This past week, I went out to dinner to my favorite Thai restaurant with one of my best friends. We go there pretty often and neither of us ever look at the menu. I always get the green curry with veggies and/or tofu. She always gets the basil chicken. It's kind of our thing.
So, I started thinking about making some of my own green curry at home. I made it a few years ago (and it's super-easy with the pre-made curry paste), but I wanted to do a different twist on it.
This past week with Fresh Fork we got some cute little patty pan squash and a few zucchini, so I figured it was a good a time as any to try something out.
Food is always better when you can eat the bowl. Think about it: soup in a bread bowl, ice cream in a waffle bowl, strawberries in a chocolate box. The container sometimes makes it. So, here, I did squash bowls.
**This can be a pretty spicy recipe, depending on how much curry paste you add, so start with a little and add more to taste.
Thai Green Curry in a Pan Squash
Recipe adapted from Thai Kitchen
- 1 1/2 c brown rice (uncooked)
- 4 pan squash
- 1 can coconut milk (13.6 oz, I used light)
- 1-4 tbsp green curry paste (less or more depending on how spicy you want it; we like at least 4 tbsp)
- 2 tbsp brown sugar
- 2 tsp dried basil
- up to 1 c. water, depending on how thin you want the curry
- 1 can (1 c.) bamboo shoots
- 2 zucchini, peeled and cubed
In the meantime, prepare the curry. In a large saucepan combine the coconut milk, green curry paste, brown sugar, basil and water (adjusting to taste). Bring it to a boil over medium heat. Reduce to a simmer and continue to cook for about 15 minutes.
While the curry is simmering, cut the tops off of the squash and use a grapefruit spoon or melon baller to remove the seeds. Be sure to leave at least 1/2" of the squash on all sides, so it won't collapse.
Add the bamboo shoots and zucchini to the curry. Cook the veggies in the sauce for 5-10 minutes, until tender.
Once everything is ready, plate the squash. Fill the squash with rice and top it with the green curry and veggies. Serve warm.