Thai Chicken Stew
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- 1 tablespoons sesame oil
- 1 pounds boneless chicken pieces, cut into strips
- 1 tablespoons fresh lemon juice
- 1 tablespoons soy sauce
- 2 (15 ounce) cans coconut milk
- 1/4 cup red curry paste
- 1/4 cup flour
- 1 bell pepper, chopped
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 large potatoes, cubed
- 1 (8 ounce) cans sliced bamboo shoots, drained
- 1 (8 ounce) cans sliced water chestnuts, drained
- 1 (8 ounce) cans baby corn, drained
- 1 (6 ounce) can sliced mushrooms, drained
- 2 cups chicken broth
- 1 Tbsp red pepper (to taste)
- 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, mushrooms, chicken broth, and red pepper; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.
This recipe is a personal recipe added by Toooom and has not been tested or endorsed by MyRecipes.
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Thai Chicken Stew Recipe at a Glance
- COURSE: Soups/Stews