Thai Massaman Curry

Add the farro and a pinch of salt to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until grains are tender, 18-20 minutes. Drain any remaining water.

Thinly slice snap peas. Zest the lime, juice one half, and cut the other half into wedges. Pick and roughly chop the mint. Peel and mince the garlic and just 2 tbsp ginger. Thinly slice the shallot. Add sliced snap peas, lime zest, lime juice, chopped mint, and a pinch of salt to a medium bowl and toss. TIP: Keep the remaining ginger for your own use.

Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Add grape tomatoes and cook undisturbed until they begin to blister, 3 to 4 minutes. Add sliced shallot, minced garlic, minced ginger, and a pinch of salt and pepper, stirring occasionally until softened, 3 to 4 minutes.

Add massaman curry paste to the skillet and stir. Add coconut milk and bring to a boil. Turn off the heat, and add salt as necessary.

Roughly chop the peanuts. Divide the Thai massaman curry with blistered tomatoes between bowls. Top with farro, minty snap pea salad, and chopped peanuts. Garnish with lime wedges. Dig in!