When the temperatures heat up, so does the spice level in many of our favorite high-summer recipes. Two members have separate suggested a Thai-style red curry as a great way to make the most of the onions, peppers, and tomatoes we have been enjoying in the shares lately.
Another version, below, suggested by member Lauren Klimetz, uses the green beans from last week’s share.
Thanks, Lauren and Emily!
Summer Vegetable Red Thai Curry
- 1 red onion
- coconut oil
- red Thai curry paste
- 3 large tomatoes
- fresh ginger root
- 2 garlic cloves
- cooked chicken, cubed
- green and yellow bell peppers, diced
- green beans
- fresh pineapple
- 1 can of coconut milk
- fish sauce
Thinly sliced a red onion, sauté in your oil choice; I used coconut oil. Go past translucent to almost browning.
Add in Thai red curry paste, I used half a jar. Stir until aromatic.
I cored 3 large tomatoes and blended with a few inches of ginger and two garlic cloves. I just didn't want to remove the skin. If you'd rather remove the skin you can just chop your tomatoes and finely chop spices. Add to onions and simmer.
This is where you use whatever you have left in your fridge. I had cubed chicken, I added to the tomato onion mix and simmer a little while, until it turned white. I then added diced green and yellow bell pepper, green beans, pineapple, and a can of coconut milk, simmered a minute or two and switched it off. Placed a few handfuls of cashews in some water.
Tonight, I will reheat it the curry and add fish sauce. Strain most of the water from the cashews, blend and add to the curry.