YELLOW CURRY CHICKEN WITH MAITAKE,
PUMPKIN, AND KALE
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
Method:
1. Heat oil in large skillet or wok. Brown garlic, add yellow curry paste, and stir until fragrant.
2. Add chicken, cook 5 minutes. Then add the coconut milk and water. Stir until the browned bits on the bottom of the pan are dissolved.
3. Add maitake, the kale and the pumpkin.
4. Cook for 15 minutes, stirring occasionally, or until the pumpkin is tender.
5. Season to taste.
6. This dish is usually served with rice.
Food tasting for 4-6 people
PUMPKIN, AND KALE
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1 1/2 tablespoons yellow curry paste
- 6 ounces chicken cutlets
- 7 ounces coconut milk
- 3 ounces water
- 4 ounces maitake, in medium-sized pieces
- 1 cup kale, shredded
- 1/2 cup pumpkin, sliced
- Salt and pepper to taste
Method:
1. Heat oil in large skillet or wok. Brown garlic, add yellow curry paste, and stir until fragrant.
2. Add chicken, cook 5 minutes. Then add the coconut milk and water. Stir until the browned bits on the bottom of the pan are dissolved.
3. Add maitake, the kale and the pumpkin.
4. Cook for 15 minutes, stirring occasionally, or until the pumpkin is tender.
5. Season to taste.
6. This dish is usually served with rice.
Food tasting for 4-6 people
