Thai Zucchini Curry with Red Curry paste

Blogging Marathon# 58: Week 4/ Day 3

Theme: Bookmarked Dishes

Dish: Thai Zucchini Curry with Red Curry paste
Happy Thanksgiving to all of you. Hope you have yummy food and lots of fun with your loved ones. We are going to a Thanksgiving party hosted by a dear friend, so we will definitely be having lots of yummy food and fun today.
I am thankful for a lot of things - big thanks to god for this life, thanks to my family and friends for always being there in both happiness and sadness, thanks to the blogging marathon group for keeping me inspired and motivated to keep cooking and blogging.

I am also thankful that I had this curry recipe in the drafts for today's post, otherwise I would have been scrambling to get this post done :-) I made this Thai Red Curry with Summer squash from Food52 couple of months ago. It came in handy today since I had bookmarked and tried it then.
It is a hearty and filling dish made with zucchini, red lentils and chickpeas. The curry is flavored with red curry paste and cooked in coconut milk making it spicy and creamy. Serve it with some steamed rice for a delicious meal.

Recipe adapted from here:

Thai Zucchini Curry with Red Curry Paste

Ingredients:

• 2 Medium Zucchini, diced
• 1 Medium Onion, chopped
• 2 Medium Ripe Tomatoes, chopped
• 2tbsp Thai Red curry paste
• 1cup Coconut Milk
• 15oz. can Chickpeas, rinsed and drained
• 1cup Spinach or Kale leaves, finely chopped
• ½cup Uncooked red lentils
• 2cups Low sodium Vegetable broth or water
• 2tsp Soy sauce
• 2tsp Palm Sugar, grated
• 3tbsp Cilantro, finely chopped
• To taste Salt & Pepper

Method:

1. Heat 2tsp oil in a heavy bottomed pan, add the onions and cook till they turn translucent.
2. Stir in the red curry paste and cook for 2 minutes. Next add the zucchini and cup of vegetable stock and cook for 4~5 minutes.
3. Stir in the remaining vegetable stock, chopped tomatoes, coconut milk and lentils. Bring the mixture to a boil. Reduce the heat to low, cover and cook for 15~20 minutes or until the lentils are tender.
4. Season with soy sauce, palm sugar, salt and pepper. Stir in the chickpeas and chopped greens and cook till the greens are wilted. Serve hot with rice.

 

Lets check out what my fellow marathoners have cooked today for BM# 58.