This green curry with summer vegetables uses all of your farmer’s market or CSA finds and pairs them with the spice and subtle sweetness of Thai flavors.
thai green curry with summer vegetables

It’s official: we are outnumbered.

BY ZUCCHINI.

I really think they might stage a mutiny after the way I’ve stuffed them into all the crevices of my fridge. I mean, if it were me…I’d be mad.

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If I disappear due to zucchini coup d’etat, you’ll know who to blame.

My CSA, that’s who!! It’s been loading me up with all sorts of summer jewels and my sad not-quite-full-sized-fridge’s crisper drawer just can’t handle it all. So the zucchini has to hang out next to the milk and the swiss chard pretty much gets it’s whole shelf because WHOA that bunch was extra large. We’re talking dinosaur-sized here.

I have to admit I had to laugh when I found out this month’s Recipe Redux theme involved making a recipe with fresh July fruits or veggies. As if I had a choice!

It is an eat or be eaten world here, folks. And I’ll be darned if I let a few summer squash take me down.

Granted, curry seems like kind of an oddball choice for summer, but hear me out! First of all, it’s a great way to use up everything in your fridge – just throw it into a pan, make the curry sauce, and call it a day.

Second of all, THIRTY MINUTE MEAL. Seriously.

Third of all, YUM. Always.

Fourth of all, curry eating is not “seasonal”…it’s a lifestyle. And one that I endorse. Wholeheartedly.

Check out how the other Recipe Redux’ers used summer veggies here:

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I used zucchini, swiss chard, and corn in this because that’s what I had lurking suspiciously in my fridge’s darkest alleyways…but you should use whatever you have on hand! Or whatever looks most like it’s ready to stage a revolution. It’s all good.

Thai Green Curry with Summer Vegetables
 
This green curry with summer vegetables uses all of your farmer's market or CSA finds and pairs them with the spice and subtle sweetness of Thai flavors.
Yield: 4-6 servings
Ingredients
  • 2 tbsp olive oil
  • 4 scallions, minced
  • 2 tbsp minced ginger
  • 6 tbsp green curry paste
  • 3 zucchini, quartered lengthwise and chopped
  • 2 ears corn kernels
  • 1 large bunch swiss chard, stems removed, leaves thinly sliced
  • 2 (14.5 oz) cans coconut milk
  • 2 tbsp soy sauce
  • 4 tbsp brown sugar
  • 2 cups cooked chickpeas
  • salt, to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Stir in the scallions, ginger, and curry paste. Saute for 2-3 minutes, or until fragrant. Add in the zucchini and corn, sauteeing for 3-4 minutes or until starting to become tender. Stir in the swiss chard leaves, stirring until just wilted.
  2. Add the coconut milk, soy sauce, brown sugar, and chickpeas to the pan. Bring to a simmer over medium-low heat. Let simmer for 15 minutes, or until slightly thickened. Season to taste with salt and curry paste.
  3. Serve over rice.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl

More curries of the world:

summer vegetable ragout with exotic curry sauce

Summer Vegetable Ragout with Exotic Curry Sauce

thai green curry burritos

Thai Green Curry Burritos

massaman curry noodle soup

Massaman Curry Noodle Soup

From Around the Web:

Bangkok Coconut Curry Noodle Bowls from Pinch of Yum

Cauliflower Vegetable Curry from Heather Christo

Thai Peanut Stuffed Sweet Potatoes from A Shared Appetite

Cauliflower, Potato, and Green Pea Daal from Flourishing Foodie

Thai Green Curry with Spring Vegetables from Cookie + Kate

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42 Responses to Thai Green Curry with Summer Vegetables

  1. Katerina says:

    Such a delicious curry! I love the flavors you combined in it!

  2. Johanna GGG says:

    I think I am heading in the direction of a thai curry soon – have discovered them again recently and agree they are for any season!

  3. Allie says:

    so many veggies and goodness in one bowl. I love this!

  4. I don’t know why I have never made a curry! This looks like a hearty meatless dinner

  5. I need to buy more green curry paste!!! I have everything else on hand!

  6. YM says:

    This looks great! I have the same issue, I’ve been eating zucchini “noodles” but you can eat only so much! Do you think Kale would work on this recipe instead of swiss chard?

  7. Monica says:

    Now that’s a great use of zucchini! And I love the sweet corn in here – great mix of sweetness and heat in this dish. I’d love this for dinner on repeat! Gotta take my curry paste out of the pantry and get cooking!

  8. I definitely think that curry can be a summer meal, especially when it is coconuty. We have had thai curry at least 3 times in the past 2 weeks. I love it!

  9. Loving all the zucchini recipes- they are much needed this time of year- and I love a good curry!

  10. Curry makes my world go round, but ZUCCHINI curry?? I think I’ve found my new love. 😀 I neeeed this goodness in my life!

  11. This looks awesome! Love Thai curry, it’s so comforting and warm 🙂 Pinning!

  12. Lori Rice says:

    This is such a good way to fight off a zucchini attack! My kind of meal!

  13. Love love love zucchini. It’s my favorite veg. This curry is a perfect way to utilize that beautiful squash!

  14. Heather says:

    Great idea! I haven’t gone the zucchini route in a while and our plant is thriving, so we could use new ideas besides grilling and roasting. Ha ha.

  15. I could eat curry winter or summer and your recipe sounds great.

  16. 1) This looks delicious!
    2) THANK YOU for acknowledging that loving curry is a year-round kind of lifestyle 😉

  17. I am ALL for this, got so many veggies in the garden to use!!

  18. For some reason, I thought you were gonna say you’re outnumbered by children and not zucchini lol. I haven’t had Thai food in such a long time. I remember when I first tried it I didn’t care for it. But this dish is definitely appealing to me. Great job with this recipe.

  19. BEAUTIFUL! I love curry any time, all the time, every time (?) I also love that you add a little extra ginger, sugar, soy sauce, etc. I often feel the need to not settle with “just” the paste. 🙂

  20. This curry sounds fantastic Joanne! Love that you used so many summer veggies!

  21. Pam says:

    I wasn’t feeling well the other day and I wanted something just like this! I know it would have made me feel so much better. YUM.

  22. cheri says:

    I have had red and yellow curry, never green….looks delicious!

  23. Zainab says:

    My boss keeps bringing in giant zucchinis to lab and I feel ‘obligated’ to grab a few. I am overflowing with them and this curry sounds like a quick and easy way to use them up. Love it!!

  24. HaaaHaaa, I can’t seem to keep anything alive here in Phoenix, but zucchini are a sure bet! Thank goodness I love them so much and put them in everything during the summer. Up next, this curry!!!

  25. Wow, I am loving the idea of a zucchini curry! This sounds so good!

  26. Mira says:

    Great flavors! Perfect for a weeknight dinner! Love it!

  27. Christine says:

    I was just thinking about and wishing for something curry-based over the last few days. It’s been wonderfully cool and overcast (for So Cal) and this is perfect!

  28. tigerfish says:

    These days, I have been using zucchini more often.Good idea to add them to curries especially a curry like this when you hv proteins – chickpeas and fiber – chard and zucchini.

  29. Looks delicious. We are starting to get zucchini in our garden, this is the perfect way to use them.

  30. Curry to me is a perfect summer dish!

  31. easypeasy says:

    A curry dish in 30 min. Sweet!!! My kind of recipe! 🙂

  32. Love that you used zucchini in this curry. This is my kind of meal!

  33. Asha says:

    I thoroughly enjoy zucchini in curries. My boys just love the vegetable even lightly grilled. This is definitely a comfort bowl for me.
    Looks awesom.e

  34. Kate says:

    I was zucchini overloaded last night – baked zucchini spears AND a zucchini frittata!

  35. Joanne, this looks delicious! I totally agree that curry is a way of life and should be eaten in copious amounts 12 months of the year 🙂 I love how you kept this vegetarian and allowed the summer produce to shine! Plus I really love that you added chickpeas (can’t get enough chics up in my belleh)! I’m definately making this next time produce takes over my fridge from my hoarding. 🙂 pinned!! ? Cheers, girlie!

  36. It’s funny because my zucchini plants just stopped growing zucchini for me right when everyone else’s season is in full throttle. Now I have to buy my zucchini like everyone else. But that’s not why I am here. I am here to sing some praise to you because I am OBSESSED with Thai food and green curry is one of my favorites and I feel like no one really makes it or showcases it’s awesomeness. But you did. And now we are officially best friends. Don’t try and fight it. It’s done.

  37. I wish we had too much zucchini!! We haven’t had hardly any in our CSA share this summer – I’m hoping it’s still coming. And when it does, I’m so making this. Love green curry!

  38. Oh, what a lovely summer veg curry – yep, any way to use zucchini during summer is required – imagine what it is like if you have a plant Joanne:-) Truly out of control!

  39. Kelly says:

    Yes to curry all year long! Love that you added zucchini, this is the perfect way to use some up. It looks mouthwatering!

  40. I love zucchini but I’ve never tried it in a curry. What a great idea.

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