Yellow Summer Squash looks so good at the farmer's market, you bring it home and then think "what am I going to do with it?". Well, my simplest recommendation is to just quarter it and then steam it and serve with some butter and a little salt & pepper. Absolutely delicious! But if you are looking for something with a bit more kick, then you could give this easy curry a try. The basic ingredients for this Thai style curry are Red Curry Paste and Coconut Milk...
Start by cooking some sweet onions in some butter (ghee) and oil...
When the onions have begun to break down, I add some freshly grated Nutmeg and Cinnamon...
Now equal dollops of Chili Sauce and Red Curry Paste...
Let this cook down. The Curry paste needs to fry to release it's flavors...
three or four diced Summer Squash...
Garlic Scapes or minced Garlic...
Some chopped Mushrooms...
Chopped fresh Basil...
Let everything simmer together for a few minutes...
Now add one can of Coconut Milk...
Gently simmer on very low flame for about 10 minutes. Do not bring the Coconut Milk to a boil...
Serve over steamed rice with some Tandoori Naan on the side...
Note- With the Chili Sauce and Red Curry paste this has quite a bit of heat and spice to it, but not what I would consider overpowering. It is a gradual heat that comes on slowly. Back off of the amount of Chili Sauce if you want less heat.
6 comments:
a-hem ... SHOW OFF!
This looks very, very yummy. I shall make some this weekend for my guests. And I'll remember THE CURRY PASTE!
It is really good! Lauren ate it for lunch two days in a row and raved about it...
I need to bookmark this recipe! For when my squash is actually ripe.
I love Naan, we go to the Nepalese place and eat Biryani, not sure if that is how it is spelled.
Curry Delish! Thanks for the recipe.
Rosey
Thanks Rosey! Let me know how it turns out if you make it...
That DOES look good! I bought some summer squash last week at a farmer's market with the intent of making ratatouille. Due to being a bit short on time, I never got around to that and wanted
I might adjust the spicing to be Indian style rather than Thai. Use garam masala, a bit of cayenne and turmeric in place of the curry paste and add some minced ginger with the garlic. Looking forward to trying it tonight and promise to write back.
Cheers!
The dish worked, though isn't quite there, yet. Similar method, though went with a combo of turmeric, garam masala, cayenne, coriander, and a little cinnamon. Used garlic-ginger paste at that point as well. I think it needs a little acid to balance it out. I'm thinking of tossing in some chopped tomatoes.
Also, since this was an Indian style variant, I used chopped cilantro at the very end instead of basil. A work in progress, but promising.
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