know that kohlrabi isn’t a traditional Thai ingredient, but its crisp texture and slightly sweet flavor pairs really well with the bold flavors in Thai red curry paste. Besides, we’ve been harvesting hundreds of pounds of kohlrabi recently and my imagination is going wild with different ways to prepare this seasonal gem.
- 1 large or 2 small kohlrabies (with leaves, about 1 pound total)
- 2 Tablespoons coconut oil
- 1 medium sized yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 1/4 cup dry white wine
- 1 (14 ounce) can diced tomatoes, with their juices
- kosher salt
- 1 (14 ounce) can full fat coconut milk
- 2 Tablespoons Thai red curry paste, + additional to taste
- 1 Tablespoon honey
- 1 (14 ounce) can chickpeas, drained
- Cooked white rice for serving
- minced parsley for serving
- Cut off the leaves from the kohlrabi. Discard the stems and thinly slice the greens into ribbons. With a sharp knife peel the kohlrabi and cut it into 1/2 inch cubes. Set aside.
- Heat the coconut oil in a large dutch oven or pot over medium-high heat. Add the onion and cook, stirring often until translucent and fragrant, about 5-6 minutes. Stir in the kohlrabi cubes, leaves, and garlic. Cook, stirring often, for about 3 minutes. Add the wine, and continue to cook until the leaves are mostly wilted, about 5 minutes. Mix in the tomatoes with their juices, reduce the heat to medium-low and season with a healthy pinch of kosher salt.
- In a small bowl, stir together the coconut milk, curry paste and honey. Mix well. Add the mixture to the pot along with the chickpeas and simmer until everything is heated through. Taste and adjust seasonings with more salt or curry paste if desired.
- Serve with rice, minced parsley and enjoy.