Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons vegetable oil
- 1 medium Vidalia onion, peeled and coarsely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon curry powder
- 1 tablespoon fish sauce
- Finely grated zest and juice of 1 lime
- 2 medium (1 pound) summer squash, sliced into ½-inch rounds
- 2 medium (1 pound) zucchini, sliced into ½-inch rounds
- 2 ears (1¾ to 2 cups) fresh sweet corn, shucked and kernels cut from the cob
- 1 (13.5 ounce) can coconut milk
- 2 pounds (18–24) littlenecks, scrubbed and rinsed
- Kosher salt
- Freshly ground pepper
- 2 tablespoons julienned mint leaves, for garnish
Preparation
In a Dutch oven or large sauce pan with a lid, heat the oil over medium-high heat. Add the onion and cook until soft and translucent, approximately 5 minutes.
Add the garlic, ginger, red pepper flakes, curry powder, fish sauce, lime zest and juice, stir well, and cook until fragrant, approximately 1 minute.
Add the summer squash, zucchini and corn, and stir well to combine. Add the coconut milk and bring to a simmer. Then add the littlenecks, cover and simmer until the shells open and the squash is cooked through, approximately 8 to 10 minutes. (Be sure to discard any littlenecks with unopened shells.)
Season with salt and pepper, then divide among 4 warm, large shallow bowls. Sprinkle with mint and serve.
