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
  • 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
  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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at