Coconut Green Curry Chicken Stew

It’s Friday….let the celebrating begin! I believe it’s a movie marathon kinda weekend, with all day pajamas and junk food. But before we get on to THAT…we gotta talk about THIS!

Say it with me…Coconut Green Curry Chicken Stew. Over jasmine rice of course :)

If you are not a fan of curry, promise me you’ll try this! A lot of people say they don’t like curry (my husband included) because they’ve had BAD curry. It’s out there, it exists! But there is also GOOD curry, a mild flavor that doesn’t blow your taste buds apart.

My husband and I had a rare moment of eating alone last night, just the two of us, and it was out of this world good! It would be equally impressive to serve to a group of guests. It’s a one pot wonder dish that tastes like you slave away creating flavor. Can it be better than that? Well….it’s ready in 20 minutes! {Hello easy weeknight meal}

Ingredients:

4 chicken boneless skinless chicken breast

salt and pepper

2 (14 oz) cans coconut milk

2 – 2 1/2 Tablespoons Green Curry Paste

2 Tablespoons Oyster Sauce

2 Tablespoons Brown Sugar

1 shallot

1/3 cup white wine (I used Pinot Grigio)

1 lemon

Directions:

Cut the shallot in half and then rough chop.

Chunk up the chicken into bite-sized pieces and season with salt and pepper.

Now let me introduce you to one of my favorite cooking vessels.

This little beauty is called a “tagine”….It’s a glazed earthenware pot with a shallow bottom and large cone-shaped lid. The shape of the lid allows all the condensation and steam to drip back down onto the food during the cooking process. When you braise a dish in the tagine, it can be carried to the table for quite the dramatic reveal. As you lift the lid in front of your guests or family, the aroma that is released is beyond explanation.

Now don’t worry…if you don’t have a tagine, this recipe can be made in a large saucepan just the same.

Pour the coconut milk into the tagine or saucepan.

Next, add the green curry paste to the milk and give it a good stir.

Start with the smaller amount of curry paste. If you like the flavor, stop there. Add more if it suits your taste :)

Bring this mixture to a slow simmer over medium heat, stirring often.

After it has simmered for about five minutes, dump in the chicken pieces and stir to coat all of the chicken.

Dump in the oyster sauce

Then add the shallot, brown sugar, and white wine. I used the Pinot Grigio for the slight fruity notes that it has :)

Give it all a good stir around and cover with a lid. Let the chicken poach for 10-15 minutes, stirring occasionally and basking in the steam as you lift the lid. (I ain’t kiddin’)

While your chicken is cooking, I recommend making some jasmine rice. I didn’t do anything fancy to it, just followed the directions on the rice bag.

To serve this, scoop a healthy amount of rice into a bowl. *By healthy I mean a GOOD size scoop*

Ladle some chicken over top of the rice, then spoon the coconut curry broth over top until it’s about halfway up the bowl. To finish it off, zest just a touch of lemon over top of the bowl.

Now this is where my husband and I differ a bit….He likes to add stuff to his food, like hot mustard and soy sauce. I like my food to taste like the flavors I created. So for this meal, I created an assortment of goodies and served them up in a lazy susan type way.

* I scored some SERIOUS wife points with this one*

And NOW ladies and gentlemen….I’m off to find pj’s :)

Signing Off,

Modern Mrs. Cleaver

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2 Responses to Coconut Green Curry Chicken Stew

  1. This looks wonderful. I’m thinking I could probably adapt it for my slow cooker so it could be a work day dish. Thank you for sharing the recipe.

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