This sweet and spicy coconut milk–based stew from the team at Food and Wine gets lots of bright flavor from spinach, basil, chiles and lime juice.
WHAT YOU NEED:
2 tablespoons canola oil
3 shallots, thinly sliced
2 fresh Thai chiles, thinly sliced
One 15-ounce can unsweetened coconut milk
1/2 cup chicken stock or low-sodium brot
1/4 cup fresh lime juice
1 pound shredded rotisserie chicken (4 cups)
1 1/2 cups fresh corn kernels (from 2 to 3 ears) - get yours fresh from Whidbey Farm & Market
3 cups spinach leaves
1 cup basil leaves, plus more for serving
HOW TO MAKE IT:
In a large, deep skillet, heat the oil.
Add the shallots and chiles and cook over moderate heat, stirring occasionally, until tender, about 5 minutes.
Add the coconut milk, stock and lime juice and bring just to a simmer.
Season the broth generously with salt and pepper.
Stir in the chicken and corn and cook until hot, 3 to 5 minutes.
Stir in the spinach and simmer until just wilted, then stir in the 1 cup of basil.
Transfer to shallow bowls, garnish with basil and serve.