Summer Vegetable Coconut Curry

Summer Vegetable Coconut Curry

I often say that even if I became really poor, it’s unlikely I’d ever go hungry. Through all my various foodie friends, farmer connections, side food-related jobs and food blogger perks, my fridge these days has been endlessly stocked. My splurgeful trips to Whole Foods have been minimal. And my tummy has been full.

Unlike some of my recent grad friends (cue those who moved to NYC), I’ve managed to avoid a diet of peanut butter and canned beans. (Although, don’t think those items don’t show up quite often too. I eat plenty of PB from a jar, primarily by choice, and chickpeas too. Being a vegetarian does have its naturally affordable qualities.)

When I do head to the store these days, often I walk out with nothing other than figs and Greek yogurt. As a hustling journalist in a dying field, and a freelancer of many trades, this scenario seems a bit out of place. And it would be if it weren’t for the abundance of healthy veggies that have graced my life this summer, free of charge. For this I feel fortunate.

Summer veggies.

At this point, I honestly have more vegetables sitting around than I can eat. Some of you fellow gardeners I’m sure can relate.

I often get stuck eating a lot of simple salads, which are great, but sometimes recipes like this are in need. It’s amazing how a simple coconut curry can make you appreciate a bowl of vegetables that much more.

I contemplated putting this over rice, but I honestly wanted to just spoon its brothiness as is, and call the large bowl of veggies a meal. So that’s what I did. However, I ended up pouring it over pasta the following day, which was quite nice too. I’ll leave the decision of how to serve it up to you.

Purple peppers

Summer Vegetable Coconut Curry

Yield: Serves 5


  • -3 shallots, minced
  • -4 small sweet peppers (or 2 large, but preferably thin-skinned), sliced into thin strips
  • -1 can coconut milk
  • -2 Tbsp. + 1 tsp. red curry paste
  • -1 tsp. coriander
  • -1/2 tsp. salt
  • -2 small-medium zucchini, cut into 1/4-inch rounds
  • -2 cups green beans, ends trimmed, chopped into 1-inch pieces
  • -1 medium tomato, diced
  • -1 ear of yellow corn, kernels cut from cob
  • -1 cup of water
  • -1 large lime
  • -Pepper or hot sauce, to taste


  1. From the coconut milk, spoon a few tablespoons of the thick cream off the top and place in large pot over medium-high heat. Add shallots and peppers, and saute for 3 minutes. Stir in red curry paste. Cook another 3 minutes, until peppers are near tender. Add coriander, salt and remaining coconut milk. Bring to a low simmer.
  2. Add remaining vegetables to the pan, along with the water. Return to a low simmer. Cook, uncovered, for 15-20 minutes, or until green beans and zucchini are tender.
  3. Remove from heat. Spoon into bowl(s) and finish with freshly squeezed lime. Season with pepper, to taste, or hot sauce.

You Might Also Like


  • Reply
    August 15, 2013 at 8:14 am

    Free food is the best, especially when we’re talking free produce!! This summer curry is gorgeous. You’ve definitely inspired a serious thai craving!

  • Reply
    August 15, 2013 at 10:55 am

    This looks completely delicious. I have always been a huge fan of coconut currys. I will have to try this recipe soon!

  • Reply
    Tina Jui
    August 17, 2013 at 3:02 pm

    Hi Grace – this looks delicious! Do you know what kind of peppers those are in the pictures? I don’t think I’ve ever seen those before. They are really pretty!

    • Reply
      August 20, 2013 at 3:26 pm

      They are called Tequila hybrids, from Holland. Beautiful, right?

  • Reply
    Karen (Back Road Journal)
    August 18, 2013 at 3:34 pm

    Your coconut vegetable curry looks terrific…a nice way to use fresh vegetables.

  • Leave a Reply