For having no concrete plans this weekend, we kept very busy. The weekend included a number of projects, including a trip to Lowe's for some wood (and a freeze out on the way home as we transported it all in our tiny Kia). We did a little cleaning, some painting, and Nathan even built a mini carpentry shop in our hallway. (As if my nighttime trips to the bathroom aren't already perilous enough, now I must skirt the sawhorses and jutting ends of 12 foot boards on my way to the loo.)
Nonetheless, we still made time for eating some tasty dishes. On Saturday Nathan and I created the following recipe, which is based on one from Bon Appetit called Kerala-Style Beef Stew. Unfortunately, that one was just odd, and apparently we aren't really all that enthusiastic about beef stew. However, we liked the broth, so we started with that and added in some matching vegetables.
Thai Curry Stew
4-6 skinned, de-boned chicken thighs
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5 cloves garlic, minced
3 Serrano chilies, seeded & chopped
1 quarter inch knob ginger, minced
1 t. tumeric
1 t. black pepper
1 onion, diced
4-6 cups chicken stock
2 chayote squash, peeled, seeded, and cubed
2 c. peapods, sliced
2. c. carrots, julienned
1 can coconut milk
In a large pan, brown the chicken thighs in olive oil. When both sides are browned, remove from pan and set aside. Add a bit more olive oil, the garlic, chilies, and ginger and cook for one minute or so until fragrant but not too brown. Add tumeric and black pepper and cook another minute or two. Add onion. When onion is translucent, add chicken stock and cubed chicken thighs (insides of the chicken will still be somewhat raw). Bring to boil.
When stock boils, turn it down to a simmer and add chayote. Cook 10-15 minutes, add peapods and cook 3 minutes. Add carrots and coconut milk at end, cook 2-3 minutes until carrots are just cooked. Serve.
Don't let the chayote intimidate you, it's much easier to work with then most squash (doesn't seem to get mushy as easily), and the taste is a really great addition as it tastes less starchy than a potato.
Nonetheless, we still made time for eating some tasty dishes. On Saturday Nathan and I created the following recipe, which is based on one from Bon Appetit called Kerala-Style Beef Stew. Unfortunately, that one was just odd, and apparently we aren't really all that enthusiastic about beef stew. However, we liked the broth, so we started with that and added in some matching vegetables.
Thai Curry Stew
4-6 skinned, de-boned chicken thighs
.JPG)
5 cloves garlic, minced3 Serrano chilies, seeded & chopped
1 quarter inch knob ginger, minced
1 t. tumeric
1 t. black pepper
1 onion, diced
4-6 cups chicken stock
2 chayote squash, peeled, seeded, and cubed
2 c. peapods, sliced
2. c. carrots, julienned
1 can coconut milk
In a large pan, brown the chicken thighs in olive oil. When both sides are browned, remove from pan and set aside. Add a bit more olive oil, the garlic, chilies, and ginger and cook for one minute or so until fragrant but not too brown. Add tumeric and black pepper and cook another minute or two. Add onion. When onion is translucent, add chicken stock and cubed chicken thighs (insides of the chicken will still be somewhat raw). Bring to boil.
When stock boils, turn it down to a simmer and add chayote. Cook 10-15 minutes, add peapods and cook 3 minutes. Add carrots and coconut milk at end, cook 2-3 minutes until carrots are just cooked. Serve.
Don't let the chayote intimidate you, it's much easier to work with then most squash (doesn't seem to get mushy as easily), and the taste is a really great addition as it tastes less starchy than a potato.
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