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.