I hope you have found time this summer to do a little gardening or visit your local Farmers Market! The market is a fun place to get fresh veggies, herbs, honey, jellies, fermented foods and flowers. It’s food for the soul as well as the plate. One of my favorite things to do is buy a variety of veggies in a rainbow of colors and figure out what I can create. What’s better than veggies? Veggies in Curry of course! I hope you like this Thai-inspired dish as much as my family does!
Farmers Market Curry
2 tsp green curry paste
1 (14 oz) can light coconut milk
1 1/2 cups vegetable broth
1 piece of lemongrass, cut in two and split lengthwise (or 2 tsp grated lemon zest)
2-3 T Thai fish sauce
1 small yellow summer squash (cut into 1/2″ thick half rounds)
1 small zucchini (cut into 1/2″ thick half rounds)
2 cups cauliflower florets (cut in half if large)
2 cups broccoli florets (cut in half if large)
1 medium carrot (cut in 1/4″ diagonal slices)
1 small bunch of green onions (chopped into diagonal slices)
1/2 pound small mushrooms, stemmed (cut in half if large)
1/4 cup fresh cilantro (minced)
This dish is best served over a bed of brown basmati or Jasmine rice. Get this going while you make the rest of this dish. In a medium-large saucepan, measure the curry paste, coconut milk and veggie broth. Whisk until smooth. Add the lemongrass or lemon zest. Bring to a boil over high heat, then reduce heat and simmer covered for 15 minutes. Remove and discard the lemongrass. Stir in the fish sauce. Add the squash, zucchini, cauliflower, broccoli, carrot, green onions and mushrooms and bring to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes or until veggies are tender. Serve over rice and garnish with cilantro. This recipe will serve 4.
