Green Curry With Zucchini
By: Melissa Peterman
Published: Wednesday, December 9, 2009 - 12:42am

Ingredients




1/4 cup green curry paste
4 ounces can bamboo shoots
1 can coconut milk
1/4 cup water
2 tablespoons fish sauce
2 limes
2 fresh kaffir lime leaves
5 zucchini
Olive oil
Handful of fresh cilantro

Preparation

1 Prepare the Thai Jasmine Rice as per the instructions on the rice packet. 2 Shred finely the kaffir lime leaves. 3 Mix the coconut milk with the kaffir lime leaves and set aside for infusion. 4 Heat olive oil in wok or deep frying pan. 5 Cook green curry paste by stirring around the base of the wok or pan until fragrant. 6 Drain and rinse the bamboo shoots. 7 Squeeze the limes. 8 Combine the fish sauce, water and lime juice and set aside 9 Add bamboo shoots to the wok or pan and ensure well covered by the green curry paste. 10 Add the coconut milk and the kaffir lime leaves to the pan. 11 Add the other liquid formed from the diluted fish sauce and freshly squeezed lime juice. 12 Simmer the bamboo shoots and the liquid in the wok or pan uncovered for 10 minutes. 13 Remove the flowers, if any, from the zucchini and set aside for making tempura or adding to a side salad if desired. 14 Wash the skins and cut off the tops and bottoms of each zucchini. 15 Cut the zucchini thickly as wedges or as regular thick slices. 16 Add the zucchini to the simmering curry liquid and cook for 15 to 20 minutes until the vegetables are tender. 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. 18 Dress the curry with a handful of fresh cilantro (coriander) and serve with cooked Thai Jasmine Rice.

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by Susan Morris