I don't usually use a lot of jarred curry mixes and pastes as I like to make things from scratch but we've had a jar of Panaeng curry paste sitting in the fridge for a good while now, it's definitely past its best before date so I thought it was about time to use it up. This Panaeng Braised Zucchini is full of flavour, simple to make and a delicious way to get rid of a zucchini glut come summer time. I used one large marrow from the farm for this, but two-three large zucchinis will do the trick. Salting and drying the zucchini is the key to this dish as it removes a lot of moisture and gets that nice golden colour to the zucchini when cooking. Serve with rice and fresh herbs for a tasty meal or snack.
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Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
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