Thai Green Curry (With Daylilies)

Daylily flower buds are currently in season and the hot weather made me crave something fragrant as to awaken the appetite. While it might seem counter-intuitive, a Thai green curry is a creative way to use up the buds I collected from the garden. These delectable mild flavored flowers are a prized vegetable in Asia, and aptly named “Golden Needles.” Make sure you’ve correctly identified Hemerocallis fulva rather than oriental lilies, and since some people can have allergic reactions, make sure that you’ve taken precautions as far as whether or not they’re edible for you.

I prefer to cook my chicken separate from the curry, but you can throw it together. Normally it’s made with breast, but I much prefer a thigh with the skin pan crisped. If you prefer to cook it all at once, then use a breast, cut into bite sized pieces.

Ingredients

• 1 tablespoon coconut oil (or cooking oil)
• 1/4 cup daylily buds
• 1/4 cup onions, sliced
• 1/4 cup bell pepper, sliced
• 1/4 cup snap green peas (optional)
• 1/4 cup eggplant, sliced (optional)
• 2 tablespoons Thai green curry paste
• 1/2 cup chicken stock (or 1 tablespoon chicken bouillon and 1/2 cup coconut milk)
• 1 boneless chicken thigh, skin on (or cubed boneless, skinless chicken breast)
• 1 cup coconut milk
• 1 tablespoon lime juice
• 1/4 teaspoon lime zest
• 1/2 teaspoon grated ginger
• 3 – 4 sprigs basil, plus more for garnish
• Lime wedges
• 1 bowl rice, cooked

1. Skip this step if you plan on using breast cooked in the curry. Cook chicken thigh, skin side down over high heat until skin is crispy. Flip and cook meat side, covered, until cooked through. Remove from pan, slice, and set to the side.
2. Sautee daylily buds, onion, pepper, eggplant (if using), snap green peas (if using), over medium high heat in coconut oil until eggplant is softened.
3. If using cubed chicken breast, add now and heat until cooked through.
4. Add lime zest, grated ginger, basil, curry paste and sautee until fragrant.
5. Add coconut milk, chicken stock/bouillon, and lime juice and simmer for 2 more minutes.
6. Remove from heat, serve with lime wedges, rice, and more basil for garnish.