Finely dice onion, garlic and ginger (amount to taste).
Peel carrots and cut into small pieces. Wash zucchini, cut in half lengthwise and cut into 5 mm thick slices. Heat oil in a large frying pan.
Add onions, garlic and ginger. When the onions start to brown slightly, add the carrot pieces, then after about 2 minutes add the zucchini slices. Mix the green curry paste with a little coconut milk and add to the pan. Mix in the peanut butter and deglaze with the remaining coconut milk. Stir well while doing this, the peanut butter likes to burn. Season with salt and pepper. If it gets too thick, add a little warm water.
Turn stove down to low and cook for about 5 more minutes, stirring frequently.
Just before serving, stir in lime or lemon juice and season again. Serve with rice, bhatura or rice noodles. Tip:
For me this is something like a basic recipe, depending on your taste you can make it spicier (with a tablespoon of green curry paste it is only slightly spicy) or combine it with meat or other vegetables.
