Just another day

Canvas bag in hand



strolling stands being seduced...........................




tonight, a potluck













Coconut Chicken Stew – yields 6 servings

2 tablespoons sesame oil
1 medium red onion
3 cloves garlic
1 red pepper
1 small red Thai chili
1/4-pound shiitake mushrooms – caps only, thinly sliced
2 Japanese eggplant – sliced into 1/2-inch rounds
3 small carrots – cut into 1/2-inch rounds
1-pint cherry tomatoes
1-can (13.5 ounces) coconut milk
1-pound boneless/skinless chicken breast – cut into 1-inch pieces
1 ear of corn – kernels only
1 English cucumber – cut into 1/2-inch rounds
1/4-cup Thai Basil leaves - torn
1/4-cup cilantro leaves
Salt tot taste

Heat a wok and add the sesame oil, onion, garlic, pepper and chili and cook until the onions brown. Then add in the eggplant, carrots, cherry tomatoes and coconut milk. Bring to a boil, and then reduce the flame to low. Cook covered for 15 minutes. Stir in the chicken, corn and cucumber and cook for 10 minutes. Add the bail and cilantro and salt. Serve over rice.