July 22nd, 2011

Delray's Finest

Recreating a Cuban Curry

I want to recreate a "Cuban curry" that I had at a Latin American restaurant in South Florida recently. Now, the notion of Cuban vegetable curry is far from authentic, so I'm not sure exactly what to do.

The menu calls the dish "Coco Cabana" and describes it as such, "Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes."

I'm going to try to get as many of these veggies as possible from Whole Foods or maybe a local Latin American market here in the Boston area. Any tips on how to prepare the yuca, calabaza, yautía, and Peruvian purple potatoes would be appreciated as well as any tips to find the ingredients. I assume that the yuca, yautía, and potatoes are just like any other white potato / starch, and the calabaza seems very similar to other kinds of squash.

However, I'm also not sure what to do about the curry sauce. It seemed similar to a Thai yellow curry, so if you have any favorite Thai yellow curry recipes, that'd be great!

THANKS!