This week's box contained:
- Salad Mix (left in swap box)
- Bunched Leeks
- Mei Quin Choy
- San Marzano Tomatoes
- Bunched Orange Carrots
- Bag of Poblano, Jalapeno and Serrano Peppers
- New York Times: Braised Leeks
- Epicurious: Braised Leeks with Lemon
Mei Quin Choy: This will definitely go into a Thai curry given the sauce now on hand!
San Marzano Tomatoes: Paninis for lunch today, with roasted fennel, white bean pate, and oven-roasted tomatoes.
Onions: We'll just keep these on hand for general cooking.
Bunched Carrots:; There's a backlog of carrots on hand now. Some will go into a vegetable curry with the Mei Quin Choy and the coconut curry sauce, the rest will likely go into carrot-ginger soup.
Chili Peppers: All the peppers went into a Thai curry paste, loosely adapted from Chat Mingkwan's recipe in Buddha's Table.
Thai Curry PasteThis curry paste is hot. I froze most of it in an ice cube tray for future use. I combined the remainder, about 1/2 cup, with a 14 ounce can of coconut milk and 2T candied ginger puree to make a curry sauce.
Makes about 2 cups
12 serrano chiles, chopped
4 jalapeno chiles, chopped
5 poblano chiles, chopped
2T whole coriander seeds
1t ground cumin
2t whole black peppercorns
1 7oz jar Thai Taste prepared lemongrass
6T shallots, chopped
2t Ginger People candied ginger puree
5 large garlic cloves
3T Thai Taste prepared galangal
2T Thai Taste prepared kaffir lime leaves
Add all ingredients and blend well.
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