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[nverland]

Coconut Chicken with Thai Curry and Basil
Serves: 4

1 tablespoon yellow curry paste
12 ounces light coconut milk
1 tablespoon olive oil
4 chicken breasts, about 4 to 6 oz each, cut into strips
1 small onion, chopped
1 teaspoon minced garlic
2 cups chicken stock
1 medium eggplant (preferably Japanese), peeled and chopped into 1" cubes
salt to taste
freshly ground black pepper
1/4 cup thinly sliced basil leaves, preferably Thai basil

1. Combine the curry paste and coconut milk in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large non-skillet over medium-high heat. Add the chicken and brown, about 5 minutes. Lower the heat to medium, add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken stock, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplant and the remaining chicken stock. Simmer until the eggplant becomes tender, about 10 minutes.

4. Stir in the basil and curry mixture. Adjust the salt and pepper.









Kootu Curry

1⁄2 cup plus 6 tablespoons unsweetened coconut (see note)
1 1⁄2 teaspoons ground ginger
1 1⁄2 teaspoons ground coriander
1 1⁄2 teaspoons ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon dry mustard
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon cayenne
1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes, 3 cups
2 1⁄4 cups reduced-sodium vegetable broth
2 1⁄4 cups peeled, diced eggplant
1 1⁄2 cups chopped green beans
3⁄4 cup canned chick peas, drained and rinsed
2 teaspoons canola oil
3⁄4 cup thinly sliced shallots
1 tablespoon lemon juice

Place 1⁄2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper and cayenne in spice grinder or mini food processor; grind or process until about the consistency of coarse sand.

Stir potatoes and broth with spice mixture in large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer slowly 10 minutes.

Add eggplant, green beans and chick peas. Cover and continue simmering slowly until vegetables are quite tender, about 30 minutes.

Meanwhile, toast remaining 6 tablespoons coconut in dry skillet over medium heat until lightly browned. Pour into bowl and set aside.

Heat oil in same skillet now set over medium-low heat. Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 12 minutes.

Stir lemon juice into stew. Serve stew in bowls, topped with toasted coconut and frizzled shallots.

Note: Unsweetened coconut, sometimes called "desiccated coconut," is simply dried, shaved coconut flakes. It's found in gourmet markets, East Indian markets and health food stores. Do not substitute sweetened coconut, found in baking aisles of most supermarkets.

Makes 6 servings.