While virtually every one of us in the entire country is in a deep freeze, let us share with you a delicious, easy, warming, comfortable stew. We especially love this recipe because it’s so versatile, as we’ll explain.
- 1 Tbl canola or other oil
- 1-2 cloves garlic, minced
- 2-3 tsp green or red curry paste
- 1 or 2 boneless chicken breasts (or shrimp or tofu or whatever protein you choose), cut into thin strips (see note #1).
- Vegetables. Suggestions include an assortment of your choice, such as:
- String beans
- Red pepper
- Sliced onions or scallions
- 1 14-oz can coconut milk
- zest and juice of 1 lime
- 1 Tbl fish sauce
- cilantro, chopped
- chopped peanuts (optional)
- cooked brown rice
Heat the oil and garlic in a large skillet over medium-low heat for 30 seconds or so — just long enough that you can start to smell the fragrance of the garlic cooking. Add the curry paste and cook, stirring, for another 30 seconds. Add the chicken and cook another 3 minutes. Stir in the vegetables, coconut milk, zest and lime juice, and the fish sauce (see note #2). Bring to a boil, and then turn down the heat to a simmer. Continue to cook until the chicken is cooked through, 5-7 minutes.
Sprinkle with cilantro and, if you like, peanuts.
Serve over rice.
Note #1: I do the chicken differently. I buy a bunch of chicken breasts, put them in a pot of water (enough water to cover), and bring to a boil. Then I turn down the heat and simmer, 20-30 minutes until the chicken is cooked through. Then I drain the chicken and let it cool. Then I shred it (I just use my fingers). Some of the chicken I then use for chicken salad, some in a sandwich, some for this recipe. I just toss it into the sauce. By the way, I do the same thing with broccoli: I get a big bunch or two, cut it up, steam it and use some here, some in omelets, etc.
Note #2: So maybe this recipe looks like too much trouble for you. No problem! There are several prepared sauces that are great. My personal favorites are the Trader Joe’s simmer sauces. The Thai green curry is a good approximation of this dish, and there are other great ones, too.
In case you're interested, this dish is gluten-free and dairy-free. If you use tofu, it's also vegan. (You do know that vegan joke, right? "When you're at a party, how can you tell who's a vegan? Don't worry — they'll tell you.")
Enjoy! Stay warm — wear layers!