Sri Lankan White Zucchini Curry

• 4 medium-sized zucchini, about 1 1/2 pounds total, trimmed, cut in half lengthways, and then cut crossways into 3/4-inch segments
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 15 fresh curry leaves, lightly crushed in the palm, or 10 fresh basil leaves
• 1/2 teaspoon salt
• 1 medium shallot, peeled and cut into fine slivers
• 1 1/4 cups coconut milk from a well-shaken can

1. Combine all the ingredients in a very large frying pan or saute pan and set over medium-high heat.
2. Bring to a simmer.
3. Turn heat to medium and cook about 5 minutes, stirring and spooning the sauce over the zucchini.

zucchini, ground turmeric, cayenne pepper, curry, salt, shallot, coconut milk

Taken from www.epicurious.com/recipes/food/views/sri-lankan-white-zucchini-curry-373839 (may not work)