Broadening Our Littles’ Tastebuds: Thai Chicken Coconut Curry

Exposing my children to other cultures’ cuisines and traditions is important to me.  My hope is that they form an appreciation for different tastes and can learn to embrace diversity as a whole.  Whether it’s grabbing dinner at our favorite Cuban cafe, hitting up our local (and might I add, amazing) Mexican joint, or heading down to the Midtown Global Market for “Wee Wednesdays” or “Family Fridays,” I feel so good about exposing my 2 year old to such fun, unique and cultural experiences.  Lately,  I’ve been trying to work on bringing these types of experiences into our own kitchen.  I was fortunate enough to grow up in a Lebanese household.  Both my parents’ families are from Lebanon and the traditions I grew up around were so amazing.  While I absolutely love being able to share those traditions with my own husband and children, I’ve been trying to make more of a conscious effort to bring other ethnic foods into the mix at our table.  This Thai Chicken Coconut Curry is one we just can’t get enough of.  While my 2 year old is always willing to give everything a taste, she doesn’t always go back for more…especially when it comes to different cuisines.  But this dish is a favorite of hers, and I can honestly tell you it’s one of the best dishes I prepare, in my opinion.  It’s rich and sweet and savory and packed full of nutrition.  How do you choose to celebrate diversity in your home?  We love new ideas around here!

Thai Chicken Coconut Curry 

Notes:  The amount of curry paste I used below was completely mild enough for my 2 year old to enjoy.  If you like the heat turned up a bit, you could add an extra couple teaspoons of curry paste.  Red curry paste is available at your local grocery store in the Asian section. Also, I’ve opted to use the juice from the fresh pineapple as a sweetener instead of sugar and it works beautifully.  Slicing your pineapple inside of a bowl will allow you to catch all of the juices and utilize them for this recipe.

Adapted from this recipe

Ingredients

1 Tablespoon Sesame Oil

1 Small Red Bell Pepper, cut into 1 inch pieces

1 Small Yellow Bell Pepper, cut into 1 inch pieces

1/4 Pound Fresh Green Beans

3 Garlic Cloves, finely chopped

1 Tablespoon Finely Chopped Fresh Ginger

1 Tablespoon Red Curry Paste

1 15-Ounce Can Coconut Milk, unsweetened and full fat

1/3 Cup Chicken Stock

2 Teaspoons Fish Sauce

1 Teaspoon Salt

2 Boneless Skinless Chicken Breasts, thinly sliced

3/4 Cup Fresh Pineapple Cubes

1 Tablespoon Fresh Pineapple Juice

1/4 Cup Fresh Cilantro Leaves, for garnishing

Directions

Preheat a large wok or deep skillet over medium-high heat.  Add sesame oil, peppers and beans. Sauté for 1 minute.  Add garlic and ginger. Sauté for 30 seconds.  Add curry paste and coconut milk, and whisk until the coconut milk is smooth and incorporated.  Add chicken stock, fish sauce and salt. Bring to a simmer.  Let simmer over medium-heat for 5 minutes, stirring occasionally.  Add the chicken, pineapple and pineapple juice, and simmer over medium-heat until chicken is completely cooked through, 8-10 minutes.  Top with cilantro and serve immediately over brown rice, if desired.