This is a favorite from the old ABC cooking show, The Chew.
FRESH-FROM-THE-FARM COCONUT CARROT STEW
3 tablespoons olive oil
2 onions, chopped
3 cloves garlic (minced)
1 teaspoon cayenne pepper
1 1/2 cup carrots (cut into 1 1/2 inch pieces) (I use a bag of matchstick for simplicity.)
1 1/2 cup sweet potatoes (peeled and cut into 1 1/2 inch pieces) (or more!)
1 1/2 pounds raw chicken (cut into 1 1/2 inch pieces) (I often leave this out entirely.)
1 teaspoon ginger powder
1/2 teaspoon curry powder
2 cans (13.5oz) coconut milk
1 quart chicken stock (Or vegetable stock to make vegan, if leaving out chicken.)
1 tablespoon lemon juice
salt & pepper, to taste
toasted coconut flakes (to garnish)
Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.
Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.
Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.
1 comment:
Link is dead at this point, but this should be the recipe: COCONUT CARROT STEW
3 tablespoons olive oil
(optional) 11/2 pounds raw chicken, diced or rotisserie chicken
1/3 cup chopped onion
3 cloves garlic, minced
1 hot pepper, minced or 1 teaspoon cayenne pepper
11/2 cups carrots, chopped
11/2 cups sweet potatoes, chopped
2 teaspoons fresh ginger or 1 teaspoon ginger powder
1/2 teaspoons curry powder
two 13.5-ounce cans coconut milk
11/2 cups chicken stock
1 tablespoon lemon juice
Salt & pepper
Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly cooked. Add onion, garlic, peppers, carrots, sweet potatoes, and sauté for a couple minutes. Add ginger and curry powder.
Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes.
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