After the last post... ramble-y and unhelpful, it did contain worthwhile info for zucchini consumption.
So to make plain to those of you with a life and a job, and less love for poking around the kitchen, grocery store, asian food centers, farmers market & garden... Here are the high points:
Get your hands on:
*green curry paste (1-2 Tbs)
*some broth (chix or veg - your choice) (about 1 C)
*cocoanut milk (12 - 14 oz can - cans vary, an ounce or 2 won't sink the ship)
*ginger (something about the size of 2 of your thumbs) grated or minced small [can add in chunks, just fish it out]
*something salty (soy sauce, salt, or fish sauce) - to taste
*onion (shallots or classic onions, sweet onions don't fly here) 1 large shallot or half a small onion
* zucchini or other summer squash (yellow, patty pan, bi-color, ball, ANY sort) Use about the volume your forearm takes up. If you have more, make more curry soup.
*Slice the zucchini/summer squash either into half-moons about 1/2 the width of a pinky finger, or if you are feeling ambitious - or have a mandolin/V-slicer into "noodles." If the zucchini is very large, scoop out the foamy pith. [I learned the hard way, this just makes things bitter and odd textured].
*something sour - lemons, limes, tamarind, or in a pinch vinegar. 2 lemons or limes. If you know tamarind, just go by taste.
* a little vegetable oil
*Rice - ready to spoon curry over - you choose what and how (for those in a hurry - instant microwave rice is not to be sneezed at) or noodles.
Heat about 1 tsp oil + any of the very thick cocoanut milk at the top of the can in a med - large sauce pan over medium-high heat for 2-3 minutes.
Add sliced onion or scallion. Stir to sizzle and soften, but before you get more than a few brown edges.
Add 1 - 2 Tbs curry paste.
Stir that in into soften and cook down a bit.
Add the rest of the cocoanut milk.
Stir in ginger and the salt.
Taste for, well, tastiness. If it seems too creamy, start to add the broth. It may need more than the 1 Cup.
If too flat, add the salt (salty stuff) carefully.
If it is not sour enough add a little vinegar (rice vinegar if you have it). This should make it almost sour enough but not quite (a hard thing to pin down, but a goal worthy of seeking).
Add the the sliced zucchini/summer squash. Simmer for a moment to warm though, and cook to tender, but still a bit crunchy. A taste worth finding for yourself. stand over the stove a fuss with it for 10 minutes or so. You'll get the hang of it.
When the zucchini is suddenly really tasty, take the curry off the stove, and add lemon or lime or tamarind or vinegar to make it "just right sour."
Serve over rice. Garnish with cilantro or basil or parsley or cucumber.... Farm Bags are that way!
PS I bet this is good with corn!