Clean Green Curry Stew

KB loves curry.  Which means I tend to make it a lot.  I like curry too – and there are so many different kinds.  I just have to make sure that it’s not too spicy so the tiny humans can eat it too.  I’ve been making more of the coconut curry – with a curry paste and coconut milk.  I think it’s creamier and the coconut milk kind of tames the heat. And the kids like it.  KB tends to add more heat after it’s served.  He bought this spice grinder from Trader Joes of ghost chilis that he likes to add.  Funny story sidebar – when I was packing for the move, I dropped it and there were ghost chilis and glass chards everywhere.  I was crying, and not because I dropped it.  Fortunately, I found him a replacement on Amazon.

So I found this recipe on Pinterest from the Crepes of Wrath: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/ and I decided to make something very similar – using chicken, chickpeas, and rainbow chard.  It turned out delightful, but next time I make it it probably won’t be on a summer day, in Connecticut.   LOL.  It’s more of a fall/winter comfort food dish.

Start by sauteeing your chicken thighs in olive oil in a large pot.

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Add onions and garlic.  Mix to combine.

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Add green curry paste and grated fresh ginger (you could also use ginger paste if you don’t have fresh ginger).  Mix to combine.

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Add 1 can of light coconut milk and 1 can of water.

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Add 2 cans of chickpeas.

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Add rainbow chard.

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Cook for about 15 minutes.

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Serve and enjoy!

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Recipe:

2 lb boneless, skinless chicken thighs, cut into pieces
2 Tablespoons olive oil
3 cloves minced garlic
1 small onion, chopped
2 Tablespoons green curry paste
1 Tablespoon grated fresh ginger
1 – 14 oz can light coconut milk
1 – 14 oz can water
2 – 14 oz cans chickpeas
1 large bunch swiss chard – chopped

Saute chicken thighs in olive oil in a  large pot until brown.  Add garlic and onions and cook for a few minutes until tender.  Add curry paste and ginger and mix to combine.  Add coconut milk and water.  Then add the chickpeas and swiss chard.  Cook for about 15 minutes until the swiss chard is wilted.  Serve and enjoy!

Caroline