Thursday, October 13, 2011

Thai Lime Coconut Chicken Curry

It's a great thing when farmer's markets lead you to good deals and fresh healthy whole foods. It's even better when they are new and way more delicious than your basic go to items. Thank you to the Santa Cruz Farmer's Markets (I've been frequenting many of the different daily ones)
(photo from Serious Eats) A new squash experience: More Sweet and Nutty than others!
This tasted ridiculously delicious. Way better than anything I should be able to create from random. It gets its own dedicated post!
It started with Delicata Squash and Kaffir Lime Leaves (also labeled as makroot leaves). They are both epic. So much flavor in just one whole food each. Thank you to the staff at the UCSC Campus Farmer's Market for the suggestions (not the combo, just the individual ingredients).
Then combine with lots of other good spices, herbs, and ingredients and I don't know how I do it. No need for grains/bread/legumes/dairy when you have super extra delicious whole foods that are even excellent on their own, and provide way more nutrition.
Sometimes I'm stoked on the food I make. Other times I like it so much it's almost less enjoyable because I'm bummed that everyone I know can't enjoy it as well! This is by far one of those times. Creamy, sweet, a little spicy but not really, a little tangy but not fruity. Excellent textures for days.
First time in a while I've done some real cooking/put a bit of extra time in and it was so incredibly worth it. Ahhhhh satisfaction. Ok onto the ingredients:
  • Chicken Breast (from earlier) baked with Basil, Thyme, Coconut Oil, splash of Temari
  • 1/2-2/3 Can Lite Coconut Milk with several Kaffir Lime Leaves, 1/4 bunch Cilantro, 2T Lemon Juice, 2 shakes Dried Basil, 1T Green Thai Curry Paste, 1 Chopped Shallot 
  • 1 Baked Delicata Squash sliced/in coconut oil 
  • Grilled Brussel Sprouts with Mustard Powder, S&P, Coconut Oil
I baked the chicken in the oven at 375º for 20 minutes and then sliced it up. The squash was 400º for 45min-hour (until super soft and browning).  I browned the Sprouts on medium high heat at first and then reduced the heat to low to cook for a pretty long time, covered, until starting to get soft, and then added the curry mix (mix all ingredients in bowl w/ hand blender or food processor/blender), squash, and chicken.

This was the perfect meal for me to refuel and prepare to rebuild for another day. The proper protein from a free range boneless skinless chicken breast, just enough healthy fat from almost a full can of coconut milk (I could do a full can if extra hungry), and 1 whole winter squash that's not too big or too small. And a hearty flavorful meal at that!
 I must make this over and over again. Hopefully in XL quantities to share and store for later. Definitely the best chicken curry sauce i've made!

I'd also like to use a red purple onion (never know which to call them) because they taste so good in curry's! Sweet yet with a bite.


  1. That looks really good. I've never made a curry but I should try it. How does delicata squash compare to other squashes in flavor? And can you post a picture of what it looks like before you cut it up and add it to the curry?

    Well done bro!

  2. picture is up, making curry is so easy (like soup) with coconut milk! just keep tweaking until satisfied.

  3. Looks great! I love delicata squash and Thai food.


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