Thai Chicken Curry Stew

By gvcathy

All You

JANUARY 2014

Ingredients

• 3 tablespoons vegetable oil
• 1 pound mushrooms, sliced
• 2 carrots, thinly sliced
• 3 shallots, chopped
• 3 cloves garlic, minced
• 1 pound ground chicken
• 1/4 cup chicken broth
• 1 teaspoon fish sauce
• 2 tablespoons soy sauce
• 1 13.6-oz. can light coconut milk
• 1/4 to 1/2 tsp. red curry paste
• 1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
• 2 tablespoons chopped basil
• 1/3 cup chopped cilantro

Preparation

Step 1

1. Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.

2. Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.

3. Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.