Squash, Spinach and Chicken Stew
This stew is adapted from a recipe in a Moosewood Cookbook I bought many many decades ago; one of my first ever cookbook purchases. I cooked my way through most of the book. There are very few recipes I still make from it, but this one has earned a spot of regular rotation in our household. The chile paste used to be double but the kids will only tolerate a hint, so feel free to taste and add more to your spice threshold. Over the years I’ve shared the recipe and eliminated some of the less crucial ingredients to make it a viable weekday meal. The original recipe doesn’t have chicken, as Moosewoods was vegetarian, but I like to add it when we are eating alone as a meal. It’s also a great stew with shrimp and fish, which should be added at the same time the chicken is, but cooked much more quickly and gently.
TIME: 1 HOUR
INGREDIENTS: 13
SERVINGS: 6
In the oil, saute the onions until lightly browned. In the last few minutes of sauteing, add the garlic.
Add the curry paste, broth or water, salt and winter squash. Let simmer on the stovetop for 30 minutes, or until squash is tender.
Add the chicken and kale and simmer for about 10-15 more minutes.
Once the chicken is cooked through, add the coconut milk, and take the soup off the heat. Taste and add more salt or curry paste as desired. Ladle into bowls and squeeze lime juice & sprinkle cilantro over each bowl.
Ingredients: (6 Servings)
3 Tbs Avocado Oil
2 onions, Medium dice
3 garlic cloves, peeled and minced
1 heaping tablespoon Thai Red Curry Paste
2 cups butternut squash, peeled, deseeded, med dice
1 quart vegetable broth or water
1 tsps Sea Salt
1 pound boneless skinless chicken breast, diced
1 can full fat coconut milk (ideally without guar gum)
1 bunch kale, chard or spinach, washed, de-ribbed and torn into pieces
1 lime
1 bunch cilantro, washed and chopped
