Thai Chicken & Tomato Stew
Recipe from Lucy Waverman
Running out of time before heading to the potluck? Quick to make, this dish (served over steamed rice) tastes surprisingly complex, thanks to the Thai red curry paste, which you can find in many grocery stores and Asian markets.
The recipe comes from Lake Muskoka cottager Lucy Waverman’s new cookbook celebrating seasonal dishes, A Year in Lucy’s Kitchen.
- Serves: 4
- Course: Dinner
- 3 tbsp (45 ml) vegetable oil
- 2 cups (500 ml) chopped onions
- 1 tbsp (15 ml) chopped garlic
- 1 tbsp (15 ml) chopped fresh ginger
- 1 tbsp (15 ml) Thai red curry paste
- 1 cup (250 ml) coconut milk
- 2 cups (500 ml) chopped fresh or canned tomatoes
- 1/2 cup (125 ml) water
- 2 tbsp (30 ml) lime juice
- 1/2 tsp (2 ml) granulated sugar
- 11/2 lbs (750 g) skinless, boneless chicken thighs, halved
- Freshly ground pepper
- 1/3 cup (75 ml) chopped fresh coriander
- Heat oil in a large, deep skillet over medium heat. Add onions, garlic, and ginger; sauté for 10 minutes, or until onions are golden. Stir in curry paste, season with salt and cook, stirring, for 5 minutes. If spices stick, reduce heat and add oil if necessary.
- Stir in coconut milk, tomatoes, water, lime juice, and sugar, scraping up any bits on base of skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Season chicken with salt and pepper. Stir into mixture and cook, covered, over medium-low heat for 8-10 minutes, or until chicken is just cooked through. Stir in coriander just before serving.
- If you prefer to use chicken breasts instead of thighs, cut them in 3 or 4 strips, season and sear for 1 minute per side, then add to the sauce. Simmer for 4 minutes, or until just cooked through.