Wild Food Girl

Wild food foraging for the soul.

  • Home
  • About
    • Privacy Policy
  • Plants
    • Spring
    • Summer
    • Fall
  • Notebook
  • Ghost Beads
  • Gift Cards
  • Calendar
  • Contact
loading...

Elkslkip green curry

July 2, 2011 Erica M. Davis 3 Comments

I love Thai curries, and it turns out elkslip or Western marsh marigold (Calthus leptosepala) is a good choice of vegetables for them, because the greens cook down so tender. I used an extremely spicy paste, so I mixed spoonfuls with coconut milk until it was to my liking—and it still ended up quite spicy regardless. My preparation also calls for a handful of finely chopped dandelion flowers. These were a last minute decision and it would probably be just fine without them, however I really liked the way they added a hint of golden yellow.

Calthus leptosepala the western marsh marigold.
Western marsh marigold (Caltha leptosepala).

Elkslip Green Curry

  • 1 can coconut milk
  • green curry paste
  • 6-7 cups of young elkslip leaves and stalks, washed well
  • 10-15 dandelion flowers, washed
  • 1/2 onion, sliced thin
  • 1 red pepper, sliced thin
  • 2-3 cups of cubed tempeh, tofu, or meat of your choice
  • white jasmine rice

Boil elkslip for 20 minutes, drain, and set aside. (You may want to taste at this point to make sure it is not too bitter, which can happen when the leaves are past their prime.) Sauté onions and red peppers in oil until they start to soften. Chop dandelion flowers fine and throw on top of the cooked peppers and onions. In a separate pan, fry tempeh or tofu until browned (if desired), or meat until cooked through. Prepare curry sauce by mixing curry paste spoonful by spoonful with one can of coconut milk to desired taste. Combine curry, elkslip, protein, and onions/peppers in a pan, using a fork to spread the elkslip evenly throughout the curry. Cook together on the lowest heat for 5 or 10 minutes and serve on rice.

NOTE: For more info on Calthus leptosepala, please see The Great Elkslip Experiment Part I and The Great Elkslip Experiment Parts II & III.

Updated 3.2.21

edible, high altitude, summer Colorado, dandelion, elkslip, foraging, recipes, Rocky Mountains

Comments

  1. Gregg Davis says

    July 7, 2011 at 1:01 pm

    I loved this curry! The Elkslip (Marsh Marigold) is abundant here, and I like collecting and then eating stuff with Erica’s direction – thx, WFG!

  2. Butterpoweredbike says

    May 31, 2012 at 11:18 am

    Love the addition of dandelion flower! I think I’m not going to be able to get wild green curry out of my head until I made some for myself tonight. Thanks for the inspiration.

  3. Wild Food Girl says

    June 1, 2012 at 12:46 pm

    Oh, B, thank YOU for the inspiration:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook

Wild Food Girl

Fall foraging

Oregon grape delight

Wild seed drink

Quickweed greens

The delicious ‘wild wonderberry’

Three pennycress mustard recipes

Land caviar from kochia seeds

Fruity sipping vinegars

Wild tarragon in the weeds

Sprouted goosefoot flour

Book reviews

Samuel Thayer’s ‘Incredible Wild Edibles’

Hank Shaw’s ‘Buck, Buck, Moose’

Katrina Blair’s ‘Wild Wisdom of Weeds’

Thomas Elpel’s ‘Foraging the Mountain West’

Dina Falconi’s ‘Foraging & Feasting’

Ellen Zachos’ ‘Backyard Foraging’

Rebecca Lerner’s ‘Dandelion Hunter’

John Kallas’ ‘Edible Wild Plants’

Archives

Free Issues, Samples & Periodic Updates

If you would like some free samples of the Wild Edible Notebook in PDF form, join the email list! One of these days I'll write with news, updates, or freebies as they become available, and you can unsubscribe any time. Joining the email list takes 2 seconds. Fill your info into the fields below and click "Subscribe."

Copyright © 2023 · Wild Food Girl · Thanks for Reading!