Tomatoes are in full swing in the markets these days. As always, I can't stop eating them, or talking about them. Even the smell makes me happy -- that moment when you pick up a big handful from a farmer's table and take a big whiff. Ah. Glorious. (Incidentally, tomato smell perfume is available from I Hate Perfume)
Because my biggest project in recent weeks is attempting to cook a banging dinner most nights, upcoming is a week's recipes of how to work tomatoes, and the happiness that tomatoes bring, into your meals.
THAI YELLOW CHICKEN CURRY
3 tblsp thai yellow curry paste
1 sweet onion, sliced
3 cloves garlic minced
1/4 cup fish sauce
3-4 1/2 cups of water, depending on how thick you want it
Juice of one lime or a bit more to taste
3 kaffir lime leaves, or thai basil (or regular basil if you must)
3 tblsp dark brown sugar
1 tbslp galangal (or ginger if you must) minced
2 thai chilies, sliced into thin rings. (or jalapenos or scotch bonnetts)
2 tblsp lemongrass, cut into 1/2" rings
Can of bamboo shoots
2 vegetables of your choice: tomatoes, carrots, mushrooms, pepper, beans, thai eggplant, zuchinni....
1 pound of shrimp/chicken/pork/fish -- free of skin and fat and cut into thin strips
Saute curry paste with onions and garlic until soft. Add water, fish sauce and lime juice and bring to boil. Add rest of ingredients and simmer for 15 minutes or until all vegetables are soft. Don't let boil again. Serve over rice.
All the ingedients are available at Bangkok City Grocery in Chinatown. This is super simple to make, and will give you 4 platefuls of sweet and sour deliciousness. The Thai chilies are super hot, but necessary.