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.

The New Austonian