Thai Chicken, Zucchini and Tomato Curry

This has become a favorite dish.  The recipe is from the May 2009 issue of Food & Wine magazine and I make it pretty much exactly as written although I sometimes use more curry paste, depending on the brand I happen to have on hand at any given moment and its relative heat.  The grocery store brands are usually milder than the one I used to get at the local Thai grocery, but the Thai grocery closed and now my options are more limited.   You can find the recipe online here. 

These may have been the last of the local zucchini as we had a mild frost a few days ago and again last night.  Tomato production has moved into high gear on my plants since I moved them to the warmth of the sun porch and I had enough tomatoes to make this dish and have more during the week.  It is kind of nice to have something still ripening on the vine as everything else is dying back and preparing for winter.  Although I buy as much as possible from local farmers, I had forgotten how nice it was to have food grown by my own hand on the table.