in Recipes

Zucchini curry with coconut milk

updated

Spread the love

Ingredients for 1 servings:

  • 1 m.-large zucchini
  • 1 tbsp germ oil
  • 1 tsp, heaped curry, Anapurna
  • Coconut milk, 2-3 tbsp
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very simple, very tasty

Wash the zucchini, trim the ends, and cut lengthwise. Cut the zucchini halves into 5 mm thick slices. Heat the oil in a pan. Lightly fry the zucchini pieces, sprinkle with curry powder. Then add the coconut milk, cover, and simmer for 3-4 minutes over low heat. The zucchini slices should still have a bite. Season with salt. Serve hot. Serving suggestion: Rice, fish, or seafood. I served it with shrimp marinated in sage.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fried noodles with corn-fed chicken and peanuts

Spaghetti 'light green'