The next Dinner And A Movie features the band’s July 14, 2019 show from Alpine Valley Music Theatre in East Troy, WI. The full show will play for free this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.

For this week’s recipe, Jon Fishman turns to Jim Hamilton, Phish’s touring chef, for a band favorite on tour: Thai Coconut Yellow Curry, with a side of Blistered Shishito Peppers. The recipes are below. Whatever you decide to make, tag us at #phishdinnerandamovie.

This week’s beneficiary is Waterkeeper Alliance. You can donate any time at phish.com/waterwheel. Waterkeeper Alliance strengthens and grows a global network of grassroots leaders protecting everyone’s right to clean water. They are the largest and fastest-growing nonprofit solely focused on clean water. Their goal is drinkable, fishable, swimmable water everywhere. For more information, visit waterkeeper.org

Thai Coconut Yellow Curry (vegetable or chicken)

Ingredients:
4 boneless skinless chicken thighs diced (optional) or 2 cups sweet potato diced
1 white or yellow onion diced
1.5 cup carrot diced
1 red pepper diced
1.5 cup cauliflower cut into small florets
1 can baby corn
1 cup snow peas
1 can coconut milk
12 oz vegetable stock
4 oz yellow or masaman curry paste. (Maesri or Mae Ploy are recommended brands)
1 tablespoon fresh ginger diced fine
3 garlic cloves chopped
1 cup green onion chopped
1 bunch cilantro
2 oz fresh lime juice
2 cups jasmine rice
Salt to taste
3 tablespoon vegetable oil
2 tablespoons sambal chili paste (optional, for those who like it spicy)

Instructions:
First step is to make the sauce.  In a medium-sized sauce pan on medium-high heat add 1.5 tablespoons vegetable oil, yellow/white onions, carrot, ginger, and 3 oz of curry paste. Sauté for 10-15 minutes, stirring occasionally and making sure not to scorch or burn.  Then add your cauliflower, red pepper, coconut milk, vegetable stock, and salt to taste (spicy fans can add sambal at this time).  Turn down to a gentle simmer. Preheat oven to 400 degrees F.   Now start your jasmine rice. Cook as directed on package (method may vary by brand).

In a mixing bowl, add 1 oz curry paste, pinch of salt, 1.5 tablespoons vegetable oil and either your diced sweet potatoes or diced chicken. Mix well and spread out on a baking sheet covered with foil or parchment paper and place in the preheated oven for 10-15 minutes or until the sweet potatoes are soft or the internal chicken temperature is at least 165 degrees F.  Once they are finished, you can add them directly into your sauce along with the baby corn, snow peas, lime juice and 1/4 cup of chopped cilantro.   Mix well and you’re ready to serve over the jasmine rice.  Garnish with chopped green onion and sprigs of cilantro.

Blistered Shishito Peppers with Sriracha Aioli

Ingredients:
1 lb Shishito peppers
1 tablespoon extra virgin olive oil
2 tablespoons veganaise or mayonnaise
1 tablespoons sriracha
1 lemon
Salt

Instructions:
In a skillet, add olive oil and heat until very hot but not smoking. Add shishito peppers and cook on medium.  Rotate peppers frequently with tongs letting them blister, wilt and char in places but not all over for 10-12 minutes.  Once done toss them in a bowl with juice from half a lemon and salt to taste. For the dipping sauce mix thoroughly veganaise (or mayonnaise), sriracha and juice of a half lemon.