I think I’ve mentioned this here before but I’ve been getting a CSA basket recently from an awesome farm out of Austin, Johnson’s Backyard Gardens. If you don’t know what a CSA is it stands for Community Supported Agriculture. Basically, you get a weekly basket full of whatever the farm is growing at the time. It’s pretty fantastic. So I’ve been receiving all these awesome veggies each week, and since my husband has been gone the last couple of months (he got home last week!) it was up to me to eat ALL the veggies. Of course, I don’t mind since I LOVE vegetables, but it’s been a bit of a challenge to find new and exciting ways to eat them all before they go bad. And that’s how this Thai Curry Soup came to be… a bunch of veggies that needed to be used up quick before they went bad!
This was probably the tastiest solution to a problem ever! If you like Thai flavors, which I do of course. It’s obviously not super authentic curry or anything, but it mimics those flavors in a super simple, but totally delicious way. You can use whatever veggies you have on hand; potatoes, greens, basil, even pineapple. If you do use eggplant and zucchini as I did, you don’t absolutely have to salt it, but it helps remove some of the liquid which results in less soggy veggies. But it’s good either way.
- 2 Tbs avocado oil or ghee
- 2 yellow onions, sliced
- 3 green peppers, sliced (about 2 cups)
- 2 large zucchini, chopped (about 3 cups)
- 1 medium eggplant, cubed (about 3 cups)
- 2 cloves garlic
- 3 Tbs curry paste
- 2 cans coconut milk
- 2 cups broth
- 1 Tbs plus 2 tsp salt, divided
- Place chopped zucchini and eggplant in a colander and toss with 1 Tbs of salt. Let sit for 30 mins, then rinse off salt and press out excess liquid using a kitchen towel.
- Heat oil in a large pot or dutch oven. Add onion and saute until translucent. Add garlic and saute until fragrant.
- Once the zucchini and eggplant has been drained of excess liquid, add it along with the peppers to the pot and saute until soft, about 10 minutes. Add curry paste and salt and stir to coat the veggies.
- Add coconut milk and broth. Bring to a boil and simmer for ten minutes. Add extra curry paste or salt to taste.
Do you get a CSA basket or shop your local farmer’s market? How do you use up all those delicious veggies?
In vibrant health,