Curried Anything
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon butter
  • 1 eggplant, unpeeled, diced
  • 2 tablespoon ginger, minced
  • 2 green onions, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoon madras curry powder
  • 1 summer squash, diced
  • 1 potato, peeled and diced
  • one 13-ounce can coconut milk
  • 1 1/2 cup chicken broth
  • 1/4 teaspoon sambal chile paste
  • 2 cup cooked chicken, chopped
  • salt and freshly ground black pepper, to taste
  • 4 cup cooked rice
Directions
  1. Melt the butter in a large saucepan over high heat, add the eggplant, and sauté until soft. Add the ginger, green onions, and garlic. Sprinkle the curry powder into the pan and toast for a moment. Add the squash and potato, stirring to coat them with the spices.
  2. Continue to stir for a few minutes, then add the coconut milk, broth, and chile paste. Bring to a gentle boil, add the chicken, then reduce heat and simmer for 15 minutes. Season with salt and pepper, to taste, and serve over rice.