Thai Summer Bean Stew With Chicken Recipes

THAI CHICKEN STEW

Steps:

• Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.

THAI SUMMER BEAN STEW WITH CHICKEN

Steps:

• Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 2 1/2 minutes per side. Transfer the chicken to a carving board.
• In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
• In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
• In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
• Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.
• Make Ahead: The bean stew can stand at room temperature for up to 2 hours; rewarm before serving.
• Wine Recommendation: This lightly spicy curry stew needs a white wine with a touch of sweetness to offset its moderate heat, like a Gewurztraminer from California's Monterey County. Two good possibilities are the spicy 2004 Thomas Fogarty or the 2004 Bargetto, which has an aroma like honeysuckle blossoms.