Zucchini Green Curry & Thai Jasmine Rice
How to Cook 1kg Zucchini for a Supper Main Meal in Late Summer
Aug 19, 2008
In countries where pumpkins grow well in autumn, their thinner skinned relatives – the courgette or the zucchini named by the Italians who popularised their culinary travel – is likely to grow in excess come late summer after a long run of sunshine.
Inspired by Asian ingredients, this recipe can use at least 1 kg of zucchini for feeding four persons.
Zucchini Green Curry
Serves four
Ingredients:
- ¼ cup green curry paste
- 2225g can bamboo shoots
- 400ml can coconut milk
- ¼ cup water
- 2 tablespoons fish sauce
- 2 limes
- 2 fresh kaffir lime leaves
- 1 kg zucchini (5-8 large vegetables)
- Olive oil
- Handful of fresh cilantro
Directions:
- 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.
- Heat olive oil in wok or deep frying pan.
- Cook green curry paste by stirring around the base of the wok or pan until fragrant.
- 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.
- Add the other liquid formed from the diluted fish sauce and freshly squeezed lime juice.
- Simmer the bamboo shoots and the liquid in the wok or pan uncovered for 10 minutes.
- Remove the flowers, if any, from the zucchini and set aside for making tempura or adding to a side salad if desired.
- Wash the skins and cut off the tops and bottoms of each zucchini.
- Cut the zucchini thickly as wedges or as regular thick slices.
- Add the zucchini to the simmering curry liquid and cook for 15 to 20 minutes until the vegetables are tender.
- 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.
- Dress the curry with a handful of fresh cilantro (coriander) and serve with cooked Thai Jasmine Rice.
Late Summer Recipes Using Zucchini
Gardeners in North America, many European countries and Australia are certain to be using up their plentiful supply of zucchini in late summer with personalized recipes for ratatouille. Cooks with the know how will also be grating fresh zucchini to add to green salads, steaming to add to pies, scooping out the seeds and stuffing with tomato and chilli or eating raw, cut in wedges or long fingers, with dips.
Seasonal recipes for late summer include zucchini green curry, zucchini blossom tempura, chocolate and zucchini loaf and zucchini loaf.
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