Colorado has been getting hit with lots of snow and cold weather recently, which has been making me crave hearty food. This classic Thai dish is hearty but healthy! Perfect for cold snowy days in Colorado or warm sunny days in Thailand. If you are feeling adventurous you can make your own green curry paste from my previous post here, if not you can purchase green curry paste from most stores. This recipe is the classic style for Thai Green Curry, but you can switch it up with whatever veggies or meat you desire.
I feel like I need to apologize for this post if you don’t like zucchini or eggplant, but I just can’t seem to use it all up! It is seriously like the magical vegetable combination that just keeps returning after you take it out of your fridge. If you have partial zucchinis and eggplants leftover from other dishes, this is a great way to put them to use and eliminate wasting them. Once again, please bear with me; I have felt like I have eaten zucchini and/or eggplant for every meal (even at work!) for the last month!
The fall has begun to roll in and the garden veggies just keep on coming. It is kind of nice hardly ever having to go to the grocery store. Instead, I get to walk into my garden and look around for what my next meal is going to be. The spaghetti squash have also begun to grow and there are tons of tomatoes waiting to turn. Of course, the zucchini has been endless as well. I also got a lot of eggplants from my mom’s farm, so I decided to make this dish using my homegrown herbs and veggies. Here is the continuance of my never ending zucchini recipes.
The cool air is finally sweeping across Colorado. Friends in the mountains said it was even snowing at the tops of the mountains! It is kind of a relief after the hot summer we had. Even with the cool weather, my garden is still overflowing with zucchinis. Other gardens are overflowing with eggplants, so of course I am continuing to add to my long list of zucchini recipes; and some eggplant ones as well.
Where did the summer go? I can’t believe I started school last week, all of three classes… I am taking ceramics for non-majors, photography for non-majors and advertising campaigns; rough I know. Between working and classes, I have hardly had any free time. I wanted to post this recipe before August was over because August is Colorado Proud month and the ingredients in the recipe are all from local organic Colorado Farms. Even more exciting news, my recipes are now being indexed on the Door to Door Organics website! Door to Door Organics is a great program in Colorado that delivers boxes of organic food to your doorstep. Their website then has a recipe collection that will find recipes customized for you, based off your box. It is a really cool idea and helps people eat healthy, locally and organically. They are allowing me to give you a 40% discount off their boxes if you are interested too! Just go to their site and enter “savourthesenses” as the code. The program is offered in Colorado, Kansas City, Chicago and Michigan.
This is probably the fanciest recipe I have ever made. A friend of mine typed this recipe up and sent it to me during her vacation, I had been looking forward to cooking it with her. I was like a little kid with a new toy while I was cooking and plating the food. It is always fun to make fancy dishes that you can plate nicely. This recipe has a LOT of flavors in it, but my friend and I decided that the cucumber relish really isn’t very necessary and it would probably have been better without it. The eggplant salsa was very unique, but really good!