This green curry is the perfect use for summer CSA vegetables like turnips and zucchini. Using curry paste makes this a quick and easy weeknight meal.
For the curry:
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.)
For serving:
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. 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!
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