Coconut Curry Chicken and Vegetables is one of the dishes taught at the Just Cook! classes at Just Food.

There was a time not long ago when restaurants didn’t collaborate and chefs did not share.

Secrets were the intellectual property of the establishment, and helping another eatery meant you loaned out a sleeve of go-cups on a busy weekend. It was as if the joy of sharing and appreciation of the collaborative dining experience were achievements yet to be unlocked.

How things have changed.

Today we see a growing number of restaurants owned by chefs and a thriving family tree of culinary mentors that are training the next generation. Chefs are setting up shop in real neighborhoods that were long in need of revival.

Local farmers and eager restaurateurs are working together to increase purchases of local food and make the transaction economical and convenient. Chefs are teaching low-income residents how to cook at Just Food. Not only are these chefs helping each other but they are also assisting in the community together.

Just Food has pondered and delivered many solutions to hunger in our community over the last several years. Implementing a choice-based system, providing locally grown food and offering cooking classes are just a few examples. The “teach a man to fish” proverb can’t define the effect that cooking, from scratch, at home brings to a family in need.

People want to learn how to cook, and the lesson plan is always more effective when taught by someone with a genuine taste and professional passion for the subject. It’s proven that when our community combines talents, we can solve big issues in our society.

Attend a Just Cook! class, and you’ll be amazed by the diversity of students and their respective tastes in food. And you’ll see first-hand that chefs do collaborate. Teach a class and you will experience the reward that comes from sharing secrets and giving to your community. Like I discovered myself, you might just find that many of the students could be teaching you.

Below is one of the original recipes from the cooking classes. The Just Cook! classes were founded to teach anyone how to cook restaurant-style meals at home for around $2 per portion or less. Contact Just Food for a schedule of classes.

Coconut Curry Chicken and Vegetables

Ingredients

8 chicken thighs

2 tablespoons olive oil

2 carrots, medium dice

6 green onions, cut in 2-inch lengths

1 red bell pepper, medium dice

6 leaves kale, stemmed and chopped

1/2 cup frozen peas

8 small potatoes

1 thumb ginger, cut in large pieces

1 quart chicken stock

2 12-ounce cans coconut milk

2 tablespoons curry powder

1/2 cup fresh cilantro, chopped

1 lime, cut in wedges

Directions

In a large pot, brown the chicken, potatoes, green onion bottoms, herb stems and vegetable scraps in olive oil. Add the ginger and chicken stock and simmer on high until potatoes are tender.

While simmering, prepare other vegetables, paying close attention to proper cutting techniques. Remove chicken and potatoes and strain stock (de-bone and chop chicken when cool).

In same pot, simmer the coconut milk, curry powder, carrots and strained chicken stock. Reduce by half, then add chicken and potatoes. Simmer for 5 minutes then add remaining vegetables and simmer 1 minute.

Serve over rice and garnish with cilantro and lime. Substitute any fresh garden ingredients when available.

Serves: 8

— Rick Martin is executive chef and owner of Limestone Pizza. He is a contract trainer for Lawrence Public Schools Food Service and the Kansas Department of Education Child Nutrition and Wellness, as well as a consulting chef for Just Food Kansas. He has been preparing food for the Lawrence community for over 20 years.