Summer Harvest Thai Curry


Coconut is a wonderful summer essence and seems to be my flavour of choice this summer. I can’t stop guzzling coconut water, a recent discovery of mine, which is both refreshing and nutritious. Coconut oil has been my stir fry go-to and a star in most of my baked goods. Needless to say I felt like I needed a bit more coconut in my life. Coconut curry. The perfect recipe for all of my farm fresh vegetables. As per usual, this recipe is highly adaptable to any vegetable that happens to be in your fridge…or garden. I used broccoli, green beans, zucchini, carrots, and kale but you can also use mushrooms, eggplant, peppers, onions, potato etc.

Summer Harvest Thai Curry (makes 3-4 servings)

4.5 cups chopped vegetables, I used:
2 medium carrots, chopped
1 medium zucchini, chopped
5 broccoli florets, chopped (about 1.5 cups equivalent)
1 handful of green beans, chopped
1-2 leaves of kale, chopped
1 tbsp in coconut oil
1 cup of black beans

1 can of coconut milk
2 tbsp green curry paste (this comes in a jar, found at most grocery stores)


1. Chop veggies, and sauté in coconut oil for 5 minutes.

2. Add the whole can of coconut milk plus half the can of water and the black beans to the vegetables. Reserve 2 tbsp of liquid. In a separate small bowl, mix the green curry paste with a bit of the reserved milk or water to form a smooth paste. This way it will be easier to mix in. Add this to the mixture.

3. Cover and simmer for 15 minutes, then uncover and simmer for another 5-10 minutes or until the vegetables are tender.

4. Serve atop quinoa, rice, or grain of choice.



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