Thai Green Curried Marrow (Zucchini)
Marrows are often thought of as a bland, watery vegetables that aren’t really worth the time of day – but they’re actually great for carrying strong flavours. I’ve shared recipes previously for marrow tikka masala and lentil stuffed marrows, but this thai green curried marrow is my new favourite.
Before we begin, just a small note on marrows. Firstly, I am British, so a marrow is a big vegetable and has nothing to do with bone marrow (just to reassure any American readers). And secondly, although we often call huge courgettes (zucchinis) ‘marrows’, there is actually a bit of a difference between huge courgettes and actual marrows. Big courgettes are thin skinned and you can cook them with the skin on, no problem. Actual marrows are thick skinned and, if you cook them with their skin on, you’ll be chomping through something with the taste and texture of tree bark. Not very pleasant.
If you’re unsure which one you’ve got, I would just err on the side of caution and peel it. The last thing you want is to be fishing out each individual cube of marrow from the pot to painstakingly remove the skin before you can eat. You have better things to do with your life.
And one more thing: there are two variations to this recipe. You can either a) just cook the marrow in curry paste and serve as is or b) add coconut milk to make this into more of an actual curry. Both taste nice, it’s up to you! Adding coconut milk may also help you if your curried marrow is a little too spicy for the people you’re feeding.
You know me, I just make it up as I go along.
Prep time: 10 minutes (unless you’re making your own curry paste)
Cook time: 30-40 minutes
- 1 enormous courgette or marrow, peeled and diced
- 1 onion, finely chopped
- 1 tbsp minced garlic
- 150g thai green curry paste (you can buy it or make your own)
- 400mls coconut milk (optional)
- 1 tbsp oil
In a large pan, heat the oil on a medium heat. Add the chopped onion and the minced garlic and fry for a few minutes until the onions have softened and the garlic has browned.
Add the diced marrow and cook for 5 minutes. Then add the thai green curry paste and make sure that the marrow is evenly coated.
Cook for 30 minutes until the marrow is really soft. You shouldn’t need to add any water, as the water will come out of the marrow.
Either serve as it is or add the coconut milk and heat through for a further 5-10 minutes before serving.
Serve with rice and fresh coriander.