On Friday night I like to cook something that uses up all the produce in the refrigerator.  We go to the Farmer’s Market to forage for food on Saturday morning, and I like to make room for the fresh goodies that we will be buying.

Here’s what I pulled out to work with last week:

I decided to make a Thai Curry because I had plenty of cans of coconut milk in the pantry and a partial container of Mae Ploy Green Curry Paste in the fridge.  This curry paste is from Thailand and adds a very authentic flavor to homemade curries.

I buy this at our local independent grocer.  An Asian family owns it, and they stock many authentic products for Asian cooking.  Mae Ploy Green Curry Paste can also be purchased at Amazon.

I decided to cook the Spaghetti Squash in the pressure cooker.   It cooked with one cup of water for 15 minutes.  If you don’t have a pressure cooker, the squash can be cooked in the oven or microwave.  After cooking it, I shredded it and served the curry on top.

To make the curry, chop all the ingredients.  I made a double batch because TMOTH and I were joined by teens this weekend.  I used a pound of meat (Pork Chops from pastured heirloom breed pigs) and one pound of assorted vegetables.  Here’s everything all prepped and ready to go.

Paleo Thai Curry:

Ingredients:

½ cup chopped white onion

3 cloves chopped garlic

1 TBS Chopped Ginger Root

4 cups Canned Coconut Milk

1 cup Water

1 LB. Meat chopped in bite size pieces

1 LB. Vegetables chopped in bite size pieces

1. Sauté ½ chopped onion, 3 cloves of chopped garlic and 1 Tablespoon of chopped ginger in oil (I used coconut oil) until the onion is soft.
2. Add 4 ounces of Mae Ploy Green Curry Paste and two cups of coconut milk.  Stir until well blended.
3. Add two more cups of coconut milk and heat until boiling.
4. Add meat and continue cooking
5. When meat is cooked, add the vegetables and one cup water.
6. Cook until the vegetables soften

Serve over shredded Spaghetti Squash.