2 boneless chicken breasts, cut into small pieces
1 carrot, peeled and small diced
1 parsnip, peeled and small diced
1/2 onion, small diced
3 cloves garlic, minced
1 tsp ginger, minced
1 c. chopped mushrooms
1/2 idaho potato, peeled and small diced (any potato will work)
2 tbs of either red or green Mae Plow Asian curry
1 can coconut milk
1/3 c. soy sauce or sweet soy
2 scallions chopped
Place a large skillet or roasting pot on the stove and heat. Add about a tablespoon of cooking oil to get hot. Season the chicken with salt and pepper and place in the skillet to sear. Let the chicken brown on all sides and then add the onions. Cook for another 2 minutes and then begin to add the rest of the vegetables. Let them heat up and cook for about 3 to 4 minutes, stirring occasionally. Next stir in the curry paste and let that cook and release the flavors for about another 2-3 minutes making sure all the vegetables are evenly coated. Finally add th soy sauce and the coconut milk and let the mixture simmer until the vegetables are cooked through but not over done. Approximately 10 minutes or so, stirring occasionally. If the mixture becomes too thick, add a touch of water to thin. The dish is done when the vegetables are fork tender. Serve with jasmine rice and chopped scallions.
Also note this dish can be made vegetarian as well or shrimp, pork or beef can be substituted for chicken as well. The same cooking technique is applied.