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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.

Ingredients

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2 tablespoons coconut oil (can substitute olive oil)

coconut oil

tablespoons

can substitute olive oil

1 onion, chopped

onion

chopped

1 bunch green onions, chopped

green onions

bunch

chopped

4 cloves garlic, minced

garlic

cloves

minced

1 teaspoon grated fresh ginger

ginger

teaspoon

3 tablespoons green curry paste, May contain milk and shellfish

green curry paste

tablespoons

May contain milk and shellfish

4 boneless, skinless chicken thighs, cut into 1.5 inch pieces

chicken thighs

cut into 1.5 inch pieces

¾ pounds Brussels sprouts, trimmed of ends and quartered

Brussels sprouts

pounds

trimmed of ends and quartered

3 medium carrots, chopped

carrots

medium

chopped

1 red bell pepper, diced

bell pepper

diced

1 2-inch piece lemongrass, crushed with the side of a knife

lemongrass

crushed with the side of a knife

½ teaspoon salt

salt

teaspoon

13.5 fl oz can coconut milk

coconut milk

13.5

fl oz can

Method

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.

Babyfood Option:

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!

Prep time

20 min

Cook time

30 min

Cost per serving:

$3.58

Yields/Serves:

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