Callaloo Stew

Name: Callaloo Stew
Cuisine: Thai
Ingredients: 3 tablespoons coconut oil; 1 tablespoon curry powder; 1-inch piece fresh ginger, peeled; 2 cups diced carrots; 1 yellow onion, diced; 3–4 green onions, sliced into small rounds (1 cup); 4 cloves garlic, minced; 2 teaspoons salt, divided; 2 teaspoons ground turmeric; 1 teaspoon ground black pepper; 1 can (13.5 oz) coconut milk; 1½ cups Chicken Stock; 5 fresh thyme sprigs; 4 whole allspice berries; 3 cups lightly packed broccoli florets; ½ large green bell pepper, 1-inch cubed; ½ large red bell pepper, 1-inch cubed; Cooked rice for serving

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

This callaloo stew came from my love for panang curry that I used to get from a local Thai take-out place, and, of course, my desire to get creative in the kitchen. The flavors are so bold, and I immediately wanted to marry the flavors of the curry with a staple flavor of the islands, callaloo.

Ingredients

3 tablespoons coconut oil
1 tablespoon curry powder
1-inch

Asia
Thailand
Gluten-free

Method

Warm the coconut oil in a large pot over medium-high heat until melted and fragrant. Add the curry powder and ginger. Stir vigorously until the curry’s color deepens and it becomes fragrant.

Add the carrots, yellow onion, green onions, and garlic. Season with 1 teaspoon of salt and cook, stirring occasionally, for 3–4 minutes longer. Add the turmeric, then add the black pepper to activa