The harvest in the garden is starting to come in, I was late getting home, so what to do? Just did a stir-fry, OK I’ll make a curry.

It is completely flexible but here is what I did.

Garden Thai-style Curry

INGREDIENTS
1 can Coconut milk
Chili paste
Banana pepper (garden)
Spinach (garden)
Carrots (some from the garden)
Crooked neck squash (garden)
Thai fish sauce
Tomatoes
Red Onion
Minced Garlic
Minced Ginger
Basil for garnish
Oil
Salt
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METHOD
  1. Start  rice
  2. Heat the oil in a wok
  3. Add the garlic, ginger and chili paste, stir fry for 15 seconds
  4. Add the coconut milk
  5. Add the vegetables except for spinach.
  6. Bring to a boil, reduce heat and cover.
  7. Simmer gently until eggplant is tender.
  8. Add spinach and fish sauce, stir to combine. Simmer until spinach is just wilted.
  9. DSC04828
    Serve over rice, garnish with basil leaves.

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Fast, simple and satisfying. And hot! – Adjust chili paste to your taste.

Until next time, Eat Well and Keep Digging!

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