This dish was a staple at our house during the first 9 months of my daughter’s life. She was soy-intolerant (and possibly dairy, we were never quite sure) so while I was nursing exclusively I was on an annoyingly limited diet. This dish is soy, dairy, and gluten-free, and is very tasty and easy to make. It’s a good catch-all for root veggies – you can use potatoes, sweet potatoes, turnips, carrots – whatever you have on hand. I’ve also used summer squash, cut into largish chunks.

For the curry:

1 package organic boneless skinless chicken thighs
1/2 can organic whole coconut milk (I love the Whole Foods house brand – inexpensive and delicious)
1/2 jar (about 2 tbsp) Thai red curry paste (this is also great with the green curry paste)
minced ginger and garlic to taste
1 cup peeled and cubed sweet potato
1/2 cup sliced shiitake mushrooms

For the rice:
1.5 cups brown basmati rice, rinsed
1 tsp grated fresh turmeric
1 tsp grated fresh ginger
1 tsp grated fresh garlic
1 tbsp butter
dash salt
water according to package directions or rice cooker directions

Preheat oven to 350 degrees.

Throw all the rice ingredients into your rice cooker and set for brown rice (or cook it on the stove). Brown rice takes about 2 hours in my rice cooker so I have to remember to start it early.

Whisk curry paste, garlic, and ginger with coconut milk. Arrange chicken and vegetables in a baking dish and pour curry sauce over the top. Bake for 30 minutes covered, 30 minutes uncovered. Test the vegetables to make sure they are fully cooked. Serve over rice. You can garnish with fresh cilantro or Thai basil if you have it on hand.