You can make this curry with pretty much any vegetable in your Multi-Farm Produce box, including eggplant and potatoes!
Ingredients:
2 boneless chicken breasts or 3-4 thighs
1 can of coconut milk
2 cups of chicken broth
Curry paste to taste
2 cloves of garlic
1 summer squash
2-3 carrots
1 sweet peppers
1/4 cup basil leaves
1/2 tsp salt
Rice if desired
Directions:
Cut the chicken into 1-inch chunks, and sprinkle with salt and pepper.
Cook the chicken pieces in some extra virgin olive oil over medium-high heat until browned on the outside but not quite cooked all the way through. (Don’t let the chicken pieces touch as they cook so they brown better; you can sauté it in 2 batches if you need to.)
Add a splash of sherry, white wine, or chicken stock and deglaze the pan, then put the chicken and sauce aside.
Cut up the vegetables you are using into bite-size chunks and chop up the garlic.
Add 1 TBS of olive oil to the same pan you cooked the chicken in, and sauté the garlic for a minute, then add the chopped vegetables and cook another 8-10 minutes until partly tender.
Add 2-4 TBS curry paste (or the whole jar!) and another splash of sherry or broth and stir well to deglaze the pan and incorporate the curry paste.
Add to the cooked chicken, the coconut milk, and 1-2 cups of broth, depending on how soupy you want the curry.
Cook on low until vegetables are tender and chicken is thoroughly cooked, about 30 minutes.
