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.