This is going to be short and sweet because I’m waiting for a plumber and trying to get everything squared away for dinner in advance of the mess I’m anticipating will ensue. But first, can I please vent on how annoying it is to be given a five hour window?!? That’s a big a$$ range to plan around.
Anyway, I promise to move on now.
Let’s get right to the recipe.
Chicken red curry stew
Ingredients:
- 1 red onion, minced
- 1 garlic clove, minced
- 1/2 tsp salt
- 2 tbsps olive oil
- 2 tomatoes, diced
- 2 tbsp red curry paste
- 1 lime, juiced
- ~3 lb chicken breasts, cubed
- 1 can coconut milk
- ~1 lb broccoli, chopped
- 1-2 cups chicken stock (+/- as needed for desired consistency)
Directions:
Saute the minced onion and garlic with olive oil and salt until translucent and cooked through. Add chopped tomatoes, curry paste, and lime juice and mix them in, cooking on medium heat until they start to cook into a fragrant jam.
Add the cubed chicken breasts and stir them into the tomato mixture.
Reduce heat to low, add the coconut milk and let the chicken simmer.
-If you are cooking in the instant pot, you can seal it and cook it for 10 minutes.
-If you are cooking it in a slow cooker, leave it for 6 hours.
-If you are cooking on the stove, let it simmer until the chicken has cooked through.
Finally, add the broccoli with whatever amount of additional broth you want and let it cook until the broccoli stems are easy to pierce with a fork.
Serve over rice.
I added some hot sauce to Kyle’s portion but the rest of us had it as written and it was lovely.
We must be in a soup phase right now because it seems like lots of the recipes I’ve been posting lately are warm bowls of brothy goodness.
Tis the season I suppose…
