We deal with some pretty brutal winter weather here in Michigan. Becoming a runner has made winter fun again for me. There is nothing like getting out on the trail when it is crisp and cold with the snow crunching under your running shoes. The sense of accomplishment after conquering the distance in challenging conditions is always pretty awesome. Whatever winter activity you like, having a bowl of this stew afterwards is sure to warm and satisfy you.
2 sweet potatoes- peeled and cut into half inch pieces
1 medium rutabaga- peeled and cut into half inch pieces
4 large carrots-peeled and cut into half inch pieces
1 red onion- chopped into medium pieces
6 boneless skinless chicken thighs- cut into 1 inch pieces
3T coconut oil- divided, plus a little to grease pans
1 can coconut milk
2T red Thai curry paste
1t fish sauce
32oz broth (chicken or veggie)
6-10 basil leaves-cut into thin slices
1. Preheat oven to 400 degrees.
2. Put all your cut up veggies in a large bowl. Drizzle with 1T coconut oil and mix to coat.
3. Spread veggies in a single layer on baking sheets greased with coconut oil. Sprinkle with salt and pepper. Roast in oven for 30 minutes, turning once to avoid burning.
4. While the veggies are roasting, heat 1T coconut oil in a large skillet. Add chicken and saute until cooked through and no longer pink.
5. Push the chicken to the side of the skillet, add remaining 1T coconut oil to empty spot on skillet. Add red curry paste to oil and saute until fragrant- about 30 seconds.
6. Mix up the chicken and curry paste in the skillet and then add the can of coconut milk and fish sauce. Simmer for about 5 minutes.
6. The veggies should be done now, pull them out of the oven. Put them in a big stock pot along with the broth.
7. Add chicken mixture to veggies and broth. Simmer for 10 minutes or so, until everything thickens up. Serve sprinkled with fresh basil.