Summer Squash Curry, Shellfish Optional
This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
- Total:
- Serves: 4 persons
Ingredients
- Coconut oil
- 1onion, chopped
- Salt and pepper
- 1teaspoon grated garlic
- 1tablespoon grated ginger
- 1serrano or bird’s-eye chile pepper, finely chopped
- 1tablespoon turmeric
- 1tablespoon fish sauce or light soy sauce
- Zest and juice of 1 lime
- 1can coconut milk (about 13.5 ounces)
- 2pounds small summer squash, cut in 1-inch cubes, slices or wedges
- 1cup shelled peas (optional)
- 2pounds mussels (optional)
- 1pound squid (optional)
- Mint leaves, for garnish
- Basil leaves, for garnish
- Cilantro sprigs, for garnish
Instructions
Step 1
Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.Step 2
Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.Step 3
Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.Step 4
Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)Step 5
Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.