The chayote in the fridge should have been used a couple weeks ago, but there’s no time like the present. A Thai curry using curry paste is easy and quick to throw together, so I like to keep the ingredients around–at a minimum: coconut milk, curry paste, fish sauce, and limes. Luckily I still had some cilantro and mint garnish from the nam Kao I picked up at Chai Thai Noodles after my home inspection.
Just cook the curry paste in a bit of oil (I use coconut), add a couple tablespoons of the coconut cream floating on top of the coconut milk, and cook until the oils separate. I’ve found it is too difficult to get the coconut milk to crack with most commercial coconut milks (and all coconut creams I’ve picked up in the US contain stabilizers) so the oil plus coconut solids plus curry paste is a decent substitute. After the mixture appears oily, add any long-cooking vegetables or meats, in this case the chayote. Cook for a couple minutes, then add remainder of coconut milk, fish sauce, lime juice (I was lucky enough to have some makruts in the bottom of the drawer, so I added zest and juice.) and a pinch of sugar. Cook until vegetables are nearly done, taste and adjust salt (fish sauce), acidity, and sweet (I’m a sweet hater, and my end result never approaches sweet, but I do find it is always better and more rounded with a bit of sugar (or palm sugar or agave syrup). Add quick cooking vegetables, like carrot slices and cook until done. I ended up not adding the tofu, though it was open and would work, as I’m rationing it for a time I’m even hungrier, after all, this has appetite-suppressing coconut milk.
Served over jasmine rich, of which I have a couple servings under 10 pounds and will certainly prevent me from going hungry during this experiment.