Zucchini Curry

A condensed list of my current obsessions:

1. Used books.  This is nothing new, really.  I just like the mothy smell of them, the soft worn texture of them, the fact that there is no hard binding that needs cracking.   But lately I've been purchasing extras in preparation for any oncoming winter storms.  Some people stockpile bottled water and canned beef stew; I stockpile Willa Cather novels and Emily Dickinson poetry, creating a literary fortress to barracade me from any oncoming winter weather warnings.  C'mon, snowstorms.  Bring it on. 

2. My thick cable-knit cowl neck sweater I got at TJMaxx for a song.  I wear it about twice a week.  My co-workers probably notice, but I can't help myself.  I pull the neck of it up over my chin and mouth like a grey winter turtle so just my eyes and nose peek out.  As my husband says, "That's hot."

3.  Zumba.  Have you tried it?  The latest dance aerobics craze?  It reminds me of junior high, memorizing all the dance moves from my copy of MTV's The Grind Workout Hip-Hop Aerobics (with Eric Nies, yum).  I practically burnt out that tape.

4. Curry paste.  Specifically, Patak's Mild Curry Paste with a can of coconut milk to make easy, luscious curry. 

 

I have not found this brand of curry paste in Bismarck-Mandan (if you find it, tell me!), but I think it's better than Thai Kitchen curry paste.  This particular jar I purchased at World Market Cost Plus in Billings, Montana.  The Asian grocery store in downtown Fargo also carries it.  It's on Amazon.com too, but you'll pay a crazy amount for shipping.  So, when in Fargo, note to self: always stop by Asian grocery store and buy Beth an extra jar of curry paste.  Thanks. 

One heaping Tablespoon curry paste and a can of coconut milk.  That's all you need to remember.  Everything else is open to interpretation.  I've made curry with chicken, pheasant, peppers, cauliflower, or, as you see here, with the last fresh zucchini of the season.  Don't you love a simple meal? More time for flopping on the couch with an old book, snuggling down into my sweater.

Zucchini Curry
Recipe adapted from Epicurious. If you hear "curry" and think 'too spicy,' don't worry.  The coconut milk will balance out a lot of the spice.  Plus, a mild curry paste is kind to even the most Midwestern German-Russian palate.  Feel free to replace the zucchini with whatever floats your boat; of course, if replacing the zucchini with meat, please cook the meat thoroughly first (I'd just cook it with the onion).

1 heaping tablespoon curry paste

3 tablespoons vegetable oil

1 large onion, thinly sliced

6 medium zucchini (3 lb), cut crosswise into 1/2-inch-thick slices

1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred

1/4 cup chopped fresh cilantro

1/2 cup roasted cashews, chopped

Accompaniment: cooked basmati rice

Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then sauté onion, stirring, until golden, about 6 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.

Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.

Serve sprinkled with cilantro and cashews.