This is a great candidate for making in large batches (on the stove or in a slow cooker), and freezing single-serving sizes for quick lunches and dinners. You can also try this versatile stew using chicken, tofu, eggplant, spinach, garlic, and basil (to name a few).
- 4 tablespoons olive oil
- 1-2 large onions (or 4-5 small), chopped
- 2 pounds stew meat, cut into 1″ cubes
- 1½ cups blue cornmeal (or flour)
- 1 cup chicken stock or hot water
- 3-4 tablespoons curry paste (or more, to taste)
- 2 (28-ounce) cans diced or crushed tomatoes
- 2 cans coconut milk
- 1-1½ pounds potatoes, cut into bite-size pieces
- 2-3 cups of chard, chopped (remove stems)
- 1 (1-inch) chunk of fresh ginger, peeled and grated (Try fresh galangal instead of ginger for an authentic Thai flavor; galangal is available from Asian markets.)
- 2-3 Kaffir lime leaves (Available in the spice aisle of many grocery stores.)
- 1 crushed red chile
- 2 cups chopped carrots
- 2 tablespoons cilantro, chopped
- Salt and pepper, to taste
Heat the oil over medium heat in a Dutch oven or large sauce pan with a lid.
Add the onions to the pot and cook on medium heat until they are soft and translucent, stirring occasionally (about seven minutes).
While the onions are cooking, dredge the meat in blue cornmeal or flour. Add the meat to the pan with the onions and cook until lightly browned, stirring frequently (about 10 minutes).
In a bowl, whisk the chicken stock or water into the curry paste; add your curry paste to the bowl first, then slowly add in the liquid, mixing until fully incorporated. Add the mixture to the pan after the meat has browned.
To the pot add the tomatoes, coconut milk, potatoes, carrots, chard, ginger, Kaffir lime leaves, and crushed red chile. Cover and simmer over low heat for 3 to 4 hours. (You can also cook the stew in a slow cooker: 3-4 hours on high or 6-8 hours on low.)
Before serving, remove Kaffir lime leaves and correct the seasoning with salt and pepper. Serve with fresh cilantro in each bowl.