No categories

Weekly CSA Recipe:
Thai Sonoran Curry

Summer veggies are simmered in a spicy coconut broth to make a Sonoran-inspired curry.

September 8, 2017

Weekly CSA Recipe

I’m trying to be patient with this heat. I really am. All summer long, I embraced it. I found joy in the ripening prickly pears, farmers’ market tomatoes, and, of course, the desert bloom induced by July monsoons. But now it’s September, and my patience has worn thin. I’m ready to feel the cool morning air, drink hot coffee without sweating, and take my dogs for a walk some time other than midnight. I take solace in Edible Baja Arizona Publisher Doug Biggers’ words when he says, “As always in these matters, the calendar is our friend, regardless of wishful imaginings.” On the bright side, Issue 26 of Edible Baja Arizona has been printed and will be available at local Baja Arizona businesses and farmers’ markets this weekend. I plan to curl up with a bowl of Thai Sonoran Curry as I devour the wonderful articles within our new issue.

That’s right, Thai Sonoran Curry. Thai, because of the creamy coconut-milk-green-curry-paste base, and Sonoran because of the jalapeños and chiltepins that are also in the curry. It might seem like a stretch to call a curry “Sonoran” just because there are jalapeños and chiltepins in it. But I’m rolling with the name Thai Sonoran Curry anyway. Besides, it’s really good and that’s all that matters.

Have you ever had green curry before? It’s basically the most flavorful and comforting think you can eat, and it’s versatile. Here’s how you make it:

Step one: Pick a few veggies. I let the seasons dictate which veggies go into my Thai Sonoran Curry, and so this time I used summer squash from my Tucson CSA share, plus carrots and potatoes from a local farmers’ market. You can pretty much use whatever you have on hand.

Step two: Simmer your veggies in a beautiful, creamy bath of coconut milk and green curry paste. As your veggies reach tender perfection, they’ll absorb the wonderful flavors of ginger, lemongrass, and green chilis from your broth.

Step three: Spoon a ladle (or three) of Thai Sonoran Curry over a bowl of your favorite cooked grains. Personally, I really enjoy curry with fluffy quinoa or basmati rice.

That’s it! In no time at all you’ll be curled up on the couch with a bowl of soup and a good read. Maybe you’ll even forget that it doesn’t quite feel like fall outside.

Thai Sonoran Curry
Print Recipe
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Thai Sonoran Curry
Print Recipe
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: servings
Instructions
  1. Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and jalapeño to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
  2. Add the carrots, 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. Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
  4. Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes and carrots are tender. Turn the heat off and stir in the soy sauce and lime juice. Taste the curry to check for seasonings. Add more salt if need be.
  5. Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

Thai Sonoran Curry

Next Post

Whiskey Del Bac Dinner



Thai Sonoran Curry
Print Recipe
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Thai Sonoran Curry
Print Recipe
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: servings
Instructions
  1. Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and jalapeño to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
  2. Add the carrots, 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. Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
  4. Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes and carrots are tender. Turn the heat off and stir in the soy sauce and lime juice. Taste the curry to check for seasonings. Add more salt if need be.
  5. Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

Baja Eats: Saguaro Corners

Next Post

Weekly CSA Recipe:
Thai Sonoran Curry