Recipe: Green Curry With Zucchini [edit]

Step 1

Prepare the Thai Jasmine Rice as per the instructions on the rice packet.

Step 2

Shred finely the kaffir lime leaves.

Step 3

Mix the coconut milk with the kaffir lime leaves and set aside for infusion.

Step 4

Heat olive oil in wok or deep frying pan.

Step 5

Cook green curry paste by stirring around the base of the wok or pan until fragrant.

Step 6

Drain and rinse the bamboo shoots.

Step 7

Squeeze the limes.

Step 8

Combine the fish sauce, water and lime juice and set aside

Step 9

Add bamboo shoots to the wok or pan and ensure well covered by the green curry paste.

Step 10

Add the coconut milk and the kaffir lime leaves to the pan.

Step 11

Add the other liquid formed from the diluted fish sauce and freshly squeezed lime juice.

Step 12

Simmer the bamboo shoots and the liquid in the wok or pan uncovered for 10 minutes.

Step 13

Remove the flowers, if any, from the zucchini and set aside for making tempura or adding to a side salad if desired.

Step 14

Wash the skins and cut off the tops and bottoms of each zucchini.

Step 15

Cut the zucchini thickly as wedges or as regular thick slices.

Step 16

Add the zucchini to the simmering curry liquid and cook for 15 to 20 minutes until the vegetables are tender.

Step 17

Once cooked, set aside for 3 to 5 minutes. This will reduce the temperature of the liquid of the zucchini green curry before eating and the flavor will continue to blend.

Step 18

Dress the curry with a handful of fresh cilantro (coriander) and serve with cooked Thai Jasmine Rice.