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Easy Summer Yellow Curry

This is a great summer-time dish. Use any combination of eggplant, squash, peppers, potatoes, green beans or okra that you have available. Fried or baked tofu, cooked chicken or garbanzo beans are all great protein options depending upon your preference. You can find prepared Thai yellow curry paste at most Asian markets and some supermarkets. I usually add some ginger and extra fish sauce to spice it up, but it is remarkably tasty as is. You can add a sprinkle of roasted, chopped peanuts if you like and stir in fresh herbs before serving.


1 lagre or 2-3 small eggplant and/or squash, diced

2 potatoes or sweet potatoes, diced

1 large handful green beans or long beans, chopped

½ onion, chopped

1 generous tablespoon oil

About 2 tablespoons prepared Thai yellow curry paste

1 inch piece ginger, grated

1 can coconut milk

About 2 teaspoons fish sauce

1 handful chopped basil or cilantro


In a large pot heat one tablespoon oil and briefly saute curry paste and ginger. Stirfry until fragrant then add onions and continue cooking and stirring for another minute or two. Add remaining veggies (except fresh herbs) plus one can coconut milk and about 3/4 cup water. Bring to a simmer and cook until veggies are tender, adding a bit more water if neccessary. Add fish sauce, to taste and stir in protein of choice. Cook a few more minutes then remove from heat and add chopped herbs.

Submitted by Sara Jones, Tucson CSA