AH! Our CSA ended today! I would be in despair if it weren’t for the heaps and heaps of roots, wintry greens and other goodies that have stockpiled in every nook and cranny of the kitchen. As if the farmers knew their CSA members might be anticipating the shock of buying vegetables at the supermarket, they packed us off for the season with some special products.
The second to last week we got a pot of pickled carrots from the Crooked Carrot Community Supported Kitchen. The week before that we received a bag of heirloom pinto beans from Potenza Organics. With them arrived an intriguing and simple recipe in our newsletter “recited by two of our CSA farmers [Emily and Nathanial] in the farm office” – Coconut Milk Beans. It was such a simple suggestion of mixing pinto beans with caramelized yellow onions and a red curry and coconut milk sauce.
This sounded like the perfect bed for a hearty piece of fish. I hovered near the fish counter (discretely peeking at my Sustainable Seafood Watch Pocket Guide) until my eyes landed on two perfect steaks of swordfish. Bam!
I arrived home eager to undertake this adventure when I realized I didn’t have red curry paste. Alas! I felt forlorn for a moment, without a trusty little pot of curry paste in the fridge to lean on. Then I delved into my inner DIY spirit; “Wait a minute! I make my own mustard and ketchup, heck, I can make red curry paste too!” And so I with a little help from the internet, I crafted a beautiful, rich, and authentic-tasting red curry paste.
Homemade red curry past is so easy! Why do we always buy it pre-made? Ok, I suppose you need to have some uncommon ingredients on hand, like lemongrass, but all of the spices I mention can be found in the spice section and reused for a myriad of other delicious recipes! Nail this recipe today, and you’ll have the full recipe for swordfish with red curry pinto beans tomorrow.
Thai Red Curry Paste
This homemade red curry past is so easy! Nail this recipe today, and you’ll have a delicious recipe for homemade Thai Red Curry
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 oz
- Purple onion – 1/3 cup, minced
- Ginger – 1 thumb size piece of fresh ginger root, peeled and coarsely chopped
- Whole coconut milk – 3 tablespoons whole (not lite) coconut milk
- Garlic – 2 tablespoons, coarsely chopped
- Lemongrass – 2 tablespoons dried lemongrass
- Tomato paste – 2 tablespoons
- Lemon juice – 1 tablespoon
- Brown sugar – 1 teaspoon
- Cumin – 1 teaspoon, ground
- Coriander seed – 3/4 teaspoons, ground
- White pepper – 1/4 teaspoon, ground
- Chili – 1/4 teaspoon dried chili
- Cinnamon – 1/4 teaspoon, ground
- Ready? This is the EASY AS PIE part. Toss everything into a blender and whizz it around into a paste. That’s it. Done and done.
- Store it in a glass jar or container for up to three weeks as you journey through recipes that use red curry paste.