By which I mean that we started cooking at 9 p.m. and had dinner at the astoundingly early hour of 10:30. This is not at all uncommon, and is why my food schedule is actually about nine hours offset from most people's despite my sleep schedule only being about six hours offset.
Yesterday our farmshare included hot peppers and basil. "Thai green curry!" I exclaimed, and today after work I headed to Chinatown to get kaffir lime leaves, lemongrass, and Thai fish sauce. (We already had a jar of pickled galangal in the fridge, of course. Doesn't everyone?) The lovely thing about curry is that you can put anything in it, so we threw in bok choy and turnips and potatoes from last week's farmshare, a purple pepper and green beans from this week's, and more store-bought potatoes and red bell pepper and broccoli and zucchini and chicken from the market.
There are two parts to making Thai green curry.
( Step one: curry paste )
( Step two: curry! )
The only mistake we made was using both a red bell pepper and the red hot peppers from the farmshare. Before we tucked in, we carefully went through our bowls and pulled out the pieces of hot pepper so we wouldn't eat them by mistake!
You can vary the spice levels to taste, of course. We ended up using six serrano chiles for the paste and four of the red peppers in the double batch of curry, and there was a bit of heat but not a lot.
I think we'll be getting a lot of mileage out of this recipe as the fall harvest comes in.