… or, Thai Coconut Chicken Stew.
So, this recipe was kind of a dud. It wasn’t bad at all… in fact, it was quite tasty. But it did not taste at all like what it was supposed to taste like. I used this recipe for Green Curry Veggies, and added chicken for the meatatarian. But… it didn’t taste like curry at all! It tasted like a coconutty chicken soup! Which was actually really good, but not exactly what I was going for.
I think the problem was the green curry paste I used. All the recipes I looked up said green curry is super spicy and to add it slowly and work your way up. So I only added what the recipe said to add. I tasted it, and it wasn’t spicy, nor did it taste like curry. So I added more, which doubled the amount the recipe called for. I tasted again. Still nothing.
I sniffed the jar of curry paste. It didn’t smell spicy, so I tried some straight from the jar. It was salty, but not spicy. And definitely not what I think of when I think curry. So… long story short… If you make this with real curry paste, I imagine it will be really good. If you’re in the mood for some warm and comforting chicken stew, omit the curry paste.
Green Curry Chicken and Veggies, or Thai Coconut Chicken Stew
(adapted from Food & Wine)
- 1 1/2 tbsp canola oil
- 1 onion, sliced thin
- 1-2 tsp green curry paste
- 1 15 oz. can unsweetened coconut milk
- 1 cup low-sodium chicken broth
- 1 1/2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can bamboo shoots, drained
- 5 carrots, chopped
- 1/2 head cauliflower, chopped
- 1 tomato, chopped
- 2 tsp lime juice
- 1/3 cup fresh basil, thinly sliced
In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
Add the coconut milk and broth and bring to a boil.
Stir in the soy sauce, brown sugar, salt, bamboo shoots, carrots, cauliflower and chicken. Reduce the heat and simmer, partially covered, until the vegetables are tender and chicken is cooked through, about 10 minutes.
Stir in the tomato and heat through, about 2 minutes.
Remove from the heat and add the lime juice and basil.
Serve over rice!
I’d make this again, if I was in the mood for chicken soup… but next time I want curry, I’m definitely sticking to the last curry recipe I made!
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