Eatwell Farmhouse Kitchen
For each of the Sauce parties this year I cooked up several of our Bruces. It was a great opportunity for people to literally taste the difference, and as we are now getting into full swing of processing our birds I am focusing much of my cooking on chicken dishes. This is a different type of bird than what we are all accustomed to from the market, so this is a learning time for me. Last night I made a Thai inspired Chicken with Coconut Green Curry sauce. This recipe would be equally delicious made with tofu, either fried or plain. So for those of you who have the Summer Squash this week here is the recipe:
1 whole Bruce or for a vegetarian version use at least 1 lb of Tofu
4 TB good Oil
1 or 2 Onions, chopped
1 Serrano Chili, minced, depending on how much heat you like use the seeds for more spice or remove for less - also this was fairly mild so you could certainly use more of the peppers
Summer Squash, cut into bite sized chunks
1 or 2 cloves of Garlic
2 TB Fish Sauce
2 cans of Coconut Milk
1 TB Green Curry Paste, more or less to taste
2 - 4 Sprigs of Lemon Verbena
2-4 Lunchbox Peppers, tops removed, the rest chunked
4 of the Red Tomatoes, quartered
In a dutch oven, or heavy bottomed pot with a well fitting lid, heat the oil over medium to high temp. Throw in the onion and sauté until glassy, add the garlic and the serrano pepper, cooking another minute or two. Put the chicken in the pot and cook on one side until somewhat browned, repeat on other side. Once browned, turn the temp down a bit, add the fish sauce, curry paste and mix into the onions and pepper. Add the coconut milk, mixing it around once the cream has melted in. Cover and cook on a low simmer for about 45 minutes. This could also cook in a preheated oven or a stock pot. Add the lunchbox peppers, tomatoes and the summer squash and cook until the chicken is really tender, probably about another 30 minutes, maybe a bit more.
If you are using Tofu, you could brown the tofu a bit right after you put the fish sauce and green curry paste in, or add it to the pot after the coconut milk. With the coconut milk add the lunchbox peppers, tomatoes and summer squash, cook until the veg is tender. Serve with rice or noodles.