Summer is coming to a close. Leaves are quickly turning those lovely deep oranges and reds that we love so much as we meander in our neighborhood trying to get the walks in that we miss so much during the winter months.
The seasons change pretty quickly around here. One day you’re planning a big barbecue, throwing the frisbee around outdoors and lathering on that suntan lotion and the next day you’re putting on your hoodie, pulling out your rainboots and thinking about when you’re going to need to make the winter tire appointment.
It also means that local foods around here change. Root veggies become the predominate staple and instead of those big old summer salads you begin to think about hearty stews that warm your insides.
This is one of those hearty stews. We found this little recipe over at Nom Nom Paleo and as usual changed things up according to what we had and what we like. The recipe below is a little larger than most recipes because when we cook we’re also thinking about lunches for the coming work week. Change amounts according to what you need but seriously it’s better to have more and cook less if you ask us!
Coconut Curry Chicken Stew
- 2 1/2 pounds boneless chicken breasts (or thighs),
- 1 tablespoon coconut oil or fat of choice
- 2 large onion, chopped
- 2 tablespoons Thai curry paste
- 1 can coconut milk (full fat is preferable)
- Lots of veggies ( we used asparagus/sugar peas/peppers)
- Garlic, minced (we used 8 cloves)
- Spices according to your likes (we used chili powder/paprika/salt/pepper)
- Zucchini (optional – used for “noodles”
As usual, you want to think about food handling safety while prepping so it’s better to prep veggies THEN prep chicken.
*** Side Note: A friend of ours gave us some stuff to sell at an upcoming yard sale and we found this cool bowl in with the goodies. Yhea, not gonna lie, we’re totally keeping it for ourselves***
Once you’ve cut your chicken into desired size, you want to add your spices. Again, in the Martin/Dowe household we do love a little spice in our life:
- 2 Tbsp Chili powder
- 1 Tbsp paprika
- A little Salt
- A lot of pepper
Heat up your coconut oil (or FoC) in saucepan or wok and cook chicken thoroughly. Remove from pan and set aside…
Once removed, add garlic to pan or wok and saute for a minute or two…
Add veggies of choice and saute. Don’t over cook. Keep them crunchy!
While veggies are in the saucepan/wok, mix coconut milk and curry paste together in separate bowl. Add sauce to veggies and return chicken to pan. Turn down the heat and let simmer…
Now if you’re adding the zucchini as a base this is where you want to make your “noodles”. We have this really handy grater:
You can also use mandolin and slice thin or use practice your knife skills and do it by hand. In separate saucepan heat up a little coconut oil/FoC and saute the “noodles”…BE CAREFUL and don’t over cook. These little strings of deliciousness only take a minute to heat up. After that they turn to mush…
Serve and Enjoy!
We only cooked enough “noodles” for the one meal. If you want to stretch this out a little you can add quinoa as a base (which by the way if freaking amazing with the coconut curry sauce!).
We were able to get one meal and 4 lunches out of the whole shebang!
~Now that’s good eatin’ folks!