Dark Meat and Veggie Red Curry

Curries are awesome one pot meals that you can throw together with lots of staples. I decided to use dark meat to be more economical - there was a 5 dollar difference between organic thigh and breast meat. And I think you get richer flavor from dark meat anyway. My mom swore that this was a little too spicy for her liking, but I begged to differ on that one. I didn't even use cayenne, which I typically do. Musta been the jalapenos. Overall I thought it was pretty tasty and it saves very well. and I think I made enough for about 6 people

in a rice cooker or seperate pot, cook up 1 cup of brown rice in double the water.

spices used:

Salt and Pepper

cumin

tumeric

red pepper flakes

2 bay leaves

ginger powder

1 pack of dark meat chicken.

1 medium onion diced

4 cloves of garlic minced

2 potatos, peeled and cleaned - chopped into 1 inch cubes

5 carrots - peeled an sliced

4 - jalapenos - seeded, white ribs removed

1 mini bag of cauliflower - equivilant to about a 1/4 head

2 handfulls of frozen peas = about 3/4 - 1 cup

1 can (14 oz or so) coconut milk

1/3 box of chicken broth

3 tablespoons of red curry paste

3 tablespoons of brown sugar

2 tablespoons of fish sauce (patis)

a large handful of fresh cilantro for garnish

heat to medium a large pot. add a generous amount of EVOO (extra virgin olive oil). Slice the meat into cubes then drop in. season with salt and pepper. Also season with a teaspoon of cumin, a generous sprinkle of tumeric, a 1/2 tsp or so of red pepper flakes, and a sprinkle of ground ginger. Start peeling and chopping the rest of the veggies and add them in as you go. Be sure to add the potatos pretty early as they would take longer to cook. After the last veggie has been added, pop a can of coconut milk and pour in, soon to be followed by a chicken broth. add paste in, into one section. be sure to break it down thoroughly and stir very very well. Then sprinkle in the brown sugar and fish sauce. heat to boiling. mix in a large handful of fresh chopped cilantro at the end. mix to wilt. Serve over brown rice.