The Carroty-Kid

Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil

Chef Jacob Coronado of Nobie’s | Houston, TX

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Adapted by StarChefs  |  November 2025  |  Photo: ALexander Zeren

INGREDIENTS

Black Limes:
Limes, cut into ⅛-inch thick slices

Cured Carrots:
Sliced carrots
Kosher salt

Peanut-Coconut Crunch:
Yield: 3½ quarts
500 grams toasted peanuts
150 grams toasted coconut
100 grams toasted sesame seeds
30 grams dried minced onion
20 grams dried minced garlic
20 grams minced pickled Thai bird’s chiles
12 grams kosher salt

Coconut Curry:
Yield: 4 quarts
500 grams chopped scallion whites
200 grams chopped Fresno chiles
80 grams chopped ginger
40 grams chopped garlic
36 grams chopped lemongrass
500 grams red curry paste
180 grams brown sugar
225 grams rice wine vinegar
Seven 13½-ounce cans coconut milk

Coconut Syrup:
Yield: 1½ quarts
800 grams granulated sugar
400 grams red wine vinegar
400 grams coconut aminos

Coconut Glaze:
Yield: 1 pint
300 grams granulated sugar
150 grams rice wine vinegar
100 grams coconut aminos
10 grams sliced red Thai chiles
10 grams cilantro stems
10 grams Thai basil stems
10 grams mint leaves

Roasted Carrots:
Garlic oil
Gochugaru

To Assemble and Serve:
1 lime, zested and juiced
Thai basil leaves
Cilantro leaves
Mint leaves
1 lemon, zested
Flaky salt

METHOD

For the Black Limes:
Heat dehydrator to 155°F. Place sliced limes on a sheet tray. Dehydrate overnight. Transfer to an airtight container and reserve.

For the Cured Carrots:
Weigh carrots. In a bowl, combine carrots and two-percent salt by weight of carrots. Let sit overnight at room temperature.

For the Peanut-Coconut Crunchy:
Heat oven to 285°F. In a mixing bowl, combine all ingredients and 150 grams Coconut Syrup. Transfer mixture to a parchment-lined sheet tray. Bake 5 minutes. Stir, rotate tray, and bake additional 6 minutes. Let cool. Once cooled, transfer to an airtight container and reserve.

For the Coconut Curry:
In a large saucepan over low heat, add scallions, chiles, ginger, garlic, and lemongrass. Sweat until vegetables are softened. Add curry paste and continue to cook until aromatic. Stir in sugar. Deglaze pan with vinegar. Cook until a syrup-like consistency is achieved. Add coconut milk and bring to a light simmer. Reduce heat and cook 20 minutes, stirring occasionally. Transfer mixture to a Vitamix Commercial blender. Blend until smooth. Strain through a chinois. Transfer to an an airtight container and refrigerate.

For the Coconut Syrup:
In a saucepan over medium heat, bring sugar, vinegar, and aminos to a simmer. Cook 10 minutes, whisking constantly.  Transfer to deli quart containers and let cool.

For the Coconut Glaze:
In a sauté pan over medium heat, add sugar. Cook until sugar is well caramelized. Add vinegar and aminos, be careful as mixture will begin to boil immediately. Reduce heat and cook until a syrup-like consistency is achieved, stirring constantly. Remove from heat and stir in chiles and herbs. Let sit 20 minutes. Strain into a nonreactive container and reserve.

For the Roasted Carrots:
Heat oven to 350°F. In a mixing bowl, add Cured Carrots. Add desired among gochugaru and 2-percent garlic oil by weight of Cured Carrots. Toss to evenly coat. Transfer to a hotel pan. Cover with aluminum foil and roast 20 minutes, or until carrots are fork-tender. Let cool.

To Assemble and Serve:
In a saucepan over low heat, warm Coconut Curry. Prepare and heat grill to maximum heat. Once hot, char 165 grams Roasted Carrots. Transfer to sheet tray and toss with lime juice and desired amount Coconut Glaze. Spread 2 ounces warmed Coconut Curry into a shallow serving bowl. Top with Roasted Carrots. Scrape Black Limes and dust over top. Garnish with desired amount Peanut-Coconut Crunch and fresh herbs. Finish with citrus zests and salt.

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