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Author Notes: This recipe is the perfect way to get rid of those vegetables from your CSA that are about to go bad. I usually use squash, onion, and pepper, but feel free to substitute with whatever you like or have on hand. —Micki Balder
Serves 2, with the potential for leftovers
- 2 chicken breasts, chopped into 1 in. cubes
- 2 small-medium zucchini or summer squash
- 1 onion
- 1 pepper
- 1/2 mango
- 3 tablespoons yellow curry paste
- 1 cup coconut milk
- 1 teaspoon light brown sugar
- 1/2 teaspoon fish sauce
- Chop the zucchini, onion, and pepper into similar sized pieces (about 3/4 in.) and set aside. Chop the mango, and set aside separately from the vegetables.
- Heat a large saute pan over low-medium heat, add the curry paste and a few tablespoons of coconut milk (if you're using a fresh can, use the creamy part from the top!) and heat while stirring until fragrant and bubbly. Turn up the heat to medium, add the chopped chicken breast, stirring to coat, and saute until the chicken is cooked through, about 5-7 minutes.
- Once the chicken is cooked through, add the vegetables, then the rest of the coconut milk. I usually start adding a little bit at a time until I find the consistency that I want, so depending on how thin/thick you like your curry, you may find yourself adding more or less coconut milk. Give the curry a good stir, turn the heat to low so it's just simmering, cover with a lid, and allow to cook until the vegetables are cooked through but still have some crunch to them, about 10 minutes.
- Remove from the heat, add the brown sugar, fish sauce, and mango, and serve over rice (I prefer short grain).
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash