Stuffed Courgettes Thailand

Ingredients :

55 g shredded fresh coconut

6 tablespoons chopped coriander leaves

1 fresh green chili, seeded and finely chopped

4 courgettes, each weighing about 225 g

5 tablespoons vegetable oil

2 tablespoons lime juice

1 teaspoon crushed palm sugar

freshly ground black pepper

few drops fish sauce

Method :

1. In a small bowl, combine coconut, coriander and chili; set aside.
2. Cut each courgette into 4 lengths, about 4 cm long.
3. Stand each on one cut side and cut 2 deep slits like a cross, down 2.5 cm of the length.
4. Gently prize apart cut sections and fill with coconut mixture.
5. Pour oil and 115 ml water into a wide frying pan.
6. Stand courgettes, filled side uppermost in pan.
7. Sprinkle over a little fish sauce.
8. If any coconut mixture remains, spoon over courgettes.
9. Sprinkle over lime juice, sugar, black pepper and few drops of fish sauce.
10. Heat to simmering point, cover tightly and simmer gently for 5-6 minutes.
11. Using 2 spoons, turn courgette pieces over, re-cover and cook for a further 7-10 minutes.

Serves 4-6

bangkokcooking.com