Easiest Thai Curry Ever.

This is my I-need-to-make-a-really-impressive-dinner-in-a-short-time recipe. People can’t help but be impressed when you serve them Thai Curry.  And as long as you get the base right, you can put whatever you want in it. The coconut milk and curry paste can be found in the oriental/ Indian/ exotic food section of the store.

1 can coconut milk

1 TBSP Thai curry paste (I like red curry best)

2 TBSP fish sauce or soy sauce

2 TBSP sugar

Salt to taste

2 TBSP chopped cilantro

Stuff to put in it (veggies, cashews, tofu, etc.)

Warm the coconut milk over medium heat until is starts getting steamy. Gently stir in the curry paste (it will take a couple minutes for it to dissolve completely). After it dissolves add the fish sauce, sugar, and stuff. After it is all cooked through add salt to taste and cilantro. Serve over hot rice (I like basmati) or noodles.

Susan's Pesto

From Moosewood cook Susan Harville

Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.

Makes 1 cup
Total time: 10 minutes

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts*
½ teaspoon salt

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.