Recipe: Spooky's Thai-Inspired Chicken (using zucchini, tomatoes and coconut milk)

SPOOKY'S THAI-INSPIRED CHICKEN

"Decided to have a whack at making a Thai dinner with whatever I had in the kitchen and no cookbook... we really liked the result, and it was fairly easy. I was running on memories of kai curries from Thai restaurants that I've been to, but I wouldn't call this authentic."

1 Tablespoon oil or ghee
2 medium onions, diced
2 Tablespoons Sambal Oelek (or chili garlic paste)
Water (as needed)
3 whole boneless skinless chicken breasts (or equivalent amount of turkey breast) chopped into big cubes (roughly 1-inch square)
2 medium tomatoes, cut up finely
6 cloves garlic, crushed (only 2 if you use chili-garlic paste)
1 teaspoon garam masala
1 teaspoon ground cumin
2 cans coconut milk
1 medium zucchini, roughly cubed
Thai basil (for garnish)
Hot cooked rice (for serving)

Heat a large heavy pan. Add oil, and allow the oil to get hot. Add the onions and sambal oelek and cook until onions are translucent. Add a little water to keep it from sticking, if necessary.

Add cubed chicken breast and stir thoroughly. Allow to cook for a minute or three, and add the tomatoes and garlic and more water if necessary to prevent sticking. Add the garam masala, the cumin (if using) and stir well. Add the coconut milk. Bring to the boil and simmer uncovered until milk is slightly reduced. It will still be fairly runny.

Ten minutes before ready to serve dinner, add the zucchini and stir under until all zucchini pieces are submerged. Stir periodically over the next ten minutes, carefully avoiding mangling the zucchini. If you need a little more time, turn the heat to low and don't stir until ready to serve.

Garnish with Thai basil. Serve over rice.

Makes 4-5 servings
Adapted from source: dawna (Spooky), 1990's