Thai Red Curry with Chicken and why leftover moussaka rocks...

Here is tonight's dinner in all its coco-nutty splendor. I browned some chicken breast chunks, then I added a good heaping tablespoon of red curry paste, 1/2 of a chopped large onion, one smallish eggplant, a large handful of fresh basil, and about 4 cups of spinach, followed by two cans of coconut milk. I let it simmer until the chicken was done, and served it in bowls over shredded cabbage and more raw spinach. It was really good, and I have enough left over for lunches for tomorrow.

I was pleasantly surprised today at lunch when I re-heated leftover moussaka and ate it over salad. The flavors had melded, and the cinnamon with the herbs was quite good second time around. Even the turnips had improved...