What a lovely tradition to celebrate AAPI month with our friend Sina War and celebrate Asian culture through food at the farmers market! Sina shopped mostly with Asian growers and shared this delicious recipe for Cambodian Curry Pot Pie using seasonal spring vegetables like asparagus. Purple sweet potatoes from last season’s harvest brought a beautiful color and a sweetness that balanced the curry flavors so well! Check out more photos from the chef demo here, or watch a Youtube tutorial of the recipe with fall ingredients here.
Cambodian Curry Pot Pie
By Sina War
Ingredients
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup purple sweet potatoes, diced from Bean Market
- 1 cup spring onions from GVY Fresh Produce
- 1.5 cups asparagus from Der’s Farm
- 2 cups bok choy, chopped from Mhonpaj’s Garden
- 1 can (15 oz) garbanzos
- 3 tbsp palm/brown sugar
- 1 can coconut milk (14 oz)
- 1 can red or yellow curry paste (4 oz)
- 1 tbsp cornstarch + 2 tbsp water
- 1 puff pastry or pie dough
For a fall version of the dish use onion, garlic, delicata squash, bell pepper, potatoes, carrots, mushrooms, etc.!
Instructions
1. Preheat Oven to 400°F (175°C).
2. Cook Veggies: Sauté onion & garlic in oil (3-4 mins). Add farmers market vegetables; cook 5-7 mins.
3. Curry Sauce: Simmer coconut milk, curry paste, sugar. Add cornstarch slurry; thicken.
4. Combine: Mix beans, veggies & sauce. Fill 4 mini loaf pans or one pie pan. Top with pastry; slit for steam.
5. Bake: 15-20 mins, until golden. Cool slightly & enjoy!
Chef’s Tip: Add fresh Thai basil or lime for a flavor boost!
