Chicken Curry with Winter Squash

This delicious chicken curry can be made any time of the year; using whatever vegetables in season.  This curry dish features winter squash, Opus Eggplant and Greenway Asparagus Bean; a perfect celebration of the fresh fall vegetables from the garden.  As a principle, any vegetables can be used choose ones that complement each other. Do not use cucumbers and other watery vegetables.

  • 1 lb. chicken breast, cut into 1/2 inch pieces;
  • 1 can (28oz) coconut milk;
  • 5 C. winter squash, cutup into 1" pieces;
  • 5 C. Assorted vegetables, such as eggplant, green beans, asparagus beans etc. cut into 1" pieces;
  • 5 Thai peppers, seeded and sliced into 1/4 in. strips;
  • 1 t. fish sauce;
  • 5 cloves of garlic;
  • 2-3 T. red curry paste (the more the spicer);
  • 2 sprigs of Thai basil;
  • Salt and pepper to taste;
  • 2 kaffir leaves (A type of lime leaves, use if available), thinly sliced
  • Method:
    Remove the lid of the coconut milk, spoon the solid into a saute pan, cook until it begins to sizzle. Add 1 T. curry paste, mix until incorporated, add some coconut milk, and more curry paste. Continue until all 3 T. curry paste is incorporated with the coconut milk. Reserve 1/2 C. of coconut milk and add the rest in the saute pan. Add 2 C. water. Bring it to the boil. Add chicken pieces. Cook for 10 minutes until chickens are tender. Add squash, cook for 5 minutes, add eggplants, asparagus beans. Simmer, covered for 15 minutes. Add the Thai basil, stir in the last 1/2 C. coconut milk, add the kaffir leaves just before serving. Serve with Flavored Jasmine Rice.
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