This Thai Green Summer Curry is bursting with fresh garden zucchini, yellow squash, sweet corn and blistered tomatoes. With an ultra creamy coconut broth and warm green curry paste, this makes a fabulous healthy, cloudy day summer meal.
I know that a hot, soupy meal is not always a big hit in the summer, but I couldn’t resist making something with all the fresh garden bounty. And, we’re on week three (?) of foggy, damp days. This healthy curry really takes advantage of all the fresh summer vegetables available at the farm stands and farmers markets.
The vegetables sit in a super creamy coconut broth that is filled with 2 cans of coconut milk, green curry paste and fresh herbs. Grab a package of Udon noodles or your favorite rice noodle to slurp up with the fresh veggies. Zucchini, yellow squash, and cherry tomatoes are roasted until tender and juicy. Sweet corn on the cob is toasted until golden. Fresh parsley or cilantro is mixed into the broth for the finishing summery touches. Healthy, creamy and fabulous. A wonderful meal for a chillier, foggy day.
Gather your ingredients for the Thai Green Summer Curry
- zucchini
- yellow squash
- cherry tomatoes
- corn on the cob
- Udon noodles- or grab a package of rice noodles instead
- Thai green curry paste
- fresh parsley or cilantro
- salt + pepper
- full fat coconut milk
- fresh lime juice
- olive oil
- honey
The process
Start with preheating your oven. Chop the zucchini and yellow squash into thin slices then halve or quarter the pieces. Place in a large bowl. Halve or quarter the cherry tomatoes, place in the bowl with the zucchini. Drizzle a little olive oil over the vegetables and sprinkle with salt and pepper. Spread out on to a large rimmed baking sheet. Place in the oven and roast for about 10 minutes, or until tender. Remove from the oven and set aside.
Meanwhile, cook the noodles according to the package directions until they are tender in a large pot. Drain and set aside. Next, cut the corn off the cobs and set aside, discarding the cobs. Place the corn in the now empty pot. Toast, stirring often until the corn is tender and beginning to brown. Scrape the corn into the zucchini mixture and set aside.
Place the empty pot back over the heat and whisk together the coconut milk, green curry paste and honey. Bring to a simmer and simmer for a couple of minutes. Then, stir in a squeeze of lime juice and chopped parsley or cilantro. Season with salt and pepper.
To serve the Thai green summer curry, scoop noodles into serving bowls. Ladle broth over the noodles then spoon the vegetables into the bowl. Serve with an extra sprinkling of fresh parsley or cilantro. Serve with fresh naan if desired and devour!
Despite what may look like lengthy directions, this comes together rather quickly. Simple, bursting with fresh summer bounty and healthy, this makes a great dinner or filling lunch for all week!
Notes & tidbits
If you don’t particularly like Udon or rice noodles, you can certainly use a wider spaghetti noodle.
Here is a fabulous recipe for fresh Naan
Thai Green Summer Curry
This Thai Green Summer Curry is bursting with fresh garden zucchini, yellow squash, sweet corn and blistered tomatoes. With an ultra creamy coconut broth and warm green curry paste, this makes a fabulous healthy, cloudy day summer meal.
Ingredients
- 1 yellow squash, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved or quartered
- 4 corn on the cob, kernels removed
- 1 Tablespoon olive oil
- salt and pepper
For the broth
- 2 (13.6 oz) cans full fat coconut milk
- 2 Tablespoons Thai green curry paste
- 1/2 cup chopped fresh cilantro or parsley
- half a lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon honey
For serving
- 10 oz. Udon noodles or rice noodles
- fresh naan, if desired
- fresh cilantro or parsley
Instructions
- Preheat the oven to 425ºF. Place the yellow squash, zucchini and tomatoes in a large bowl. Toss with the olive oil and a pinch of salt and pepper. Spread out on a rimmed baking sheet into an even layer. Place in the oven and roast for about 10 minutes, or until the vegetables are tender. Remove from the oven and set aside.
- Meanwhile, cook the noodles according to the package directions until tender. Drain and set aside. Place the now empty pot over medium heat. Stir in the corn and toast, stirring often, until tender and beginning to brown, about 5-8 minutes. Place the corn with the roasted vegetables.
- Place the empty pot back over the heat and whisk in the coconut milk, curry paste and honey. Bring to a simmer and allow to simmer for 2 minutes. Stir in the cilantro or parsley, a squeeze of lime juice and the salt and pepper. Taste and adjust seasonings as needed.
- To serve, place the noodles in serving bowls. Ladle the broth over the noodles, then spoon the vegetables into the bowls. Serve with a sprinkling of fresh cilantro or parsley and warm naan, if desired.
Notes
Store the noodles and vegetables separately from the broth. Otherwise, the noodles will absorb all the broth and become soggy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 353Trans Fat: 0g
Nutritional information is only an estimate.
