True fact: I eat soup and stew any season throughout the year. Some people might think I am crazy for braving the 95 degree Georgia heat while eating soup, but the heart wants what the heart wants! The combination of flavorful green curry, creamy full-fat coconut milk, vegetables and succulent chicken thighs make for an ULTIMATE bowl of flavor and comfort. By adding rice, it turns it into a hearty dish perfect for any meal.
Growing up, I was not used to cooking with green curry and other Thai flavors. However, I have learned not to be intimidated, because it is so easy to incorporate it when cooking. All you need for this green curry stew is one pot, good ingredients, a little bit of time and of course, an appetite!
3 bone in, skin on chicken thighs
2 tablespoons oil
1 small onion, diced
3 cloves garlic, minced
3 tablespoons green curry paste
1 tablespoon grated ginger
3 cups chicken stock
1 can full-fat coconut milk
1 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
1 cup broccoli florets
1 1/2 cups cooked Jasmine rice
Juice and zest of 1 lime
1/4 cup cilantro, chopped (plus more for garnish)
1/4 cup red onion, thinly sliced (for garnish)
1 red chili pepper, thinly sliced (for garnish)
Season chicken thighs with salt and pepper.
Place the oil in a stockpot and heat over medium heat. Once heated, add the chicken thighs, skin side down. Add the onions and garlic. Cook for 4 minutes, then flip the chicken thighs and cook for an additional 2 minutes.
Add the green curry paste and grated ginger to the pot. Cook for an additional 30 seconds.
Add the chicken stock and coconut milk to the pot. Bring to a boil, then cover and reduce the heat to low and let simmer for 10-12 minutes.
Add the zucchini, yellow squash and broccoli florets to the pot. Continue to simmer for 8-10 minutes.
Remove the chicken thighs and shred into small pieces. Add the shredded chicken back to the pot.
Add the rice to the pot and simmer for an additional 5-6 minutes. This will allow the stew to thicken.
Add the chopped cilantro, lime juice and zest to the pot. Stir together and cook for 1-2 more minutes.
Add to a bowl and garnish with additional cilantro, red onion and fresh chili pepper slices. Enjoy!