Have my regular readers figured out that I love spice and I usually use chicken as my protein? Thai recipes have been a bit of a challenge for me and I will explain why later. I tried my hand at a Chicken & Sausage Green Curry Stew and maybe, just maybe, I am figuring this Thai thing out. The cooking method and combination of flavors for Thai foods is very similar to the jerk marinade recipes I have made recently. I have made a recipe with just JERK CHICKEN and I have made a recipe titled JERK STEW. I totally love it because there is so much flavor and it combines spice and citrus.
I think a lot of us assume using peppers is TOO hot. The spice is really balanced out by the citrus. Whatever the science is, the bite out of the heat is tempered and a smoky flavor really comes out.
The fun thing, and hence the name, stew means you can put anything in the pot that you like. And I mean anything. A stew is a great way to incorporate color, texture and plenty of vegetables. It is also a great way to clean out the fridge if that is your need. Grab those veggies before they go bad and throw them all into your Dutch oven. For this recipe, I added eggplant, baby bok choy and red peppers. These three veggies looked pretty cool in the dish.
The other reason I tried this recipe was I had Thai Chicken Sausages sitting in my freezer. I had bought these sausages downtown at Gene’s this past fall with my two grown boys. Yes they are still my boys. Gene’s is this awesome sausage shop in the Lincoln Square neighborhood of Chicago. I had been waiting to come up with a recipe idea so I could eat them.
Now I have tried to make Thai dishes before and I have not been satisfied with the result. I am my own toughest critic but that is because I have a decent sense for what a dish is supposed to taste like. I always thought my challenge was not having the exact Thai ingredients at my disposal. This is certainly true but I got really close this time. I used the whole skin, and only the skin of a lime, in the making of the green curry. That was such an important component to get the deeper flavor I was expecting. It also meant you could amp up the peppers because there bite would be moderated. I used both serrano and hot peppers – again my grocery store did not have Thai chilies. The 10 ingredients used to make the green curry are also balanced by simply adding water to moderate the heat during the cooking process.
The cast of characters.
Building the Thai Curry Stew.
The Chicken & Sausage Green Curry Stew Plated.
Chicken & Sausage Green Curry Stew
- 1 Bunch Cilantro
- 2 Inches Fresh Ginger rough chop
- 4 Cloves Garlic rough chop
- 1/2 Whole Red Onion rough chop
- 3 Whole Serranos rough chop
- 3 Whole Hot Chilies rough chop
- 2 Stalks Lemongrass (white parts only) diced
- 1 Whole Lime rind peeled and chopped
- 1 Tbsp Ground Cumin
- 2 Tsp Ground Coriander
Chicken & Sausage Stew
- 1 Whole Red Pepper cut in slices
- 1 Whole Medium Eggplant cubed
- 3 Whole Baby Bok Choy rough chop
- 4 Whole Chicken Breasts
- 4 Whole Thai Sausages cut in 2 inch pieces
- 1 Tbsp Olive Oil
- 2 Cups White Rice
Add all the ingredients to a blender and blend until fully mixed. If it does not mix, add water a little at a time to help it mix. Set aside.
Chicken & Sausage Stew
In a Dutch oven, brown the sausages getting a good sear on them. Set aside. Next, add the the oil, and once warm, sear the chicken and set aside.
Meanwhile, cook rice according to instructions.
In the same pan, add the green curry and 4 cups of water. Stir well bring to a boil and reduce to a simmer. Begin by adding the chicken and simmer for 20 minutes. Remove from the pan and set aside. Next, add the eggplant and simmer for 10 minutes. Finish by adding in all the ingredients into the Dutch oven. Simmer for 30 minutes.
Serve over white rice.