Summer is full effect right now and that means our gardens are overflowing with the season’s generous bounty of herbs, flowers, and early vegetables. Mint and lemon balm cascade over into the garden paths and our oregano patch has grown far beyond its designated borders. It’s time to harvest these wonderful herbs and enjoy their flavors and aromas in myriad culinary creations.

I often turn these fragrant herbs into flavorful teas, simple syrups, and mocktails, which are perfect for sipping in the shade on a hot summer day... but sometimes I crave something a little more complex. Even in the peak of summer, I find myself dreaming of something spicy, something rich and decadent. What I crave is curry.

This simple Thai-inspired curry recipe replaces the more traditional lemongrass with our friend lemon balm and we’ll balance her unique flavor with the coolness of mint and the peppery bite of oregano. We’ll also dig into the spice cabinet for cumin, coriander, and black pepper. A traditional Thai curry paste often calls for coriander root, but we can substitute coriander stem and leaf (cilantro). This dish can be enjoyed with chicken, tofu, or whatever veggies are in your garden. I particularly enjoy snow peas, long beans, zucchini or eggplant.. Served over rice, this tasty curry is sure to delight the senses as we celebrate the flavors of summer.

For the Curry Paste

Ingredients

• 1 Tbsp. organic coriander seeds (or 3/4 Tbsp. powdered)
• 1 tsp. organic cumin seeds
• 2-3 green jalapenos – deseeded
• 1-2 green cayenne (optional for more spice)
• 1/2 cup fresh lemon balm leaf – tightly packed
• 1/4 cup fresh mint leaf
• 1/4 cup fresh oregano leaf
• 1 inch piece fresh ginger or ½ tsp. dried ginger power.
• 4 cloves garlic
• 2-3 stems fresh coriander (cilantro)
• 1 tsp. ground organic black pepper
• Pinch of sea salt
• 1/2 cup coconut milk

For the Curry

• 3 cups of diced chicken/veg/tofu (your choice)
• 2 cups coconut milk
• 1 Tbsp. soy sauce
• 1 Tbsp. organic olive oil
• 1 lime (optional)
• Small handful fresh lemon balm leaf – roughly chopped

Directions

Curry Paste

1. Gently toast the coriander seed and cumin in a dry pan.
2. Grind the spices into a powder using a spice grinder or by hand with a mortar and pestle.
3. Destem the chili peppers and remove seeds if desired.
4. Add lemon balm, mint, and oregano to food processor and chop small.
5. Add remaining ingredients, except for coconut milk, to processor and run until chopped fine.
6. Slowly add coconut milk and continue to process until paste is smooth. You might not use all the coconut milk.

Curry Entrée

Serves 4-5 people.

1. If using chicken; heat oil in a pan, add diced chicken and cook over medium-high heat until browned.
2. Add a small amount of coconut milk to deglaze the pan.
3. Add curry paste and lower heat. Simmer for 3-4 minutes, stirring frequently, then add remaining coconut milk and soy sauce.
4. If using, add vegetables and/or tofu. Cover partially and simmer 6-8 minutes, until vegetables are tender.
5. Stir in remaining lemon balm leaf.
6. Serve over rice with a generous wedge of lime.
7. Garnish with small sprig of lemon balm or mint if desired.

Want to find more seasonal recipes and inspiration?

Check Out Bevin's New Book, Herbs in Every Season!

You may also enjoy:
Vegan Coconut Curry & Sweet Potato Soup
Spring Herbs to Grow for Wellness and Joy + Garden Tips
Organic Garden Design: The Benefits of Companion Planting with Herbs