Market Mushroom Curry with Mixed Vegetables & Herbs
2-3 tablespoons extra virgin olive oil from Texas Hill Country Olive Co, divided
1 pint new potatoes, unpeeled, sliced thinly from B5 Farm
1 can coconut milk, divided
1 stalk lemongrass, cut into 2 inch lengths and smashed gently before adding from Johnson’s Backyard Garden
1 bunch holy basil, leaves chopped, stems reserved Bouldin Food Forest
2 tablespoons red curry paste, or more, to taste
1 cup plain greek yogurt from MotherCulture Yogurt
1 qt mixed mushrooms from Hi-Fi Micology, trimmed, stems sliced thin, tops left whole
2 bunches baby bok choi, de-stemmed from Johnson’s Backyard Garden
toasted sesame oil, to taste
Bring 1 tablespoon olive oil to a light shimmer in a medium skillet over medium high heat. Add sliced potatoes, allowing to brown slightly, then turn. Add lemongrass, basil stems, and 2 tablespoons clear liquid from coconut milk (reserve thicker cream on top to finish sauce). Reduce to medium, stir occasionally to keep from sticking. Add clear coconut liquid as needed if liquid cooks out before potatoes are tender. When cooked through, transfer to a bowl, discarding lemongrass and basil stems.
Add 1 tablespoon olive oil to skillet over medium-high heat. Bring to a shimmer, then add 2 T curry paste, stirring until softened and fragrance is released, about one minute. Reduce heat to medium. Add remaining coconut milk and cream, stirring well. Taste, adding curry paste if more spice is desired, whisking into sauce until smooth. Bring to a low simmer. Add mushrooms to curry sauce, stirring frequently at a low simmer for 5 minutes. Drizzle in about 1 teaspoon toasted sesame oil, to taste.
Stir yogurt into curry sauce and mushrooms, fold in potatoes, then whole bok choi leaves. Remove from heat, cover, and allow bok choi to wilt. Garnish with freshly chopped basil leaves and serve warm.