Weeknight Thai Curry with Seasonal Vegetables

Weeknight Thai Curry with Seasonal Vegetables


Quick and easy, this meal is a sure-fire easy way to take advantage of seasonal vegetables. You really can’t go wrong with what you put in it, but you also don’t need too much of any one vegetable. We demoed this soup during a Community Supported Agriculture (CSA) pick-up at Brookside Gardens a few days ago. From the CSA box we used green squash, butternut squash, red and yellow peppers, banana pepper, eggplant.

1 T Thai red curry paste
1 (13.5-ounce) can unsweetened coconut milk
2-3 C vegetable broth
1 C sliced onion
1 T coconut oil or olive oil
4-6 C seasonal vegetables, cut into 1-2 inch cubes
1 C firm tofu, cubed
Juice of 1 lime and fresh chopped cilantro, for garnish

In a large soup pot, heat the oil over medium heat. Add the onion and sauté a minute or two. In a small mixing bowl, stir 2-3 tablespoons of the coconut milk with the red Thai curry paste. Add the mixture to the onions and stir to coat the onions well. Add about 2 cups of vegetable broth. Let that come to a simmer, then add your cubed vegetables. You may want to add the vegetables in stages, depending on their firmness.  As the curry comes back to a simmer, add the remaining coconut milk. Cook until the vegetables are tender, add the tofu at the very end to heat through. Add more vegetable broth if needed. Adjust curry for salt (and more Thai red curry paste if you like it very spicy). Just before serving, add the juice of one lime and lots of chopped cilantro. Serves 4.

Vegetarian Thai Curry

As main course, served over rice, makes enough for four; as a side, serves six.

1 C coconut milk
1 T brown sugar
1T Thai red curry paste
2 T vegetable oil
½ C diced onion
1 T garlic
1 T minced fresh ginger
1 C red potatoes, cubed
1 C green beans, halved, or sugar snap peas
1 C cauliflower florets
½ C red bell pepper strips
2 T fresh lime juice
cilantro leaves for garnish
chopped dry roasted peanuts for garnish

Combine and blend coconut milk, sugar and curry paste. Heat oil in a large skillet; add onions, garlic, ginger; saute three minutes. Stir in potatoes, coconut milk mixture; simmer five minutes. Add beans or peas, cauliflower, simmer for five minutes. Add bell peppers and simmer two to three minutes, adding water if sauce gets too thick. Stir in lime juice, season with salt and pepper. Garnish each serving with cilantro leaves and chopped peanuts.