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1
Prepare the Thai Jasmine Rice as per the instructions on the rice packet.
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2
Shred finely the kaffir lime leaves.
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3
Mix the coconut milk with the kaffir lime leaves and set aside for infusion.
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4
Heat olive oil in wok or deep frying pan.
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5
Cook green curry paste by stirring around the base of the wok or pan until fragrant.
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6
Drain and rinse the bamboo shoots.
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7
Squeeze the limes.
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8
Combine the fish sauce, water and lime juice and set aside
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9
Add bamboo shoots to the wok or pan and ensure well covered by the green curry paste.
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10
Add the coconut milk and the kaffir lime leaves to the pan.
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11
Add the other liquid formed from the diluted fish sauce and freshly squeezed lime juice.
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12
Simmer the bamboo shoots and the liquid in the wok or pan uncovered for 10 minutes.
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13
Remove the flowers, if any, from the zucchini and set aside for making tempura or adding to a side salad if desired.
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14
Wash the skins and cut off the tops and bottoms of each zucchini.
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15
Cut the zucchini thickly as wedges or as regular thick slices.
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16
Add the zucchini to the simmering curry liquid and cook for 15 to 20 minutes until the vegetables are tender.
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17
Once cooked, set aside for 3 to 5 minutes. This will reduce the temperature of the liquid of the zucchini green curry before eating and the flavor will continue to blend.
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18
Dress the curry with a handful of fresh cilantro (coriander) and serve with cooked Thai Jasmine Rice.
