Thai chicken stew with curry dumplings
BY DAVID CAMPICHE
Here is a fine project — a fusion
combining a Thai chicken stew and
curry dumplings.
I was up early — a habit gained
from years of innkeeping. Reach-
ing ahead for dinner, I decided to put
together a nice Asian stew that could
simmer while I put the rest of the day
in order.
I have found that during the pan-
demic, cooking is a wonderful distrac-
tion from a world tossed topsy-turvy.
This dish was particularly fun to make
because both my wife, Laurie Ander-
son, and I were involved. Dinner was
sumptuous.
Homemade stock makes a soup, stew
or sauce special. Laurie made a bone
broth. I parboiled potatoes and carrots
in water with curry paste and chicken
base. This adds a lot of flavor to the
stew and is an easy trick. Even bet-
ter, boil the vegetables in three cups of
homemade bone broth or chicken stock.
The added richness is tasteful.
The Franklin
Apartments
Stew
• 1 tablespoon of finely diced ginger
• 1 tablespoon of finely diced garlic
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• One medium onion, diced
• Two medium potatoes, medium diced
• 2 cups of carrots
• 1 tablespoon of curry paste
• 1 tablespoon of chicken base
• One large bell pepper, diced
• One 15 ounce can of white beans
• Two stalks of finely diced celery
• One 15 ounce can of Thai coconut
milk
• One 15 ounce can of diced tomatoes
• Three Kaffir lime leaves
• Salt to taste
• 3 cups remaining water from boiled
potatoes and carrots
• 2 tablespoons of cornstarch
• Two chicken breasts, lightly poached
and cubed
• Optional: Thai basil, finely chopped
Dumpling
• 1 ½ cups of all-purpose flour
• ½ teaspoon of baking soda
• ¾ teaspoon of kosher salt
• ¼ teaspoon of curry powder
• ¼ teaspoon of freshly ground black
pepper
• ¾ cups of buttermilk
• One large egg
• Two tablespoons unsalted butter,
melted
• Fresh parsley, finely chopped
Preparation
Providing Elegance & Efficiency to
Downtown Astoria for Over 100 Years
1432 Franklin Avenue
Community Property Management
503-325-5678
10 // COASTWEEKEND.COM
Start by parboiling the potatoes and
carrots in water that covers the food at
least half an inch. Add the curry paste
and chicken base. Hold. Sauté the gin-
ger, garlic, celery and onion in the but-
ter and olive oil until translucent.
Add the pepper and sauté briefly. Add
the cubed chicken breasts and brown
slightly. Add the potatoes, carrots, diced
tomatoes and stock into the kettle. Add
another two cups of bone broth. Add the
beans and kaffir leaves. Add the coconut
milk and salt. Thicken if necessary with
a slurry of cornstarch and water. Allow
to simmer for flavors to meld.
For the dumplings: In a medium
bowl, sift flour, baking soda, baking
powder, salt, curry powder and pep-
per. In a small bowl or a measuring cup,
whisk buttermilk and the egg together.
Add the liquid ingredients to dry ingre-
David Campiche
This Thai chicken stew features curry dumplings and a variety of seasonings.
dients, followed by melted butter. Stir to
combine, without overmixing. Using a
small ice cream scoop or a tablespoon,
distribute the dumpling dough evenly
into the pot of simmering chicken stew.
Sprinkle with freshly chopped parsley.
Cover the pot. With the heat on low,
simmer for 15 to 20 minutes until no
raw dough remains when you cut a
dumpling in half.
By preparing ahead, we even got in
a late afternoon walk along the ocean.
Returning after a couple of miles, we
were hungry. An Oregon Riesling or
Gewürztraminer compliments this meal
well.