3 lb zucchini, sliced into round chunks
1 large onion in thin half moons
3 tbs vegetable oil
1 can light unsweeted coconut milk
1/2 tsp ground coriander
1 tbs curry powder
2 tsp salt
2 tsp finely grated ginger
1 tsp redp pepper flakes
1 clove garlic, minced
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Toast mustard and cumin seeds in a dry pan - when you can smell the spices, they're done!
Make a paste out of the garlic, ginger and salt. If you have a mortar and pestle, bully for you. If not, I achieved a paste by mashing the ingredients with the side of a knife - I used Frederique (he got a name today). Stir the curry powder, coriander and toasted seed combination into the paste.
In a stockpot, heat the oil over med-high heat then saute onions until golden. Add the paste and drop the heat to med-low and stir for a few minutes.
Add in the zucchini and cook until it softens. Add the coconut milk and bring to a boil, then turn down to a simmer. After 10-12 minutes, it will be done! yeah!
We accompanied it with basmati rice, which was great. We fried the rice in a little bit of butter before adding the water which gave it a little bit of richness.
Scoop the curry over the rice then garnish with the cilantro and cashews.
It was great! I could not have bought better thai food at Thai Basil in Berkeley. No complaints, no changes. MMMMMMMmmmmmmmmm