It’s that time of year again! Are you ready for summer squash out the wazoo? I love summer squash, especially zucchini. Honestly though, how much zucchini bread with crazy twist-ins can a girl make? I know there’s only more summer squash to follow….till the end of the summer, so when these babies showed up in my CSA I decided to think outside the box.
J and I love Thai food. And when I say love, I mean really love. We almost always go out to eat Indian or Thai. When it comes to Thai, while we love our noodle dishes, we adore curries. The spice soup with a cool aftertaste due to the coconut milk is just what our tongues desire. Not to mention the loads of vegetables and hot, steamy rice. Sadly though, as a poor postdoc and graduate student, we don’t get out much. Thus, we have learned to make curries at home! And to be honest, we’re pretty good. This recipe was more an improv than anything else. I don’t claim it to be traditional, just very tasty!
Summer Squash Thai Red Curry (4 servings)
- 1 tablespoon(s) olive oil
- 3 tablespoon(s) curry paste
- 1 15 oz. coconut milk
- 1 small basil, fresh, chopped, Use Thai, it will make the flavor pop
- 1 small lemon, juiced (Okay Kaffir lime leaves are true Thai)
- 1/4 cup(s) water
- 1 tablespoon(s) soy sauce
- 2 teaspoon(s) brown sugar
- 1 tablespoon(s) red pepper flakes (Thai dried chilies are best, but traditional work fine)
- 2 large summer squash squash, or four small
- 1 large container of baby portobello mushrooms
Cut squash into bite size pieces and roast in oven until tender. My squash took 25 minutes at 350F. Clean and slice mushrooms while waiting.
Place olive oil in pan and heat on medium high. When oil is warm, add curry paste and mix until oil and paste become homogenous. Slowly pour coconut milk into curry paste mixture, stirring to integrate the sauce.
When all coconut milk is integrated into the sauce, add the basil, lemon, water, soy sauce, brown sugar, pepper flakes, squash, and mushrooms. Cook, stirring regularly, for 5 minutes.