red curry.

Coldest and wettest April in Vancouver, ever. A good night for a curry!

Butternut Squash and Chicken Red Curry with Kaffir Galangal Rice

Kaffir Galangal Rice

1 1/2 cups short grain brown rice

2 cups water

1/2 cup coconut milk (I use light)

1/2 tsp sesame oil

5 kaffir lime leaves

2 pieces of dried galangal (2" pieces) - you can use ginger if you can't find galangal

salt to taste

Put everything into rice cooker and let it do its magic! Or, if you don't have a rice cooker, put everything into saucepan with an additional 1/3 cup of water and let it come to the boil and reduce to a simmer and let cook for between 35-40 minutes or until done. Remove the lime leaves and galangal before serving.

Butternut Squash and Chicken Red Curry

6 boneless, skinless organic chicken thighs, cut in half

turmeric

2 tbsp cooking oil (I used Grapeseed)

1/2 white onion, chopped

2 cups butternut squash, peeled and chopped into 1/2" chunks

1 yellow pepper, chopped

4 tbsp red curry paste

1 can coconut milk (I use light)

1 bunch of dandelion greens, chopped

4 green onions, finely chopped

1 tbsp fish sauce

1 tbsp sugar

juice of one lime (or two if the lime isn't too juicy!)

salt to taste

Garnishes

plain yogurt

cilantro, finely chopped

Sprinkle chicken with turmeric and brown in 1 tbsp oil in a heavy bottomed pot over high heat. Remove chicken from pot and lower heat to medium. Add other tbsp of oil and add red curry paste, cook for 1 minute. Add 1/2 cup of coconut milk and whisk well. Add chicken back into pot with squash and peppers and the remaining

coconut milk. Let simmer for 20 minutes, stirring often. Add fish sauce, sugar, green onions and dandelion greens. Stir well and simmer for 4 minutes. Season with salt.

Serve with rice and garnishes.

Serves 4