Sunday, August 24, 2008

Zucchini Season

The other day I went to the library and got out a stack of neat books. One happened to be a cookbook...a Zucchini cookbook. It is the season!

Last night we tried a couple recipes from it, and I think they were both very good. So, I'm looking forward to more of the recipes in the book, assuming they will be good as well!

We made Thai-Style Coconut Curry with Chicken and Zucchini, rice, papadam, and Zucchini Raita (Indian salad).

Here is the Curry recipe (I'd recommed that over the Raita):

Thai-Style Coconut Curry

  • 2 Tbl peanut or canola oil
  • 3 Tbl yellow Thai curry paste or 2 Tbl curry powder
  • 1 large onion, halved and thinly sliced
  • 1 1/4 pounds boneles, skinless chicken breasts or thights, cut into 1/4 inch strips
  • 2 cloves garlic
  • 1 jalapeno or serona pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tsp minced fresh ginger
  • salt and black pepper to taste
  • 3 small zucchini, qaurtered and sliced
  • 1 1/2 cups coconut milk
  • 1/4 cup chopped cilantro
  • 2 Tbl lime or lemon juice
  • Hot cooked rice or noodles
  • 1/2 cup roasted peanuts
  1. In a large saucepan, heat the oil over medium heat. Add the curry paste and onion. Saute until the onion is translucent, about 5 minutes.
  2. Add the chicken, garlic, peppers, and ginger. Saute until the chicken is cooked through, about 5 minutes. Add salt and pepper.
  3. Stir in the zucchini and mix until combined with the spices. Stir in the coconut milk, cilantro, and lemon juice. Bring to a simmer. Simmer until the zucchini is tender, about 10 minutes. Taste and add salt and pepper, if needed.
  4. To serve, spoon a bed of rice or noodles into individual pasta bowls. Top with the chicken, vegetables, and sauce. Garnish with the peanuts.

Serves 4

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