Each week, I am tasked with preparing and consuming the CSA produce before a new box arrives or it spoils, whichever comes first (usually a new box). Oh, the pressure! My freezer is pretty full, so I've been looking for ways to use multiple ingredients. This CSA Curry allowed me to use up Asian eggplants, onion, garlic, green pepper, an Aneheim pepper and a Serano pepper. Not bad!
I made a currry paste using a blend I bought this summer at the Savory Spice store in Lowry -- the Cambodian Lemongrass Curry. I mixed this with a little olive oil and water and added it after the vegetables had sauteed a bit. Once the spices were fragrant, I added lite coconut milk and let is simmer for a few minutes. In general, I prefer spicy curries, but tend to make more mild versions as I need to perfect my paste curry ratio. Overall though, this was a delicious way to consume some CSA produce.
-- Kate
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