Thai Coconut Vegetable Curry

Based on two similar recipes from BudgetBytes.com, this rich, creamy, bold curry is simple to prepare, freezes well, and is readily adaptable. Oyster Mushrooms from Dakota Mushrooms & Microgreens are a delicious addition. Skip the chicken to make this a vegetarian option.

Ingredients

·        1 Tbsp neutral (low flavor) cooking oil

·        5 boneless, skinless chicken thighs

·        4 Tbsp red or green Thai curry paste

·        4 cloves garlic, minced

·        2 Tbsp grated ginger

·        2 13oz. can coconut milk

·        2 cup chicken broth or vegetable*

·        1 small sweet potato ((about 1 lb.)

·        1 bunch baby bok choy

·        1 red or yellow pepper

·        8 ounces oyster mushrooms

·        1 tsp fish sauce

·        1/2 Tbsp brown sugar

·        5 cups cooked jasmine or basmati rice, or 3.5 oz. prepared rice vermicelli noodles

GARNISHES (optional)

·        1/4-1/2 bunch fresh cilantro

·        2-3 green onions or ½ red onion

·        1 lime

·        Sriracha to taste

Instructions

Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

Heat a Dutch oven, large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.

Add the Thai curry paste, minced garlic, and grated ginger to the Dutch oven. Stir and sauté the aromatics over medium heat for 1-2 minutes.

Add the coconut milk, chicken broth, brown sugar, and fish sauce to the Dutch oven. Stir to combine and dissolve any browned bits off the bottom. Add the chicken back to the pan, along with the sweet potato and ribs of the bok choy. Place a lid on top, and allow the Dutch oven come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.

Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are nearly tender.

Add the red or yellow pepper and oyster mushrooms. Simmer a few minutes, then add the bok choy greens and let them wilt in the hot sauce. Stir, taste, and adjust the fish sauce or brown sugar if needed.  

To serve, scoop about 1 cup of cooked rice or rice vermicelli into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl, and a drizzle of sriracha.

Notes

I use Reduced Sodium Better Than Bouillon to make my chicken or vegetable broth.

This dish is easily adapted to the vegetables available. Carrots or winter squashes are a good substitute for sweet potato. Sliced zucchini, beans, or sugar snap peas are only a few of the options. I sometimes serve over finely sliced cabbage instead of rice or noodles.

A favorite variation is to omit the chicken and instead add one pound of raw, peeled shrimp at the same time as the tender green leaves of the bok choy and the peppers.