- 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)
- 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
- 2 Cans Baby Corn Rinsed and Chopped
- 12 Ounces Porcini or Baby Bella Mushrooms Sliced
- 4 Cups White Jasmine Rice
- For: 10 Big Bowls
- Preparation: 45 min
- Cooking: 3 h
- Ready in: 3 h 45 min
- 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.
I’ve been taking Improv classes lately in an attempt and get better at public speaking / being on camera / cooking in front of people. The classes have helped for sure, but what I didn’t expect was how much I would love the improv community. The classes are so much fun, going to shows at the theater is great, and I love the people I have been meeting! Our next show is this Tuesday. Yup, tomorrow. So I had people from my class over to do a little last minute practice and have a nice meal. I wanted to make something easy that could simmer or bake away while we practiced and be ready to go when we got hungry. I decided on making a cross between green chili and green curry, but I got so busy at work last minute that I didn’t really have enough time to conceptualize the recipe. I decided to improvise it at the last minute and it came out great but not at all like I was hoping. I wanted that green chili/green curry hybrid, but instead it was more of a green curry/chicken stew mixture. Regardless, it was a great dish that was perfect for a cold October night and hearty enough for a bunch of people that were just jumping around for 2 hours.
Ok, these tomatillos were supposed to be for the green chili part of the stew but they kind of just got lost in the mix. I still left the pictures in but, don’t worry about this step. I have changed the below recipe to work without the tomatillos.
Yea. Burned tomatillos. So good. It’s a shame these didn’t really add to the dish.
This is the pureed tomatillos getting poured into a container.
On to the good stuff. Jalapeno, onion, and red pepper in the mix.
Green curry goes in next. Then the coconut milk and chicken stock.
A nice rich green stew.
Pour it over rice to make a hearty meal.
Even though I was dissapointed that this didnt really taste like chili, I was excited about how good it was and how filling and comforting it tasted.
And here is all my improv friends eating the food and one of them doing his best statue of liberty impression. Just kidding he is helping me take food photos.
If you guys live in the Boston area you can come see me make a fool of myself on Tuesday. Buy your tickets here.
So like I said earlier, there is no reason to use the tomatillos in here because they kind of got lost in the mix. So here is the recipe without them.