Sunday, September 11, 2011
To use up a glut of string beans from the farm, as well as some eggplants and peppers, I decided to try the Weeknight Curry recipe from Super Natural Every Day. It's a Thai red curry, which is the best kind. I used far more curry paste than was called for and a bit more coconut milk as well. I added red curry powder at the end to kick up the heat. We sauteed some shrimp separately, seasoning those with the red curry powder as well. I made some brown basmati rice to go with this.
Heidi's recipes in Super Natural Every Day have really amped up my cooking confidence. Next time, I'm pretty sure that I'll be able to make a good approximation of this dish without looking at the recipe.