Thai Curry Root Vegetable Stew with Jasmine Rice | CUESA

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Thai Curry Root Vegetable Stew with Jasmine Rice


Patrick Clark, Sutro’s at the Cliff House

Serves 8 to 10


Thai curry
10 dried Thai chilies
5 stalks lemon grass
1 teaspoon salt
1 tablespoon galangal or young ginger
½ bunch cilantro, stems and leaves
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 tsp shrimp paste (optional)
1 tsp tumeric
6 14-ounce cans coconut milk

Root vegetables
5 carrots, large dice
2 celery root, large dice
4 parsnips, large dice
4 gold beets, large dice
2 red onions, large dice
1 bunch Thai basil
10 makrut lime leaves
2 pounds jasmine rice


For the Thai curry

Combine all ingredients into a mortar and use the pestle to mash until a thick paste forms. This will take about 20 – 30 minutes to complete.


For the root vegetables

  1. Bring a large pot of salted water to a boil. Boil the root vegetables until done. Drain the vegetables and place into a large bowl with ice water to stop them from cooking further.
  2. Using a large sauté pan, heat 2 tablespoons of the Thai curry paste. Cooking the paste first enhances the flavors of the curry ingredients. Add all the coconut milk and let simmer for 10 – 15 minutes.
  3. Add the vegetables and makrut lime leaves to the curry mixture; continue to simmer until the vegetables are thoroughly reheated.


To plate

  1. Cook the jasmine rice according to the directions found on the packaging.
  2. Plate a large spoonful of jasmine rice first and then top with a large spoonful of the Thai curry root vegetable stew.




CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »