How to Feature Summer Veggies: Thai green curry

This is delicious on its own as a stew, or served over rice. I used whatever veggies were on hand... you could certainly use almost any of the late-summer bounty that starts to overwhelm around this time of year. This was a great way to use up some beans, peppers, and Thai basil from my mother-in-law's garden! Also it's vegan.

I love how dust & light-leak filters can make a bad image look merely "bad."

Ingredients

• 1 t coconut oil
• 1 yellow onion, chopped
• 1 clove garlic, crushed
• 1 cup water
• 3 yellow potatoes, cubed
• 1 carrot, cubed
• 2 t (more or less) Thai green curry paste
• 1 can full-fat coconut milk
• 1 bell pepper, chopped up
• Any number of green or yellow beans, chopped
• 1 t Shoyu or soy sauce
• 2-3 small bunches of bok choi, washed & sliced
• 1 medium tomato, chopped
• Thai (or regular) basil

Directions

1. Melt coconut oil in Dutch oven, sauté onion. When it starts to turn glassy, add garlic and sauté.
2. Add one cup of water plus potatoes and carrot, bring to a simmer.
3. Stir in Thai green curry paste. Simmer for ~8 minutes until the potatoes start to be a little soft.
4. Add coconut milk, bell pepper, and beans. Continue to simmer about 5 minutes more.
5. Add shoyu. More water can be added at any time if more liquid is needed.
6. Once vegetables are mostly cooked (espeically the potatoes), add the bok choi, tomato, and basil. Cook for only a few minutes more.
7. I refrigerated this overnight and it may have helped flavors marry more. This was an extremely popular potluck dish. Reheat and serve... with rice if you wish!

What's your favorite way of featuring summer veg?