Not being able to pick and choose the vegetables you get each week can lead to interesting combinations.  This is one of the things I have loved about the CSA – trying things in ways that I never would have before!  
I had been craving red curry for a while, but wasn’t sure which vegetables I wanted to put in it.  When I got a single turnip in my CSA box and ended up with a bunch of broccoli from a gathering at my house, I decided that that would make the vegetable base for my curry.  I had no idea how it would turn out, but I really liked it!  

Thai Red Curry with Vegetables


  • 2 cans coconut milk
  • 2-6 T red curry paste (depending on how much heat you like)
  • Brown sugar (I use the same amount as I use curry paste)
  • 3 T oyster sauce
  • 4 C assorted fresh vegetables (I used turnip, broccoli, and mushroom)
  • 10 oz tofu, pressed, cut, and baked (I sprinkle some Bragg’s on there before baking)


  1. In a wok, bring the coconut milk, curry paste, oyster sauce, and brown sugar to a boil.
  2. Add the vegetables and simmer for about 15 minutes, until the vegetables are tender.
  3. Add the tofu if using, and cook five minutes more.
  4. Serve over rice of your choice.

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