Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet-spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off. I like grilling to char the skin, the whisper of bitterness complementing the sweetness of the stone fruit. I prefer the flavor of the curry when it’s served warm or at room temperature, perfect for relaxed summer dining.
Combine the 1 cup avocado oil, 3 large jalapeño chiles (stemmed and halved lengthwise), and ½ teaspoon kosher salt in a medium saucepan, set it over medium-high heat, and wait until bubbles form around the chiles. Reduce the heat to medium-low and let the chiles sizzle just until they turn a brighter shade of green, about 2 minutes. Turn off the heat and let the mixture cool. Transfer to a blender, making sure to scrape any salt that has collected in the bottom of the pan into the blender as well. Puree until as smooth as possible, about 1 minute. Makes about 1 1⁄4 cups oil, which keeps in an airtight container in the fridge for up to 3 weeks.
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