We're often asked what to do with squash and eggplant.  We eat those things just about every week of the year in some form or another, so we thought we'd share another recipe with you. 

Thai curry is probably one of our favorite foods in the entire world.  We love it in all its forms and flavors.  All the kids who can tolerate spicy things love it too (in our family, that's everyone but the 7 year old and the 3 year old).  The advantage of a Thai curry, at least the way we make it, is that you can serve it as a stir-fry without the curry sauce for those who can't take the heat.

Thai curry paste and good canned coconut milk are the only required elements that are out of the ordinary.  Both can be gotten at any oriental grocery store in the area, are inexpensive, and curry paste is good in the fridge virtually forever.  Thai fish sauce is optional but makes it richer.

This'll serve 3-4 people.  We double it...

Stir-fry:
2 Tblsp sesame oil (can substitute vegetable oil)
3 medium sweet potatoes, peeled and cubed
3-4 cubed medium summer squash (yellow, patty pan, or zucchini)
    or 2 summer squash and a basket of Thai eggplant (round green ones)
20-oz can pineapple tidbits, with juice
1 Tblsp Thai fish sauce (optional)

Sauce:
3 Tblsp coconut oil (can substitute vegetable oil)
1-3 Tblsp Matsaman curry paste (comes in an orange tub)
    - moderately spicy, base the quantity on your enjoyment of hotness
14 oz can coconut milk

Do ahead:
Stir-fry the sweet potatoes and squash in the oil for several minutes, until there's some color to it and the squash is softened (don't worry about the sweet potato, it'll finish cooking later).  Once it's all good and hot, drizzle in the fish sauce (it'll smell awful, but taste great).  Then dump in the pineapple and juice.  Once it's all heated through, dump it all into the crockpot for the afternoon or into a casserole dish in the oven at 225 degrees for a couple of hours until the sweet potatoes are soft.

Shortly before serving:
Put the curry paste and oil in a pan and mash it all up over medium heat, then add the coconut milk.  Whisk until it's about to simmer.

Serve the sweet stir-fry over rice.  Drizzle or drown with the curry sauce.  Sprinkle with soy sauce if salt is needed.

YUM!