This was the first year we had a garden. We bought the materials for garden boxes last November during a Black Friday event and then once the frost had cleared, I just couldn’t bring myself to start the garden. I was so afraid of failure that I just ignored all the wood sitting right next to my car in the garage, pretending it didn’t exist. But then everyone else started posting about their gardens so I decided to just bite the bullet and do my best.
I went to the local hardwood store, bought a lot of compost, dirt, fertilizer, and tools for the garden. Within a few weeks, plants were dying. It was awful. Luckily a neighbor suggested I switch from very early morning watering to evening watering and a miracle happened – our garden exploded with leaves! In August, our garden was so full of vegetables that I had been giving vegetables away by the bag full.
One evening it was almost dinner time and I just couldn’t even handle the idea of making dinner. I looked out my window and saw all of the vegetables growing and realized that this was my chance to really use what I had grown without using them as just a side dish or to make yet another zucchini meal. So instead of the usual, I grabbed my Masaman curry paste, a couple of cans of coconut milk, and went outside and grabbed a bowl full of vegetables.
Masaman Curry Recipe
- 1 teaspoon garlic
- 2 cups cubed chicken
- 2 cans coconut milk
- 2 tablespoons Masaman curry paste
- 1 teaspoon fish sauce
- Vegetables cubed (onions, potatoes, carrots, zucchini, corn, peas, etc)
In a frying pan, cook the chicken. Add seasonings as desired (salt, garlic powder, onion powder, etc). Once cooked, add in garlic and onion (if using). Cook for about 1-2 minutes. Turn the heat to medium and add in coconut milk, curry paste, and fish sauce (the fish sauce is really optional, if you don’t have any, it will be okay this time). Add in less curry paste for less spiciness and more paste for more spice. Once the milk is simmering, add in the vegetables. Do not let the mixture boil. Cook for about 20 minutes or until vegetables are done. Serve over Jasmine Rice.