Green Curry Chicken Stew
October 9, 2014


Green Curry Chicken Stew
For: 10 Big Bowls
- 3 Cups Water
- 2 Onions Diced
- 8 Jalapenos Diced
- 1 Red Pepper Diced
- 1 Quart Chicken Stock
- 4 Cans Coconut Milk (1600ml)
- 1 Whole Chicken Breast (both breasts with skin and bones)
- 4 Chicken Thighs (bone and skin)
- Curry Paste
- 1 Bunch Basil
- 1 Bunch Cilantro
- 1 Bunch Scallions
- 2 Tablespoons Lemongrass Paste
- 7 Cloves Garlic
- 2 Thumb Sized Chunks Ginger
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander
- 1/2 Tablespoon Black Pepper
- Finish it
- 2 Cans Baby Corn Rinsed and Chopped
- 12 Ounces Porcini or Baby Bella Mushrooms Sliced
- 4 Cups White Jasmine Rice
Instructions
- Ok! That's a lot of ingredients. Congrats on getting it all. Get your veggies diced up first. Process all the paste ingredients in a food processor until smooth. Cook the veggies in some oil for about 15 minutes to soften. Add in the paste and cook 5 minutes. Stir the whole time. Add in the stock, coconut milk, and both chickens. Cook 1 hour and 30 min. Remove the chicken and get rid of the bones and skin. Chop up the chicken meat. Return to the pot. Add in the mushrooms and baby corn. Bring to a simmer and remove from heat. Cook the rice. Serve over rice.