COCONUT CHICKEN CURRY

Ingredients:

1 large heirloom dark tomato 

8 cherry tomato's

4 medium new potatoes 

2 yellow squash 

1 medium onion minced

3 cloves of garlic minced

3 clove sized pieces of ginger minced

3 tbsp butter

2 tbsp Panang curry paste

1 19 fl oz May Ploy Coconut milk

6 chicken breasts thawed and whole

Instructions:

1) On low heat melt butter into large pan and add garlic, ginger and onion.  Simmer covered until onions are soft and slightly brown.  

2) Cut potatoes, tomatoes, and squash into small pieces and set aside.

3) Take off lid and add curry paste and stir.  Add 1/4th of coconut milk and stir.  

4) Evenly place chicken in pan and add vegetables on top.  Add the remainder of coconut milk, then fill up can and add water till there is about an inch free at the top.  Cover and cook on a medium high heat for 45min to 1hr till chicken is cooked, stirring occasionally.

5) Push chicken with a spoon to separate it in smaller pieces.  Reduce heat to low and simmer for 15- 30 min.

6) Serve immediately.  Eat with rice or naan. 

Browned and ready onion,
garlic and ginger base

Mae Ploy Coconut Milk,
Panang Curry Pas

Yellow Squash from SHILOH ORGANICS

Dark and Cherry tomato's from
SHILOH ORGANICS

New Potatos

Add Ingredients leaving 1 inch

YUM YUM.