Impromtu Dinner

Coconut Ginger Curry with Chicken

These cold cold nights have made me quite a homebody. While delivery is great, homemade is infinately better. I decided to whip up some delish without going to into comfort food. I have been curling up with How to Cook Everything a lot lately as a leisure read, Mr. Bittman has inspired me yet again! Through some curry powder into coconut milk and sauteed some veggies in peanut oil. While the sauce was cooking, it was missing something - tossed in some soy sauce and VOILA!

        

Coconut Ginger Curry with Chicken

prep time: 15 minutes

cook time: 20 minutes

1 green squash

1 yellow squash

2 large carrots

Large handful snow peas

1 to 2 chicken breasts, cubed into 1to 1 1/2 pieces, salt and pepper to taste

One medium size onion

2 cloves garlic

3 tablespoons freshly grated ginger (or to taste)

One can light coconut milk

1 tablespoon curry powder

about 1/4 cup soy sauce

Peanut oil for sauteing (I would not use olive oil, to big of a flavor against the curry)

Chop green and yellow squash, carrots, onion, and garlic. Put green and yellow squash and carrots in a large enough pan, use peanut oil to cook(I would recommend getting these started first as these veggies take time to soften and cook). In small sauce pan on low to medium heat add coconut milk, curry and soy sauce allow to warm until a small boil  keeping the heat even (I threw some ginger in here as well). Heat peanut oil and add onions, garlic and ginger (you can grate the ginger directly over the pan). Once brown and the flavor fills the air, add chicken. Add snow peas to chicken pan. Serve veggies and chicken together and dress with coconut ginger curry sauce. 

You could serve this over a bed of jasmine rice if you like as well.  The veggies can also be substituted out for whatever is fresh at your local grocer or even what you have frozen. I would put in some mushrooms the next time I make this.