Lighter Summer Squash Red Curry with Basil

Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, dermatologist rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)

But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.

A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.

Lighter Summer Squash Red Curry with Basil

1 tbsp. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced and cut into bite-sized pieces
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 cups firm tofu, diced (or cooked chicken or shrimp)
1 15 oz. can coconut milk (Lite is ok)
2 cups chicken stock
1 -2 tbsp. red curry paste (depending on how spicy you like your food. Add a taste as you go.)
2 tbsp. shoyu (or soy sauce)
juice of 1 lime
1 cup coarsely chopped basil leaves

Brown or Jasmine rice to accompany.

Heat a large pot over medium. Once it’s hot, heat the olive oil, then add the onions and peppers. Saute for 7 minutes, or until the onions are soft and begin to get translucent.

Add the squash, zucchini, tofu and coconut milk and bring to a simmer. While you’re waiting for the coconut milk to simmer, whisk the curry paste into the stock until completely dissolved, then add it to the pot. Let simmer for 10 – 15 minutes, or until the vegetables are soft, but not mushy.

Remove from heat and stir in the lime juice and shoyu. Taste and adjust the salt and curry paste to taste.

Ladle over rice and sprinkle with basil leaves.

Makes 4 – 6 servings, depending on the size of your vegetables.