Last week included the Tamale Pie, Gyoza, and this Thai-Style Red Curry.
I made up the recipe (inspired by others) -- don't consider it authentic anything. :)
Ingredients: (Most measures approximated/guessed)
1 can coconut milk
1 ice cube veggie stock
2 tsp Thai red curry paste
1 tsp lemon juice
1 tsp rice vinegar
1 tsp sea salt
1/2 tsp agave syrup
1/2 tsp ground cumin
Dash ground cinnamon
Dash ground coriander
1 tbsp fresh basil chiffonade
Farm Share Veggies:
1 pound yukon gold potatoes chopped
1 bunch small yellow carrots, chopped
Couple handfuls of Kentucky wonder beans, chopped (a variety of green beans)
1 ear of corn, cut off the cob
1 block of tofu, frozen, thawed, and ripped into chunks
Rice noodles or jasmine rice
What to do:
1. In a saucepan or pot over low heat, dissolve curry paste and broth in coconut milk.
2. Mix in remaining seasoning except for basil.
3. Add potatoes first and simmer, then carrots, tofu, grean beans, and corn (order and time as appropriate for everything to cook properly). Simmer til done. Stir in basil.
4. Serve over jasmine rice (I was almost out) or rice noodles (what I used).
The look is a bit monochromatic, because the potatoes, yellow carrots, and tofu all look kinda the same here. And of course the corn is yellow, too. It tasted amazing, though, and was very easy to make.