Thursday, July 31, 2008

Zucchini Curry

It's obviously zucchini season--keep those green recipes coming! I have several Thai curry recipes that call for zucchini, so it's even authentic. You can substitute some or all of the zucchini with eggplant or yellow squash, and even add anything else you want. This is a very adaptable recipe--and surprisingly quick and easy.

2 small or one large-ish zucchini
1 lb chicken thighs or breasts (boneless)
1 can coconut milk (reduced fat is good!)
2-3 Tbsp green or red curry paste, or curry powder*
onion (optional)
1 1/2 C chicken broth
2 Tbsp fish sauce**
1 Tbsp brown sugar
fresh basil (optional)

Chop zucchini and chicken into bite-size pieces, set aside. In large pot cook 3/4 C coconut milk over medium high heat until it begins to thicken and become fragrant. Add curry and cook, mixing, 2-3 more minutes. Add chicken (and onion, if desired) and cook 3-5 minutes. Add remaining coconut milk, chicken broth, fish sauce, and sugar. Simmer at high enough heat to keep boiling for 8-10 minutes (until chicken is cooked). Top with fresh basil and serve over cooked rice (jasmine rice is best).

*Curry paste is much spicier than powder, so depending on your preference you may want to add less.
**Fish sauce is the worst smelling stuff around, but it really adds to the flavor of the cooked dish. It's cheap and keeps forever, so it's a good thing to have around for Thai cooking.


Hamster said...

Fish sauce is a must for Thai cooking
Heres a good site for Thai cooking
It's got about 30 recipes each one with a cooking video to go along. Free too

kelli said...

It was nice to meet you at the mill. Here is the website for the calculator of how much food you need for a year. All you do is put in the # of people you have in your family, and it will calculate how much of everything you need. It can be a bit overwhelming at first. I just started our food storage a few months ago, and we are more than half way there for what we need for the whole year, so I am sure I may be seeing you at the mill again.