Dear Lynne: Thai vegetable curry is my goal and I am not getting there. I started with a packaged curry paste -- that was pure hellfire. The Thai cookbook on your site has recipes that look like they'll take days. Right now the local vegetables are great, but it's hot, humid and I need a killer recipe that's not going to kill the cook. I hope you can help. -- Marc on the Mississippi
Dear Marc: See how this recipe works for you. It keeps the essential Thai flavors, but is streamlined for those of us who don't have an hour or two for the job.
A STREAMLINED FRESH THAI VEGETABLE CURRY
o Serves 6 to 8; doubles easily.
Streamlined Thai Curry Paste (this freezes well):
2 to 3 jalapeno chilies, seeded (If you like authentic heat, use just the small fresh Thai chilies found in Asian stores.)
4 large shallots, peeled and coarse chopped
8 large cloves garlic, peeled
4-inch piece fresh ginger, peeled and coarse chopped
Shredded zest of 2 medium limes
1 cup water
1/4 teaspoon salt
3 tablespoons expeller-pressed vegetable oil