Thai Chicken Curry Stew

Photo: Julie Bidwell; Styling: Stephanie Hanes  

"This is my healthy version of Thai tom kha gai soup--so easy to make at home."

Lisa Huddleston, 40, Chicago

Yield: Serves: 4
Cost per Serving: $2.23
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Nutritional Information

Amount per serving
  • Calories: 455
  • Fat: 34g
  • Saturated fat: 6g
  • Protein: 26g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 90mg
  • Sodium: 622mg


  • 3 tablespoons vegetable oil
  • 1 pound mushrooms, sliced
  • 2 carrots, thinly sliced
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 1/4 cup chicken broth
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • 1 13.6-oz. can light coconut milk
  • 1/4 to 1/2 tsp. red curry paste
  • 1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
  • 2 tablespoons chopped basil
  • 1/3 cup chopped cilantro


  1. 1. Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.
  2. 2. Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.
  3. 3. Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.
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