I decided to cook a dish of Malaysian chicken curry with some of these homegrown goodies.
This dish is very easy to made, in a small pot, stir together chicken, tomatoes and curry paste, cook over medium to high heat for 3 minutes.
Add milk, squash, stir and mix well, cover pot with lid, let it cook for 5 minutes.
Dish should be bubbly now, turn down heat to medium low, add okras and cover pot with lid and continue to let it simmer for another 10 minutes, toss in basil.
Serve over rice and black beans.
Ingredients:
2 Tbs Chicken/fish curry paste
1 lb chicken thighs (boneless and skinless), cut in bite size
2 whole tomatoes, cut in wedges
1 yellow squash, cut in slices
7-10 okras, trim tips off
bunch of fresh basils
1/2 cup milk.
