Family Dinner: Thai Chicken Curry Stew

I don't know if it is obvious yet, but stews comprise 20% of my winter-time cooking. I make at least one a week, and with good reason. They are fairly simple and healthy one-pot meals chock full of veggies and protein. Not to mention they are hearty, filling, and make a ton...so there are always leftovers for B (and myself and the kids, sometimes....he eats a lot!) to have for lunch. What's not to love?

This one is especially good with some Siracha sauce for a spicy kick. I served this over some brown rice.

Thai Chicken Curry Stew
Makes 8 servings
220 cals / 5g fat / 31g carbs / 16g protein

1 tsp olive oil
1 lb chicken breast
1 onion
3 large russet potatoes
6 carrots
1 red bell pepper
4 cloves garlic
1 small jar red curry paste (4 oz)
1 cup chicken broth
1 can light coconut milk (13.5 oz)
1/4 cup cilantro

1. Trim fat from chicken, cut into ~1 inch pieces, set aside. Peel and chop potatoes and carrots into small cubes (~1/2 inch). Dice onion and bell pepper and chop garlic. Set veggies aside.

2. Heat oil in a large pot over medium heat. Add onions, bell pepper, garlic, and carrots. Cook until onions are soft, about 5 minutes. Stir in potatoes and continue to cook, stirring frequently, until they begin to soften, about 5-10 minutes more. Add chicken and cook until just done, about 5 minutes. Stir in curry paste and cook until fragrant, 2-3 minutes. Add coconut milk and chicken broth and simmer until potatoes and carrots are tender, about 15-20 minutes more. Serve over rice, garnish with cilantro.

I don't know if it is obvious yet, but stews comprise 20% of my winter-time cooking. I make at least one a week, and with good reason. They are fairly simple and healthy one-pot meals chock full of veggies and protein. Not to mention they are hearty, filling, and make a ton...so there are always leftovers for B (and myself and the kids, sometimes....he eats a lot!) to have for lunch. What's not to love?

This one is especially good with some Siracha sauce for a spicy kick. I served this over some brown rice.

Thai Chicken Curry Stew
Makes 8 servings
220 cals / 5g fat / 31g carbs / 16g protein

1 tsp olive oil
1 lb chicken breast
1 onion
3 large russet potatoes
6 carrots
1 red bell pepper
4 cloves garlic
1 small jar red curry paste (4 oz)
1 cup chicken broth
1 can light coconut milk (13.5 oz)
1/4 cup cilantro

1. Trim fat from chicken, cut into ~1 inch pieces, set aside. Peel and chop potatoes and carrots into small cubes (~1/2 inch). Dice onion and bell pepper and chop garlic. Set veggies aside.

2. Heat oil in a large pot over medium heat. Add onions, bell pepper, garlic, and carrots. Cook until onions are soft, about 5 minutes. Stir in potatoes and continue to cook, stirring frequently, until they begin to soften, about 5-10 minutes more. Add chicken and cook until just done, about 5 minutes. Stir in curry paste and cook until fragrant, 2-3 minutes. Add coconut milk and chicken broth and simmer until potatoes and carrots are tender, about 15-20 minutes more. Serve over rice, garnish with cilantro.