Recipe: Tomato-Corn Thai Curry
Traditional red Thai curries get their color from chile paste. This recipe uses tomatoes.
Peel and thinly slice 1 onion. Saute in 2 T. melted butter until soft.
Dice tomatoes to make 2 C. Add to the pan with onions and saute for 5 minutes.
Mince 2 cloves of garlic and add to the pan. Stir to combine, then add 12 oz. of Thai coconut milk. Bring to a boil and simmer.
Remove the husks from 2 ears of corn. Place the ears in a large bowl and use a paring knife to cut the kernels off into the bowl.
Trim and dice 1 C. green beans. Thinly slice summer squash into half-rounds to make 1 C. Remove the leaves from 1 bunch of basil.
Add the basil, beans and corn and cook until the green beans are tender.
Season with Thai fish sauce, soy sauce or salt.