Name: Kohlrabi Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4 people
Cuisine: Thailand
Ingredients: 4 kohlrabi (about the size of a grapefruit, with the stem and leaves attached if possible); 40 cup ofcoconut milk; 1 onion; 2 pod ofgarlic; 1 tbsp ofyellow curry; 1 tbsp ofturmeric powder; 70 oz ofcashews; 2 tbsp ofolive oil; 1 tbsp ofsoy sauce; quelques strands offresh cilantro (optional); pepper (No need to add salt—there's already plenty in the soy sauce!); 400 oz ofrice noodles (for support); peeler; chef's knife; mortar; steamer basket; Maryse

main courses heirloom vegetables lunar new year prepared in advance root vegetables

Updated on 21 February 2026 by

falbala

1 review 5 : Delicious

Cuisine

Thailand

Diet

GFDF Gluten-free Lactose-free Lightweight Vegan Vegetarian

Level

Easy

Calories

140 pour 100g

Preparation

20 minutes

Cooking

20 minutes

Here’s my recipe for kohlrabi curry with coconut milk, which I find both delicious and unique. It features kohlrabi, an heirloom vegetable that we don’t usually cook with.

Ever since I discovered this delicious root vegetable, I’ve incorporated it into several recipes and I just can’t get enough of it!

Kohlrabi is a small green ball with translucent white flesh. Its taste is somewhat reminiscent of a turnip, but more subtle. Once cooked, its texture becomes both meaty and juicy. In short, it’s a real treat to eat😋

Don’t worry, this kohlrabi curry is flavorful but not spicy. It won’t burn your tongue—unless you choose a really hot curry powder!

Enjoy, and thank you in advance for your comments 🙏

For

people

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4 kohlrabi about the size of a grapefruit, with the stem and leaves attached if possible
1.7 cup of coconut milk
1 onion
2 pod of garlic
1 tbsp of yellow curry
1 tbsp of turmeric powder
2.5 oz of cashews
2 tbsp of olive oil
1 tbsp of soy sauce
quelques strands of fresh cilantro optional
pepper No need to add salt—there's already plenty in the soy sauce!
14.1 oz of rice noodles for support

Preparing the curry
- 1
  Peel the kohlrabi (remove all the green and stringy parts), setting aside the stems and leaves if present.
- 2
  Cut the kohlrabi into cubes about 2 cm on each side.
- 3
  Steam the kohlrabi for 15 minutes.
  The Chef's Tip
  Check for doneness with the tip of a knife. They should be slightly translucent, tender, and firm at the same time.
- 4
  Peel and finely chop the onion and garlic. In a blender or mortar, add the onion, garlic, curry powder, turmeric, olive oil, and a little pepper.
  Blend or crush with a pestle until you get a paste-like consistency.
- 5
  Separate the cabbage leaves from the stems and thinly slice them.
  Heat a little oil in a wok or cast-iron pot.
  Add the onion, garlic, and spice mixture, and cook for 2–3 minutes, stirring constantly.
- 6
  Add the thinly sliced cabbage leaves and the soy sauce.
  Cook for 5 minutes, stirring occasionally.
  Add the cabbage chunks.
  Return to the heat and cook, stirring, for 2 minutes.
- 7
  Coarsely chop the cashews—they should still be crunchy!
- 8
  Add the coconut milk and chopped cashews.
  Stir once, then cover and simmer for 5 minutes.
  Check the seasoning and adjust as needed.
Preparing rice noodles
- 9
  Soak your rice noodles in cold water for 10 minutes.
- 10
  Meanwhile, fill a pot with water, add salt, and bring it to a boil.
- 11
  Cook the pasta for 5 minutes in boiling water and serve immediately to prevent it from sticking.
  The Chef's Tip
  If you’re not serving the tagliatelle right away, you can stop the cooking process by adding cold water to the cooking water. Then let the tagliatelle soak in this lukewarm water, but don’t wait too long!
- 12
  Serve this kohlrabi curry by placing the rice noodles on each plate.
  Arrange the curry in a small bowl on the same plate, along with some chopped fresh cilantro and crushed cashews.
  You can also serve the curry and noodles in two separate bowls.
  A guaranteed treat 😋

Notes

You can adapt this recipe by adding eggplant, which you can cook in the same way as kohlrabi—without peeling it, of course!

Comments

Babaorum
June 23, 2021

Great recipe—thanks, @Falbala, for this wonderful find!
Lucette Eberlé
March 27, 2020
Okay, but when should we add the pecans?
- Louise
  March 30, 2020
  Hello Lucette, thank you for your comment. I hadn't realized I'd forgotten to mention the pecans in the instructions!
  I add them right at the very end of baking, when I add the coconut milk, so they stay crunchy. I've updated the recipe accordingly.
  Best regards, Louise.