Yellow Curry Chicken with Marungay Purée
Marungay? Wat is dat? It’s a Filipino tree that produces drumstick-like bean pods and oval edible leaves. Actually, the pods, leaves, flowers, seeds and roots are all ebible — and medicinal too! Please do your own research. Well, I went hanapa’a my marungay tree and harvested the leaves — choke leaves. I had to find a way to preserve some leaves so not to waste. I decided to clean (a tedious task), rinse and parboil the leaves. After draining, blend in a food processor, with garlic, ginger, salt, pepper, lime juice, chicken bullion and olive oil. Keep adding oil until a thick paste is achieved. Next, cube and parcook about 2# boneless/skinless chicken thighs then add 1 can coconut milk, 3 Tbsp. yellow curry paste, 1 cup murungay puree, 1 Tbsp. chicken bullion, 1 diced round onion, 5 diced red potatoes, 1 julienned red bell pepper, 1 cup frozen peas and salt/pepper to taste. Cook over med/low heat until cooked through. Serve over brown rice and enjoy!
I know my Filipino friends going “ay sus”! But, sometimes gotta step outside of da box! You can buy marungay at your local farmers’ market. Marungay is also easy to grow from seeds or branch cuttings.