Thai Chicken Stew

Yield: 1 serving ( Serving Size: servings )
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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. 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. 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.
March 2013

This recipe is a personal recipe added by Toooom and has not been tested or endorsed by MyRecipes.

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