Creamy Thai Red Curry and Coconut Stew

Scoop 2-3 Tbsp of the coconut cream off the top of the can and add it to a hot pan.  Let it melt and break into a greasy consistency.  Add the red curry paste and fry it in the fat until fragrant.  Add the palm sugar, 1 Tbsp fish sauce, and remaining coconut milk.  Simmer the mixture until the coconut milk has reduced by half.  Reduce the heat and add the chicken (do not boil the mixture or the chicken will get tough).  Simmer until the chicken is just cooked through. Add the vegetable of your choice.  Season with lime zest and juice and more fish sauce if needed.  Serve over steamed rice, then garnish with cilantro, scallions and peanuts.

1 can full-fat coconut milk

¼ cup Red curry paste

2 Tbsp palm sugar

1-2 Tbsp fish sauce

1 lb chicken breast, cubed

Zest and juice of one lime

2 bunches baby bok choy, pak choy or broccoli rabe (steamed, blanched, or sautéed)

½ lb green beans (steamed or blanched)

Cilantro, scallion and salted peanuts for garnish