Step 1

Make rice according to package instructions. I prefer brown rice but you can use whatever you prefer/have on hand.

Step 2

Add coconut oil to a large pot or wok and heat on medium-high heat. Add onions and cook for 3-5 minutes or until transluscent. Add garlic + ginger and cook for an additional minute.

Step 3

Add green curry paste and stir into pot until it’s coated the onions.

Step 4

Slowly add your coconut milk and deglaze pan as necessary. Add all coconut milk and water and stir to combine.

Step 5

Add in zucchini, summer squash + corn kernels. Stir in coconut sugar as well. Bring mixture to a boil and then reduce heat to low. Let veggies cook for 5 minutes.

Step 6

If veggies aren’t quite cooked through let cook for a few extra minutes. Otherwise turn off heat and add rice wine vinegar, soy sauce and lime juice.

Step 7

Divide rice into 4 bowls and top with summer veggie curry and toppings of choice e.g. cilantro, red pepper flakes etc..