Staple Thai-ish Multi-day Stir-frycurry
From homeofficedad 14 years ago
- 30 minutes to make
- Serves 8
I make this "stir-fry" in a giant saute pan once weekly. The kids eat it, parents like it, and it's good for at least 2 dinners, and typically 1 lunch serving.
Ingredients
- 2 lbs. boneless, skinless chicken thighs shopping list
- 2 T olive oil shopping list
- 1 large sweet onion, large dice shopping list
- 4 carrots, peeled, sliced shopping list
- 1 lb. white button or crimini mushrooms, sliced thick shopping list
- 2 inch piece fresh ginger, peeled, grated, squeezed for juice, fibers discarded shopping list
- 2 cloves garlic shopping list
- 8 oz coconut milk shopping list
- 8 oz chicken stock shopping list
- 2 red bell peppers, seeded, "match-sticked" shopping list
- 1 bunch chard - washed, stems diced, leaves roughly chopped shopping list
- 1 habanero, minced (Optional - these are HOT!) shopping list
- 4 large kaffir lime leaves - stemmed, rolled, "chiffonade-ed", then minced - if you can't get these at the market, some thai restaurants will sell them to you for a few bucks/baggie shopping list
- handful of cilantro - chopped shopping list
- soy sauce (to taste) shopping list
- juice of 1 lime shopping list
- 2 C of cooked jasmine rice (we use a rice cooker) shopping list
How to make it
- Lay out the chicken on a shallow pan, like a brownie pan, and season liberally with salt and pepper. Flip. Repeat.
- Heat olive oil over high heat until it shimmers.
- Sear chicken on both sides (~3 minutes per side) until nearly cooked, with nice browning and some fond in the pan. Remove chicken to a plate.
- Add onion, chard stems, carrots, and mushrooms (and seasoning...) and saute until mushrooms give up their liquid.
- Add garlic and ginger. Saute briefly until fragrant.
- Add coconut milk, chicken stock, habanero (if chili crazy, like us) and kaffir leaves, and bring to a low simmer, making sure to scrape up any fond that made it past the mushroom sweating phase.
- Dice reserved chicken into bite site pieces, and add to pan (along with any juices that have bled onto the plate). Fold in red peppers and chard. Cover, and allow chicken to complete cooking - shouldn't take long. Chard will wilt down in the time it takes the chicken to finish, and the bell peppers should remain just-crunchy.
- Once chicken is cooked, add soy sauce and lime juice to taste.
- Serve over jasmine rice. Garnish with cilantro.
People Who Like This Dish 3
- pleclare Framingham, MA
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