredded bamboo shoots
•  1 ½ teaspoon fresh lime juice
• Garnishes: a handful of chopped fresh cilantro and toasted sesame

What you’ll do:

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice with a teaspoon of turmeric and continue boiling for 30 minutes, reducing heat as necessary. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
2. Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple of teaspoons of oil. Cook the ginger and garlic with a sprinkle of salt for and cloves about 5 minutes, stirring often. Add the Brussel sprouts with a dash of water and let it cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3. Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoon sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the eggplant, radishes, and kohlrabi are tender and cooked through about 5 to 10 minutes.
4. Once the vegetables are done cooking, stir the bamboo shoots into the mixture and cook for about 30 seconds. Remove the curry from heat and season with soy sauce.
5. Layer fresh arugula into your bowl put the rice then top with the curry.
6.  Garnish with chopped cilantro and sesame