Ingredients:
1 lb. boneless skinless chicken, cut into cubes
1/2 tsp. ground turmeric
2 cups coconut milk
2 tbsp. Thai green curry paste (see notes)
2 cups eggplant, zucchini or yellow squash peeled and diced
1 tomato, quartered
1/2 cup water
6-8 fresh cilantro sprigs
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Thai Green Curry Paste:
Mix 2 tbsp. Thai Green Curry powder with 2 tbsp. fish sauce. For a vegetarian friendly version, substitute 1 tbsp. water and 1 tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 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 medium heat for 10 minutes, stirring occasionally. Add the remaining ingredients excluding the cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes.
Serving Suggestions:
Serve over rice.
Yields: 4-6 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder
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