Swamp Water Stew--AKA Thai Green Curry Chicken StewUser Submitted Recipe
5 table spoons green curry paste
1 cup spinach
2 cans (14-ounce each) unsweetened coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground pepper
3/4 cup fresh Thai basil, chopped
1 Serrano chiles, thinly sliced
In the blender, puree curry paste, the spinach, and 1 cup of the coconut milk until smooth. In a medium stockpot, bring the remaining coconut milk to a boil on medium high heat. Reduce heat to medium low, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until crisp tender, about 3 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and top with serrano chiles. Serve with rice and lime wedges.
no nutrition information available
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