Culinarius' Thai Chicken Stew

3
Culinarius 0

"I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice."

Ingredients 1 h 15 m {{adjustedServings}} servings 554 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
  2. Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.
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Reviews 3

  1. 7 Ratings

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somethingdifferentagain?!
5/6/2010

Made as listed ,except was out of red onion, and didn't wait to cook down a full 45 minutes. Probably because of those changes,it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley, of stir-fried veggies. Will be making this one again. Thank you , for sharing.

Robyn Cotter
4/27/2009

This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely love...it's Emeril's (or Doc Chey's) Red Curry Thai Shrimp Noodles. Tho I liked this, the flavors weren't enough to keep me making it.

kyoooootie
11/15/2008

This was really really good. I added way more garlic, beef, some grated ginger and lots of hot sauce to the curry itself, but other than that, it was so good as is. Thanks!