Took some more of the peppers Bonnie brought me and made a stir fry.
Sauteed some sweet onion in a little olive oil (sesame would have been better, but I was out), added two sliced thai chilis, a poblano pepper, and a clove of crushed garlic. SLiced some pork thinly and added it along with some diced yellow squash. Tossed in a little soy sauce, a couple tablespoons of fish sauce and a can of coconut milk, along with another larger thai chili pepper, whole. Simmered for 10 minutes, then added a handful of shredded cilantro and another handful of shredded basil. Simmered 5 more mins to reduce, then served over rice with a squeeze of fresh lime juice and mint for garnish.
This would be fantastic with firm tofu as well.