Swamp Water Stew--AKA Thai Green Curry Chicken Stew

This Swamp Water Stew might look disgusting to consume but if you get pass the appearance, it's a flavorful and delicious stew that you won't stop at just 1 bowl!




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 ¾ cup fresh Thai basil, chopped 1 Serrano chiles, thinly sliced Lime wedges

Nutritional information

No nutrition information available


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.