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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Chop the zucchini into bite-sized pieces and thinly slice the scallions, separating the white and green parts.
- 2
Cook the Base
In a large skillet, heat olive oil over medium heat. Add the white parts of the scallions and sauté for about 2 minutes until fragrant.
- 3
Add the Curry Paste
Stir in the green curry paste and cook for an additional minute, stirring constantly.
- 4
Combine Ingredients
Add the chopped zucchini and green peas to the skillet, mixing well to coat with the curry paste.
- 5
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
- 6
Simmer and Finish
Let the curry simmer for about 10-15 minutes, or until the zucchini is tender. Stir in the Thai basil and the green parts of the scallions just before serving.
