Speedy Thai-Style Vegetable Curry Recipe for Late Summer Harvest

It is late summer, and the various plants in the garden are producing prodigiously. Zucchini and eggplant are overflowing their beds, and they are stalking the neighbor’s tomato plants with a vengeance. Perhaps it is time to “cut them down to size.”

I’ll trade some of the courgettes for some nightshades, add a bit of coconut and a healthy spice slug, and cook up a Thai-style vegetable curry.

Besides the fresh veggies in the garden, the beauty of this recipe is the speed at which it can be prepared, around 30 minutes from basket to table. This leaves just enough time to steam some rice as a side dish.

I’m pressed for time as all the things not done while in corporate meetings now must be done, so this is a blessing. I’ll close this with the recipe and we’ll be about being about .

Thai Veggie Curry

Drowning in Zucchini, Tomatoes and Eggplant? Time for Curry …

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Vegetable

Cuisine Asian, Thai

Servings 4 people

Calories 311 kcal

Equipment

• 1 Skillet with Cover 12"

Ingredients

  

1x2x3x

• 1 ea Onion Yellow, Medium, peeled and diced
• 6 cloves Garlic Peeled, Minced
• 2 tsp Ginger Peeled, Grated
• 1 pint Tomatoes Cherry, washed, halved
• 2 cup Zucchini Chunked to 3/4" (bite-sized)
• 2 cup Eggplant Chunked to 3/4" (bite-sized)
• 1 can Coconut Milk
• 2-3 tbsp Curry Paste Thai, Red
• 1 tsp Rice Vinegar
• 2 tbsp Neutral Oil
• 1 tbsp Soy Sauce

Instructions

 

• Wash, Cut, Chop, and prep all ingredients
• Heat a large skillet over medium heat and add the oil
• When the oil shimmers, add the chopped onion and sauté for 5 minutes until it softens.
• Add the garlic and ginger, cooking for one more minute.
• Add in the chopped zucchini, eggplant, and tomatoes with ¼ cup water. 
• Cook the dish covered for 5 more minutes until the vegetables are soft and the tomatoes break down.
• Remove the lid and turn up the heat to medium-high.
• Finish cooking the vegetables until the zucchini and eggplant are cooked through (about 3+ minutes more)
• Add the can of coconut milk, curry paste and soy sauce.
• Taste, Season, and balance flavor.
• Sauté 3-5 more minutes until the curry meets the desired consistency.

Notes

I use a whole can of coconut milk here; I like a saucy curry. Adding veggie stock can also lengthen the dish.

Options are to use a green curry paste as well

Any quick-cooking / pre-cooked (par-boiled potatoes) veggies can be used here as well.

Nutrition

Calories: 311kcalCarbohydrates: 14gProtein: 5gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 277mgPotassium: 778mgFiber: 4gSugar: 7gVitamin A: 2300IUVitamin C: 31mgCalcium: 62mgIron: 4mg

Keyword Curry, Thai, Vegetable, Vegetarian

Tried this recipe?Let us know how it was!