Green Curry With Zucchini
Prepare the Thai Jasmine Rice as per the instructions on the rice packet.
Shred finely the kaffir lime leaves.
Mix the coconut milk with the kaffir lime leaves and set aside for infusion.
Drain and rinse the bamboo shoots.
Squeeze the limes.
Combine the fish sauce, water and lime juice and set aside
Add bamboo shoots to the wok or pan and ensure well covered by the green curry paste.
Add the coconut milk and the kaffir lime leaves to the pan.
Remove the flowers, if any, from the zucchini and set aside for making tempura or adding to a side salad if desired.
Add the zucchini to the simmering curry liquid and cook for 15 to 20 minutes until the vegetables are tender.