Remember my CSA bounty I told you about on Monday?
Well, hidden in there were also some adorable summer squash.
Lebanese squash (I think?), pattypan squash, green zucchini, and yellow zucchini.
I only ever really buy zucchini and yellow crookneck squash, so I was really excited about the prospect of trying some new kinds. I mean, they all tasted the same, but I loved the colors. And that little pattypan squash is just too cute to be allowed!
Admission: I’ve been afraid to buy pattypan squash, despite their cuteness, because I didn’t know how to cut them up. This forced me to try, and it was super easy: just slice off the stem on top and bottom and chop into wedges. Duh.
So I got a multitude of squash, but no turnips. I actually planned this meal before I picked up the box, assuming we’d get turnips again. Then, when we didn’t, I just bought some anyway. (Buying turnips… who am I?) They are definitely trying to give us a variety in our CSA box – cherries one week, apricots the next, etc. – which is nice, except when you’re learning how to cook with something new. I’m like, helloooo, now I’m brimming with turnip recipes! Bring on the turnips! Then nothing. But that’s OK, because I’m sure I’ll get my fair share of turnips and squash during the rest of the summer, and now I know the perfect dish to use them all up.
This is a curry that I promise is worth turning on your stove for, especially if the turnips and squash in your fridge need a new home. It’s quick, flavorful, and super healthy, plus using curry paste makes it easy to throw together on a weeknight.
Speaking of curry paste…
This is the kind I used. Apparently a guy at the Asian market recommended this brand, although I wouldn’t know firsthand, as I’m usually too intimidated at the Asian market to ask for help. Luckily, I have friends that are braver than me. Anyway, I picked some up, and found out that the recommendation may have been based purely on spice level. Whooooaa is it spicy. Tasty, but sweat-inducingly spicy. Also, 14 ounces is a LOT of curry paste, especially for $2.59… so maybe it was recommended for value. Anyway, like it or not, I’m going to be serving an abundance of very spicy green curry in the near future.
My mouth is burning just thinking about it.
You can use any green curry paste you’d like; you can usually find some in the international aisle of the grocery store. (Just make sure it’s curry paste, not sauce.) Ask for recommendations at your own risk!
Another thing to note is that while I shot these photographs with Thai basil as a garnish, I actually preferred it without. Easier for you! Thai basil is pretty, though.
What are some of your favorite ways to use up summer squash? Betcha 5 bucks I have another squash recipe coming up soon!
- 1 Tbsp coconut oil (or canola oil)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 3 Tbsp green curry paste
- 1 14-oz can light coconut milk
- 1 stalk lemongrass, tough outer leaves removed, cut into 2-3 shorter pieces and crushed with the side of a knife
- 1 large turnip, peeled and chopped (about 1-inch pieces)
- 1/2 lb red potatoes, scrubbed and chopped (about 1-inch pieces), or sub another turnip
- 3-4 cups chopped summer squash (zucchini, yellow, pattypan, etc.)
- cooked jasmine rice
- chopped fresh cilantro
- Heat a large pot or Dutch oven over medium heat. Add the coconut oil and, once hot, add the curry paste. Mash it into the oil with the back of your spatula until they combine to form a paste. Toss in the garlic and ginger and saute until fragrant, 30 seconds to a minute. Slowly pour in the coconut milk, whisking to ensure there are no clumps of curry paste. Toss in the lemongrass and bring to a simmer.
- Add in potatoes and turnips, cover, and simmer for 10 minutes. Add in squash, return to a simmer, and cook until all vegetables are tender, 15-20 minutes longer.
- Serve atop jasmine rice and sprinkle with chopped cilantro. Enjoy!
I have been majorly crushing on turnips lately! I am excited to see them in a recipe because all that I have been doing with them so far is just roasting them…which, by the way, is delicious!
I love cutting pattypans horizontally — then you get pretty little flower-shaped squash slices!
Pretty! Next time if I roast them that’s exactly what I’ll do!
You’re making me so so so jealous I missed the deadline (by like 3 days!) to sign up for a CSA this summer. I would’ve loved something to force me into trying some new ingredients, this looks delicious!
Woman after my own heart and soul! OH this looks so good!
I’m loving squash right now so bring it on! This sounds delicious and I love your photography, backlighting can be so pretty!
I’m like you, avoiding the pattypan squash because I’m intimidated but I need to be brave and it give it a shot!
Hahaha I first encountered pattypan squash in a CSA box too and ALSO had no idea how to cut it. I have been buying it at the market every week this summer, though, and I chop it up just how you described!
I’m familiar with Mae Ploy brand because I always buy their huge jugs of sweet chili sauce- they are definitely cost efficient, but I feel like a little goes a long way with their products as well.
Loved seeing this on the front page of Foodgawker! I just got back from Thailand (and literally just posted about it last night), but I’m already missing the flavours. Green curry was one of my favourites, and I love that you used so many varieties of squash. I wish we had more access to all the aubergines they have…
Thanks Irina! I hope I can make it to Thailand sometime to have some authentic green curry :)
What a lovely salad – and your photos are gorgeous!
I love how creative you are getting with all of your csa bounty!!! This dish sounds amazing lady!
the recipe doesn’t say when to add the lemongrass & this is my 1st attempt
at Thai cooking, so i guess i’ll just wing it….
Sorry about that, Marilyn! I will fix that right now.
I love Thai food! I know thai curry concept but presented twist concept really new for me. Looking for try soon.