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Thai Chicken Coconut Curry (With Lots of Vegetables)

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 10 chicken thighs, bone-in and with skin (you can use skinless boneless thighs but I warn you the meat will not be as tender)
  • Salt and pepper
  • Olive oil
  • 1 large red onion, chopped
  • 2 cloves garlic, minced or pressed through a garlic press
  • 2 Tbsp. green curry paste (can be found in the international aisle of most grocery stores...you can always make your own curry paste but this is easier and still tasty)
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 2 Tbsp. fish sauce (don't skip this essential thai ingredient, no matter how badly it smells!)
  • 6-8 cups chicken stock
  • 1-2 cans coconut milk
  • 1 15 oz. Can of garbanzo beans (chickpeas)
  • 1 potato, peeled and cut into half-inch cubes
  • 2 cups frozen peas
  • 2 ripe tomatoes, chopped
  • 1 handful cilantro and slivered red onions, garnish
make it
Salt and pepper chicken thighs. Let them sit so the seasoning sinks in and the meat is not too cold from the refrigerator. Heat 1 Tbsp. olive oil to medium-high heat in a Dutch oven or a large saucepan. When oil is hot, place thighs skin side down in one layer. Do not be tempted to move the chicken pieces around or you will not achieve the crispy skin that will later lock in moisture and keep the meat juicy. After 5-6 minutes, the chicken skin should be golden-brown and crispy. Using tongs, flip the chicken pieces over and cook until the other side is also golden-brown. The meat will still be uncooked in the middle. Remove the chicken pieces and set aside (the lid of the Dutch oven works perfectly for the setting aside of the chicken pieces, so then you don’t have to dirty a plate unnecessarily).

Heat 2 Tbsp. olive oil in the same Dutch oven. Add the onions and cook for 4 or 5 minutes, until they are soft. Add the garlic. Stir occasionally. After a minute or two, add the curry paste, the curry powder, and the cumin and stir for one minute so the flavors can blend. Add the fish sauce and stir for 15 seconds. Fish sauce smells real bad and real good at the same time.

Add the chicken pieces back to the pot, and pour in enough chicken stock and coconut milk so that the chicken thighs are barely covered by liquid. You may have stock or coconut milk that goes unused. If you do not have enough stock or coconut milk to cover the meat, use water.

Cover the Dutch oven and reduce to a simmer. Cook until the thighs are no longer pink in the middle. This could take 30 minutes to an hour, depending on the size of the chicken pieces. Remove the chicken pieces (again) and set aside to cool. Wheee, this is fun! Increase the heat to high let the braising liquid thicken for about ten minutes.

When the chicken is cool enough to handle, remove the skin. Discard the skin. Using two forks or your fingers, shred the meat into bite-sized pieces. There is enough succulent thigh meat written into the recipe that you can put some in your mouth and snack while you shred (SWYS).

Add the chicken pieces back into the cooking liquid and reduce heat to medium-low. Add the garbanzo beans and the cubed potatoes and cook for ten minutes. Add the frozen peas and cook until thawed. Remove from heat and stir in the tomatoes. Garnish with cilantro leaves and slivers of red onion.
Notes
I didn’t realize how much work goes into this dish until I typed it all out, but please don’t be scared away. After all, it’s a one-pot meal!

And don't neglect garnish because you are tired of cooking and just ready to eat...I understand the temptation to leave out the garnish. But even if you are only cooking for yourself, take the extra minute and please garnish, you deserve it!
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