11.19.2013

thai red curry stew with chicken, kale, & sweet potatoes

I don't know what it is about Thai food lately, but I can't get enough. It's so comforting and cozy at this time of year! I already shared a recipe for peanutty pad thai, which I THOUGHT was about as good as Thai could get in my kitchen. I have to tell you though, this one might take the cake. Thai red curry stew with chicken, kale, and sweet potatoes.


Oh my goodness. This is a new favorite. So flavorful, chock full of nutritious ingredients, and it warms your entire body. This is the type of recipe that I would LOVE for someone who follows my blog to try to make -- even if you've never made Thai food before -- and then let me know how it turns out. It's so much easier than it may seem... you will really surprise yourself! 


I've mentioned before that while I eat kale fairly often, it's not my favorite veggie ever. In this though, it's perfect. No, kale in Thai curry isn't traditional, but bok choy is... and kale is pretty similar! Then the sweet potatoes add sustenance and a delicious sweetness, along with the chicken. The flavors in this are seriously dynamic -- sweet, spicy, rich. Yum. Scoop a big heap over some brown jasmine rice, pour a glass of wine, and enjoy a perfect weeknight meal!


The whole dish takes about 45 minutes from start to finish. It's really not difficult at all! And it makes a good amount so you'll have leftovers.... which make for pretty much the best lunch ever the following day. I think it might have gotten even better over time!


Ready to give it a try? Here's how:

Chop your veggies -- 2 sweet potatoes, a small sweet onion, a red bell pepper, and a bunch of kale. Gather your main additional ingredients -- unsweetened coconut milk (not light), thai red curry paste, fish sauce, ginger (jarred or fresh), chicken broth, and brown jasmine rice for serving. You'll also need about a pound of diced raw chicken breast, coconut oil, a lime, sriracha, cornstarch, and sugar. All of these ingredients should be available in a regular grocery store in the international aisle.


Heat 1 tbsp of coconut oil over medium heat in a heavy bottomed pot or deep skillet. Add a teaspoon of ginger and 2 to 4 ounces (4 to 8 tbsp) of red curry paste. I know that's a big range for the curry paste, but it is really dependent on your heat tolerance and preference for flavor. I went with the entire 4 ounces (a whole little jar) and didn't think it was too spicy in all -- I thought that was perfect! But if you're sensitive to heat, you may want to start with half a jar. If you're not sure, start with 2 and add some more a little later -- you can always stir in another tablespoon! 


Sauté the ginger and curry paste for about 1 minute, until fragrant. Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent. 


Add in your diced chicken. 


Cook for about 2 to 3 minutes, until it's starting to get some color. It doesn't need to cook all the way through right now.


Now: add your can of coconut milk, about 1.5 cups of the chicken broth, 2 tsp fish sauce, kale, salt, the juice of half a lime, 1.5 tsp sugar (optional), and a tbsp of sriracha (optional - for more heat). 


Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. Add the sweet potatoes.


For a slightly thicker/creamier texture, add in 1-2 tsp of cornstarch mix into 3 tsp of cold water. Mix well then pour into the stew. 


Bring to a boil. Then, reduce heat and simmer, covered, for about 20 minutes. 


My dinner date was late from work so when it was ready I just turned off the heat and let it sit on the stove for about 20 more minutes, cooling off. Then, when he got home, I just turned the heat back on and let it get warm again -- and actually, it became even more flavorful and thick over that time! So no worries if you're not quite ready to eat (or your rice isn't ready yet!) when this is done. 


Enjoy!!

Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
Inspired by Eat, Live, Run
For about 4 servings

Ingredients
-2 to 4 raw chicken breasts (about 1 lb), diced
-2 sweet potatoes, peeled and diced
-1 red bell pepper, diced
-1 big bunch kale, torn from stems (discard stems) into small pieces (you should have approximately 4 cups of the torn kale)
-1 small sweet onion, diced
-2 to 4 ounces (4 to 8 tbsp) thai red curry paste (add full amount unless you're quite sensitive to heat)
-1 tbsp coconut oil
-1 tsp jarred or fresh ginger
-1 can unsweetened coconut milk (not light)
-1.5 cups low sodium chicken broth
-2 tsp fish sauce
-1 tsp salt
-Juice of 1/2 lime (optional)*
-1.5 tsp sugar (optional)*
-1 tbsp sriracha (optional)*
-2 tsp cornstarch mixed into 3-4 tsp cold water (optional)*
-Cooked and warm brown jasmine rice for serving
*I recommend including all of the optional ingredients, but they aren't necessary.

Directions
-Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
-Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
-Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
-Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
-Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. Add in the sweet potatoes. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
-Bring to a boil. Then, reduce heat and simmer, covered, for about 20 minutes.
-Serve over brown jasmine rice.
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12 comments:

  1. You have yet to cook something I don't like! Slow down so I can start making a dent in all these amazing recipes you post!

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  2. I've been on a serious Thai kick lately {I just need to get the husband on the same kick}. This looks so yummy!! Can't wait to try it!

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  3. I really love how vibrant and hearty this soup is! I adore Thai-inspired dishes and this is perfect for the cold winter months!

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  4. Would there be an issue using light coconut milk and then not addingee thesugar later?

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    Replies
    1. I think both of those options would be fine, but I haven't tried it that way. It would be less creamy with light coconut milk but would still work. Come back and let me know how it turns out for you!

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    2. Hello again,
      I made it last night with light coconut milk, no additional sugar...and it worked out great. Taste was fantastic! I used a little flour/water slurry to help thicken it up, and that worked fine too. Very pleased with this recipe.

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    3. Yay! So glad to hear that it worked out. This should be helpful for future readers who may be interested in making the same substitutions :) Thanks!

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  5. I made this last night. Amazing recipe - Kudos to you! I'm definitely saving this page and passing it on to others.

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  6. When do you recommend adding the sweet potatoes?

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    Replies
    1. Ah! How did I forget that? Add the potatoes once the kale has wilted into the sauce. I'll update the instructions.. Thanks for pointing that out!

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  7. I have a jar of homemade curry sauce at home. How should I incorporate all of the ingredients? Thanks !

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