Flavors of the World Collection

INGREDIENTS:

1 lb. boneless, skinless chicken breasts, cut into bite-size cubes
1/2 tsp. Ground Turmeric
2 tsp. Mayan Sea Salt
1/2 tsp. Fine Black Malabar Pepper
2 Tbsp., plus 1 tsp. Thai Green Curry, divided
2 Tbsp. fish sauce*
1 Tbsp. coconut oil or vegetable oil
1/2 large onion, chopped
2 tsp. Minced Garlic
2 cups diced eggplant, zucchini or yellow squash
1 cup cherry tomatoes, halved
1 (13.5 oz) can coconut milk
1/2 cup water
6 to 8 sprigs of fresh cilantro or Thai basil, chopped

DIRECTIONS:

Toss chicken with Ground Turmeric, Mayan Sea Salt, Fine Black Malabar Pepper, and 1 tsp. of Thai Green Curry. Mix remaining 2 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste and set aside. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add Minced Garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer and cook for 10 min., stirring occasionally. Add cilantro or Thai basil and continue cooking, uncovered, 5 more min.
*For a seafood-free version, substitute 1 Tbsp. water plus 1 Tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 Tbsp. soy sauce to the final dish (not to the paste).

YIELD: 4 servings