Avocado Curry with Chicken

Normally I have been posting recipes using just canned, dried or storage goods. Sometimes it's best to think outside the box and use what you have on-hand. Try something different to keep your taste buds alive.  This recipe starts out with a very basic Curry Sauce. It's delicious even without the avocado.  The full recipe uses fresh ingredients.  You add whatever is in your pantry.  The veggies may be fresh or canned. Add meat if you have it.  Served over steamed rice, it makes a very filling meal.  I don't know any Preppers that don't have a supply of rice on-hand!

Avocado Curry   (ALA Karla)

Curry sauce:

1 small Avocado

14 oz. Coconut milk

½ cup Chicken broth or water

3 TBSP.  Soy Sauce 
2-3 TBSP. Green Curry Paste   (3 is really spicy)

½ Lime, juiced   (I used 2 TBSP prepared)

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1 # Chicken boneless skinless thighs or breast meat- cubed

½   small onion- cut into strips

2 TBSP. oil of choice

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2 cups Green beans

1 large handful baby Carrots

1 small Zucchini- cubed

Big handful of “B” potatoes- cubed

½ green or red bell pepper cut into strips

1 small can chunk Pineapple with juice

Add last to sauce right before serving:

1 cup large Fresh Basil Leaves

1 small Avocado

Combine curry ingredients in a 4 qt. heavy saucepan.  Use an immersion blender to blend it smooth.  You may also mix in a regular blender.  If sauce is too thick, add more broth or water.   Bring to a boil, turn down to simmer while stir frying the other ingredients.

In a heavy skillet add a couple TBSP. of olive oil.  Add the chicken and onion stir frying until it is just done. Using another ½ cup of broth deglaze the pan, scraping up the flavor loaded fond.  Add this to the contents of the saucepan.

Add the veggies and pineapple to the curry sauce and bring back to a simmer.  Cook until potatoes are done.   Stir in the additional avocado and fresh basil, cook until the basil wilts.  Serve with hot steamed rice.

 Garnish with fresh basil and avocado.