3 green chili peppers, seeded and chopped
4 cloves garlic, chopped
3 scallions, chopped
1/4 cup lemongrass, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric

3/4 cup jasmine rice
1/2 cup chicken broth
1-1/2 cups coconut milk
1 tablespoon butter or ghee
1 large zucchini, cubed
1/2 pound shrimp, peeled and deveined

1. Combine chilies, garlic, scallions, lemon grass, cilantro, olive oil, cumin and turmeric in a food processor until it becomes a smooth paste.
2. Bring chicken broth to a boil in a large sauce pan, then add the rice and 1 cup of the coconut milk. Reduce heat to a simmer and continue cooking until rice is tender.
3. When rice is cooked, heat a large skillet over medium heat and add the butter, then the zucchini.
4. Sauté the zucchini until tender, then add the shrimp. Cook until shrimp turns pink, then add the remaining coconut milk and green curry paste.
5. Heat the sauce thoroughly, then pour over plated rice to serve.

Makes 4 servings

Man oh mister was my Green Zucchini Curry tonight ever good. I didn't even hold back on the cilantro and I still thought it was super tasty. I was also able to use up the "fresh" tube of lemon grass paste I had in the fridge from back in May when I went through a little Thai phase. By itself, the green curry paste I made packed a lot of heat, but the coconut milk really mellowed it out and all the flavors came together. The shrimp and zucchini tasted very good with the sauce as well. Pretty much anything creamy seems to work with zucchini, I find. I think if I made this again I might add a squeeze of fresh lime juice or maybe some chunks of mango or pineapple though, for a fresh flavor contrast.

Ever since cooking the Thai Coconut Rice I've been often craving it, and since it was a component of tonight's dinner, I got to have it again. The scent of jasmine rice and coconut milk cooking is really pleasant and the flavor and texture is fantastic. It can be served with any curry and be a perfect compliment. Of course, tonight was no exception. I was basically trying to emulate a dish off the menu at Earl’s with this dish, and since I have only eaten it there once and have never prepared a green curry, I think I was remarkably successful.