Zucchini Squash Thai Coconut Curry

 

Everyone wants more recipes for the bountiful veggies we're producing right now! Do you have zucchini/squash, basil, red pepper, onion, garlic and do you love coconut and lime? Here's an asian-flare recipe with coconut milk that is a total winner if every veg is still CRISP at the end. So have everything ready to cook because it comes together very quickly. If you get it just right (I told Jim) the summer squash absorbs the ginger and garlic and tastes just like spiced chicken!

Vegetarian Green Thai Curry (for two)

Shopping list: a jar of green Thai curry paste, can of coconut milk*, 1 fresh lime, basil. 

Pantry: ground coriander, fresh garlic, fresh ginger, (Thai fish sauce).

Vegetables: Pattypan squash or zucchini, red sweet pepper, onion or green onion, bok choi or celery or other green (chard), fresh basil.

Slice attractively:

half a zuccini or small round patty pan squash

one third of an onion and red pepper

two big bok choi stems or other greens

Then: sliver the basil

squeeze the lime

mince garlic, grate the ginger

Saute in oil:

Garlic, ginger and 1/2 Tbsp of green Thai curry paste (or to taste) until fragrant (1 min).

Add: sliced patty pan or zucchini (1 min.). Then: 1/2 tsp ground coriander. (30 seconds) Then add remaining vegetables. Saute until tender/crisp.(1 min)

Add half a can of coconut milk, 1 tbsp of brown sugar, salt to taste.  Bring to a boil briefly. Keep veggies crisp. Add fish sauce to taste (opt), basil, and lime to taste. Serve over rice.

Other complimentary dishes: Cashew or teriaki chicken, sweet & sour chicken balls. (recipes on request)

*freeze left over curry paste and remaining coconut milk for next time.