Hi everyone! The following is a story of love of cooking and food, love of giving, getting back and giving more.
In a nutshell, I love to make big batches of food and I had a lot of vegetables I wanted to use up from my farm co-op before they went bad.
For the above reasons, I made a LOT of Thai squash chicken curry the other day-too much.
I offered the extra up on facebook to the first person who emailed me that they wanted it. My neighbors Angela and Greg won!
I dropped it off, they gave me fresh basil from their garden!
They loved the curry so much that they made me cookies and sent them over in the tupperware I gave them.
An hour after receiving the cookies, my former babysitter who was visiting from college came by to say farewell as she was returning to school. I gave her some of the cookies for her long road trip.
What a town! What love and gratitude all around! One big circle of love and food!
Enjoy the curry recipe!
Coconut Squash Chicken Curry:
3 cups cubed, raw chicken,
4 TBS curry paste-I used Kaeng Par but you can use red, green or Massaman curry paste from most supermarkets and any Asian Food Market
2 cans coconut milk
3 cups cooked mashed squash-from 3 acorn sized squash, or any type
1 small sweet potato, peeled, cubed about 1/2″
2 small white potatoes, cubed about 1/2″
1 lime , juiced
1/4 cup agave syrup plus more if you like it sweeter which I do
1/4 cup lightly packed ,washed basil leaves
Chopped peanuts and cilantro for garnish
In a large pot over medium heat, add curry paste. Stir for a few minutes and then add in the coconut milk and agave syrup. Stir until combined.
Add in the potatoes , sweet potatoes and chicken and cook for 10 minutes over low to medium flame.
Add in the squash and stir until combined.
Add in the lime juice and the basil.
Check to see if potatoes and chicken are cooked through and serve over hot white, brown or sticky rice.
Garnish with chopped peanuts and chopped cilantro if you like.