Blue Apron: Asparagus and Summer Squash Curry with Ginger Lime Peanuts

Sunday evening after our company had left, we were really tired.  We had one Blue Apron meal left and decided to give it a try.  I was a little concerned about the Asparagus and Summer Squash Curry because its not necessarily something I would try on my own, but I was willing to give it a chance.  Mike got the produce washed and cut up.  I started boiling water for the rice, cooking it for 14 minutes after the water boiled.  While the rice was cooking, I made the ginger lime peanuts.  I heated up olive oil in a skillet and added half the ginger.  After cooking the ginger for 2 minutes, I added in the peanuts and toasted them for about 2 minutes.  I added the lime zest and cooked it for about a minute.  I moved them from the pan to a paper towel lined plated.  Next, I heated up more olive oil and added in the shallots, carrots, squash and ginger.  I added salt and pepper after cooking for about 4 minutes.  I added half the curry paste and cooked it for another 2 minutes.  Finally, I added asparagus, coconut milk, Golden Mountain sauce, sugar, salt and pepper.  I cooked it about 10 minutes allowing the sauce to reduce in volume and the asparagus to soften.  I turned off the heat and added the juice of 2 lime wedges and salt and pepper.  We divided the curry between 2 bowls and garnished with cilantro and ginger lime peanuts.  We really liked the meal.  It was different, but it had great flavor.  I am learning to give new vegetables and styles of cooking a chance.  I feel like the Blue Apron has really been a good way to try new foods.