Fall Vegetable Coconut Curry with Fresh Herbs and Fried Shallots

Source: Grace Nguyen, Asian Box

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on November 4, 2017.


6 carrots
8 radishes 
1 Delicata squash 
8 Brussels sprouts
(Or substitute any assortment of fall vegetables) 
3 tablespoons canola oil 
½ cup water
Salt and pepper to taste

Crispy shallots
3 cups canola oil
6 large shallots

Coconut curry sauce
¼ pound yellow curry paste (vegan)
¼ cup canola oil
2 cans coconut milk
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt

Cooked jasmine rice
Lime wedges, for garnish
Mint leaves, for garnish
Cilantro leaves, for garnish
Thai basil leaves, for garnish


To prepare the vegetables: Preheat the oven to 400 degrees. Cut the veggies into bite-sized pieces, toss with canola oil, water, and salt and pepper, and roast until just tender. Each different vegetable will take a different amount of time, so cook each one separately so that you can control for doneness. Check frequently. Remove from the oven and set aside.

To prepare the shallots: Heat the canola oil in a sauté pan until it reaches 300 degrees. Shave the shallots as thin as possible (by hand or using a mandolin) and slowly sprinkle them into the hot oil. Keep stirring until the shallots are golden brown and crispy. This will take about 15 minutes, so stay patient as the water cooks out of the shallots. Remove them to a tray lined with paper towels. This will help the shallots dry and become even crispier.

To prepare the curry: Sauté the yellow curry paste in the canola oil over medium heat for 5 minutes, being careful not to burn. Add the coconut milk (both milk and solids) and stir until the paste combines with the coconut milk to form an emulsified sauce. Bring to a simmer. Add the lemon juice, sugar, and salt. Combine well and let sit warm. Take the cooked fall vegetable mix and add it to the curry. Slowly heat them together until the curry is simmering and the vegetables are hot.

To assemble: Place a scoop of the jasmine rice in the bottom of a bowl. Place the curry vegetables over the rice and add plenty of curry sauce over the top. Garnish with the crispy shallots, lime wedges, and fresh mint, cilantro and Thai basil leaves that are torn by hand.

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