Thai Red Curry Summer Squash


  • 3 medium summer squash cubed
  • 1 sweet onion, sliced
  • 2 cloves of garlic sliced
  • 2 TBLSP olive oil
  • 1 – 2 TBLSP red curry paste (MASRE brand good)
  • 1 – 2 cans coconut milk (lite is good)
  • 1 ¼ TBLSP fish sauce
  • 1 TBLSP brown sugar
  • Salt
  • Sweet (Thai) Basil


Sauté curry paste in olive oil 1 – 2 minutes to bring out flavor.  Add 1 cup coconut milk  & simmer 4 minutes.  Add onion, garlic and squash.  Cook until beginning to get tender.  Add 1 ½ cup coconut milk or water and fish sauce & sugar.  Add salt to taste & remove from heat and add sweet basil

May use other vegetables as well


One thought on “Thai Red Curry Summer Squash

  1. Justine says:

    This was SO good. Thanks to Alex’s mom for making the first “real food” I ate after being sick! I’ve been craving red curry ever since, and I’m going to make this with the squash and eggplant from this week’s share!

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