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
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
METHOD
- Start rice
- Heat the oil in a wok
- Add the garlic, ginger and chili paste, stir fry for 15 seconds
- Add the coconut milk
- Add the vegetables except for spinach.
- Bring to a boil, reduce heat and cover.
- Simmer gently until eggplant is tender.
- Add spinach and fish sauce, stir to combine. Simmer until spinach is just wilted.
Serve over rice, garnish with basil leaves.
Fast, simple and satisfying. And hot! – Adjust chili paste to your taste.
Until next time, Eat Well and Keep Digging!
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July 12, 2011
Beautiful simplicity. I notice though that despite being late in from work you still decided to photograph your meal and its preparation! We bloggers do get a little obsessed at times…
July 12, 2011
A "little" perhaps is an understatement! Frankly, I've gotten the setup and routine down quite pat so the extra effort of shooting is not a huge delta from just making it. My typing still requires help!
July 20, 2011
I love a good curry and this one certainly looks the part. And with the Farmers' Markets beginning to burst with fresh veggies, this is the time to make it. Thanks for sharing, David.
July 21, 2011
Thanks for stopping by John! This is a great time of year to be a cook!