Thai Green Chicken Curry

Ingredients: 1 lb. boneless skinless chicken, cut into cubes 2 cups eggplant, zucchini or yellow squash peeled and diced 1 tomato, quartered 2 cups coconut milk ½ cup water ½ tsp. ground turmeric 2 tbsp. Thai green curry paste (see notes) 1 tbsp. fish sauce or soy sauce 6-8 fresh cilantro sprigs

Notes: For a traditional Thai paste, mix 2 tbsp. Thai Green Curry powder with 1-2 tbsp. fish sauce depending on desired consistency. For a vegetarian friendly version, substitute an equal part water and oil combination for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1-2 tbsp. soy sauce to the dish you are preparing (not to the paste). Directions: In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5-6 minutes. Thoroughly mix in Thai green curry paste, add the quartered tomatoes and continue cooking over low heat for 5-6 minutes. Add chicken and cook, covered, over a medium heat for 10 minutes, stirring occasionally. Add the remaining ingredients excluding the cilantro sprigs, stir thoroughly, cover and simmer over a low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes. Serving Suggestions: Serve over rice. Recipe Summary: Servings: 4-6 Total time: 45 minutes Thanks to: Mike Johnston, Savory Spice Shop Owner

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