3 T. coconut oil
1 large onion, peeled and sliced
4 garlic cloves, peeled and minced
1 inch fresh ginger, peeled and minced
4 oz portabella mushrooms, sliced
2 T. curry powder
2 or 3 dried chiles
2 15oz cans unsweetened coconut milk
2 c good chicken stock
2 medium tomatoes, seeded and chopped
6 boneless chicken breasts, sliced into 1" strips
2 large yellow squash, sliced into 1" chunks
1 lime, zest grated, then juiced
1/4 c cilantro leaves, chopped
1/4 c basil leaves, chiffonaded
Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, ginger, and mushrooms and saute slowly until the onions are quite soft, about 15 minutes. Add the curry, chiles, milk, and chicken stock; simmer over medium heat until reduced and thickened, 20 to 30 minutes. Add the chicken, squash, lime juice, and zest; simmer until the chicken is cooked through, 10 to 15 minutes. Serve garnished with cilantro and basil.
