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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Roasted Vegetables in Red Curry
Roasted Vegetables in Red Curry with Cucumber Salad & Garlic Naan
Prep Time: one hour
Serves: 6
Directions:
Red Curry:
Puree cinnamon, cumin, soy sauce, salt, sugar and tamarind in robot coupe.
Roasted Vegetables in Red Curry:
Using only coconut fat, fry the paste until fragrant, consistently scraping the bottom. Add the rest of the coconut milk and cook further for 10 minutes then add vegetable stock, garlic, onions and mirepoix; reduce by 1/4. Finish with red curry.
Cucumber Salad & Garlic Naan:
In a bowl, mix ingredients.
Ingredients:
Red Curry:
1 tsp cinnamon
1 tsp cumin
Drizzle of soy sauce
2T salt and sugar
1 tsp tamarind paste
Roasted Vegetables:
3 cans coconut milk
1 quart vegetable stock
6 cloves garlic
2 onions
2 cups mirepoix
Cucumber Salad & Garlic Naan:
4 cucumbers, chopped
Garlic naan
TOP CHEF
Season 4 - Chicago
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Comments
Warren wrote:
One of the few vegetarian recipes this season… and the dude gets canned. I hate this show sometimes.
Thanks for the vegetarian recipe, though,Mark, and good luck Aussie!
posted on May 1, 2008 at 10:44 AM
Amanda wrote:
I agree with Warren-this was one of the only vegetarian recipes so far. I've been waiting for someone to make something that I can try at home! Thanks Mark!
posted on May 14, 2008 at 11:28 PM