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Thai Sonoran Curry
- 1 tablespoon coconut oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
- 1 small hot pepper, seeded and finely diced
- 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
- 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
- 1/2 cup filtered water
- 1-2 teaspoons coconut sugar or raw cane sugar
- 1 1⁄2 teaspoons soy sauce
- 1 1⁄2 teaspoons freshly squeezed lime juice
- Sea salt, to taste
- Dried chiltepins, to taste
- Fresh herbs, for garnish
1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.
Submitted by Shelby Thompson, Tucson CSA