Two Step Fresh from the Garden Thai Style Coconut Curry

I hope all your garden dreams are coming true this summer. It’s just about my favorite place to be, and favorite thing to do: garden as noun and garden as verb. ❤ This summer we seem to be blessed with few varmints in the garden, grateful for that.

For this particular batch of curry, I did use a few items from the market, but felt so happy to step out to the back yard and pick the rest of the vegetables for this dish – zucchini, kale, chard, basil, mint, and my first Spicy. Hot. Thai. Chili.

This recipe is – too easy, so delicious, you will see:

No saute, no browning, searing, or grilling. Just chopping and simmering – whatever your garden or farmer’s market have to offer. A simple three ingredient sauce, along with the incomparable flavors of fresh vegetables, merge into pure bliss, as far as I can taste it.

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Two Step Thai Style Coconut Curry

  • 1 can coconut milk
  • 1/2 c. chopped fresh basil
  • sambal oelek, sriracha or other favorite red chili paste – to taste
  • Vegetables. Choose your favorites, this is a great combination though – new red potatoes, golden beets, carrots, garlic, zucchini, rainbow chard, kale – about 7-9 cups total  (If you have fresh hot chilies, mince finely – careful!)
  • jasmine rice, if desired
  • toasted sesame seeds
  • a little mint for garnish if you like

In a large sauce pot over medium low heat, heat the coconut milk to a simmer, then add firmest vegetables to begin cooking first – such as beets, carrots, potatoes. Raise heat just a bit, and cook on a low boil until these start to become tender. Add garlic and zucchini, simmer a few more minutes, then add the rest of the vegetables, basil, and just a teaspoon or so chili paste – to start. Simmer and taste. If you are like me and my spicy loving family and friends, you will probably want to add more. **Let the vegetables become tender, but not to the point of breaking down. I love this dish when the individual integrity of each vegetable flavor is beginning to merge, yet not totally blended into the whole. When the coconut milk-basil-chili-paste-divinity can be a part of each bite of potato, or zucchini, but not so much that the potato tastes just like the carrot. This means frequent tasting, which is a bonus for the cook. 🙂

I also love to mold rice on a plate and ladle the curry  around it. (Just rinse a cup with water to moisten, spoon and pack with hot rice, then overturn onto the plates.) It’s a nice touch, don’t you think? Sprinkle toasted sesame seeds over it all.

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Love your pot of garden gladness, and the mouths you are feeding. That goes without saying, dear readers and eaters. Love to you all.

2 Comments Add yours

  1. I needed this reminder to cook again with coconut milk! My garden is definitely very cooperative right now. Have you tried making butternut squash soup with coconut milk and a bit of ginger and cumin (blending the cooked squash and the liquid and spices together into a smooth and silky soup). This also gives me the idea to make a cold cucumber soup with coconut milk!

    1. Hello Beauty Along the Road! Thank you! – coconut milk makes a whole lot of things taste great! Yes, I make a lovely butternut squash soup with coconut milk – you can find it here:
      I like the cold cucumber coconut milk soup too! Enjoy!

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