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