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Green Curry Chicken Stew with Brussels Sprouts

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This spicy, creamy stew gets its flavor from a base of onions, garlic, ginger, and green curry paste. You can use prepared green curry paste or your own homemade version. Because every curry paste is different, you may want to adjust the amount you use according to your taste. We used Thai Kitchen during recipe testing. Serve this stew on its own or with rice. For a variation on this recipe, use cabbage in place of the Brussels sprouts.

Ingredientes

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2 cucharadas aceite coco (puede cambiar a aceite de oliva)

aceite coco

cucharadas

puede cambiar a aceite de oliva

1 cebollas, picado

cebollas

picado

1 manojo cebollitas verdes, picado

cebollitas verdes

manojo

picado

4 clavos ajo, picado fino

ajo

clavos

picado fino

1 cucharadita grated fresh jengibre

jengibre

cucharadita

3 cucharadas pasta curry verde

pasta curry verde

cucharadas

4 boneless, skinless entrepiernas de pollo, cut into 1.5 inch pieces

entrepiernas de pollo

cut into 1.5 inch pieces

¾ libras coles de bruselas, trimmed of ends and quartered

coles de bruselas

libras

trimmed of ends and quartered

3 mediano zanahoria, picado

zanahoria

mediano

picado

1 red pimiento, picado

pimiento

picado

1 2-inch piece hierva de limón, crushed with the side of a knife

hierva de limón

crushed with the side of a knife

½ cucharadita sal

sal

cucharadita

13.5 fl oz can leche de coco

leche de coco

13.5

fl oz can

método

COOK THE AROMATICS: Heat coconut oil in large Dutch oven or other thick-bottomed pot over medium heat. Add onion, scallions, garlic, and ginger to the pot and cook, stirring frequently, until the aromatics are softened and fragrant, about 2-3 minutes.
ADD THE CURRY PASTE: Add the green curry paste and move it around the bottom of the pot, pushing and scraping until the paste is darkened in a color, about 1-2 minutes.
COOK THE CHICKEN: Add the chicken pieces to the pot and stir to mix chicken with the aromatics and curry paste. Cook, stirring occasionally, until the chicken is no longer pink. The chicken pieces don't need to be cooked all the way through at this point, just no longer raw on the outside.
ADD THE VEGETABLES: Add carrots, red bell pepper, Brussels sprouts, and lemongrass to the pot and season with the 1/2 teaspoon of salt. Stir to incorporate the vegetables with the other ingredients and cook just to warm the vegetables, about 2-3 minutes.
ADD LIQUIDS AND SIMMER. Add coconut oil and 3 cups of water to the pot and stir to incorporate. Bring the stew to a simmer and then cover and reduce heat to low, continuing to simmer for 15-20 minutes, or until the vegetables are softened and chicken is cooked through. Serve stew on its own or with rice.

comida de infantes:

Chicken stews with veggies are a great babyfood and can easily be blended to the consistency that your baby is ready to eat. If your child is still learning to enjoy spice, consider adding a smaller amount of curry paste to the stew at first. Once ready to serve, take out a portion for baby and then add additional green curry paste to give the stew a stronger flavor for the rest of the family. Baby’s portion can be blended as much or as little as they are ready to eat. Introducing mild curry flavors when a child is an infant means that, by the time they are in preschool, they can enjoy a bolder curry flavor. When it comes to getting kids to eat in an adventurous way, early exposure is key!

Tiempo de preparacion

20 min

Tiempo de cocinar

30 min

Costo por porcion:

$3.58

Sirve:

4-6 (make double for a tasty "Cook Once, Eat Twice" meal)

Nutrition Information