Summer Squash Curry, Shellfish Optional

Used summer squash and snap peas, along with shrimp (added w broth) - veg simmered for 10 mins, extra 10 for shrimp

I made this last night as a vegan dish (no fish). We liked it. I doubled the garlic and probably could have added more. Next time will add more ginger and black pepper. I used fresh summer squash from our garden and peas. Next time I will either lightly steam or sauté the squash before adding to the recipe. Since I cooked it like the recipe, it was pretty crunchy. Also will also try some sweet peppers from the garden in it next time.

We found this pretty bland. Not a disaster but would not make again. The Thai-style mussels recipe in Melissa Clark’s book “Dinner” is one of our all-time favorites, and I was hoping to capture some of those flavors while simultaneously getting through 2lbs of CSA yellow squash, but no dice. Maybe the squash just throws off too much water?

I made the recipe with a few variations that I feel added to the dish. - I used Mae Ploy curry paste instead of the listed spices. This is the real game changer. - I added ginger and garlic in addition to the curry paste - I used peas and summer squash for my veg - I used about a pound of raw shrimp for my seafood protein - served this with rice noodles. Fantastic, 10/10, will make again.

Delicious! I didn’t have shellfish and it was delicious. I used a bag of frozen edamame instead of peas. I would recommend to prep all the ingredients before you start cooking because it goes really fast once you get started. I will definitely made this again.

Excellent flavours. Made with mussels. I simplified by making everything in one pot, by adding the mussels a minute or so after adding the summer squashes. Delicious.

I've made it twice. First time, per (vegetarian) recipe was "meh." Second time, I doubled all of the seasonings (including lime juice/zest and fish sauce), and topped it with a few leftover cooked 16-20 shrimp. Much, much better. It does need some kind of protein...tofu, paneer, chicken, pork, or seafood, to give some body.

I used only 1.5 pounds of squash (fresh from farmer’s market), and it was still far too much. Included the peas. Grilled the seafood. Still very bland overall, disappointing compared to many other far better curry recipes from NYT.

Cooked as written using yellow summer squash and a patty pan squash and added the peas. It was good - especially the sauce - but we thought it was missing something. Will make again but add potatoes. In winter, we may swap out the squashes for cauliflower

I was surprised at how unexpectedly fabulous this recipe was this evening. Unexpected guests added a little stress to the timing of making sure the squash wasn’t overcooked but the mussels were cooked enough, & that the naan was toasty right then too, but it all worked out, yay! Here’s what I modified: subbed snow peas for peas, added a tiny bit of sugar & some red bell pepper, didn’t include squid. Yummy, thank you.

I will never have too many squash again! I've cooked this twice using vegetarian alternatives. I wanted to add a protein the 2nd time, so I dared to toss in a cup of cooked butter beans and they and they make a fine addition without altering taste. It's important not to overcook the squash so that the pieces retain their crunch.

I had never cut or cooked squid at home before and so I googled/youtubed what to do with my fish market purchases and highly recommend: "how to clean and cut a whole squid" by becky selengut on youtube. This recipe is great, but it took me much longer than 45 mins because I had never cooked mussels or squid before. this is a weekend recipe. not sure what possessed me to try this on a Monday night! it is delicious though.

A lovely, Spring-like dish. We made it with mussels (steamed) and no squid. Served over rice.

- add protein. Tofu or boiled egg

I made this last night and it was pretty good. One juiced lime was too much and made the curry pretty sour. added some brown sugar and a little green curry paste to offset the flavor. Next time I will add the mussels and squid to the curry to soak up some of that flavor, serving the steamed ones on top was pretty bland.