Is posting zucchini recipes in May the same sort of faux pas as wearing white before Memorial Day?
If so, I’m sorry.
It is never too early for zucchini recipes!
And besides, we need to start stockpiling our recipe ideas before our crop starts coming in like gangbusters and we find ourselves making zucchini bread for the tenth time. Not that there’s anything wrong with zucchini bread but a girl can only take so much!!
(Also, do you like how I’m talking about “crops” like I’ve ever planted something in my life?! I crack myself up.)
Well this Thai curry flavored soup is nothing like zucchini bread and everything like the perfect spring or summer meal. For a few reasons.
Obviously, it’s super savory with a hint of spice from the curry paste, though you could amp that up with some red pepper flakes or sriracha if your taste buds so desire. It also requires NO oven time and very little stove time as it comes together in under a half hour. This is critical for those hot hot days when you can’t bear the thought increasing the temperature in your apartment by even half a degree. Or when you’d rather spend your after work hours pushing your child on the swings instead of slaving over dinner.
I’ve got you covered.
- 2 tbsp butter
- 1 onion, thinly sliced
- 6 medium zucchini, quartered and thinly sliced
- 2 tbsp Thai green curry paste
- ½ lb frozen peas
- 20 oz full fat coconut milk
- 1 cup water
- juice of 1 lime
- salt and black pepper, to taste
- cooked brown rice
- Heat the butter in a medium pot over medium heat until melted. Stir in the sliced onion and a pinch of salt. Saute until tender, about 4-5 minutes. Stir in the zucchini and green curry paste. Cook until zucchini is tender, about 7-8 minutes.
- Stir in the peas, coconut milk, and water. Bring to a boil, then reduce heat to a simmer. Allow to simmer for 5-10 minutes or until peas are tender and flavors are combined.
- Remove from the heat and season to taste with lime juice, salt, and black pepper. Serve with a dollop of brown rice.