Coconut Curried Chicken Stew
Indulge in the bold, comforting flavors of this Coconut Curried Chicken Stew, a vibrant one-pot dish perfect for cozy weeknight dinners or meal prepping. Tender, seared chicken thighs simmer in a fragrant blend of red curry paste, creamy coconut milk, and aromatic spices like turmeric, while hearty vegetables—sweet potatoes, red bell peppers, and carrots—add a nutritious, colorful touch. Finished with a handful of wilted greens, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro, this stew strikes the perfect balance between savory and subtly sweet. Serve it over fluffy rice or with warm bread to soak up every last drop of the rich, spiced broth. Ready in just an hour, this recipe is both satisfying and easy to make, bringing the vibrant flavors of Thai-inspired cuisine straight to your table.
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Recipe Information
Ingredients
- 1 lb Chicken thighs, boneless and skinless
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Vegetable oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Red curry paste
- 1 tsp Ground turmeric
- 14 oz Coconut milk (full-fat)
- 1 cup Chicken or vegetable broth
- 1 large Sweet potato, peeled and diced
- 1 medium Red bell pepper, sliced
- 2 medium Carrots, sliced into rounds
- 2 cups Spinach or kale leaves
- 1 tbsp Lime juice, freshly squeezed
- 0.25 cup Fresh cilantro, chopped
- Cooked rice or bread for serving (optional)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear for 2-3 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and grated ginger, and cook for another minute.
Add red curry paste and turmeric to the pot, stirring constantly to coat the onions and release the spices' aroma, about 1-2 minutes.
Pour in the coconut milk and chicken (or vegetable) broth. Stir well to create a smooth sauce.
Return the seared chicken thighs to the pot along with the diced sweet potato, sliced red bell pepper, and carrots. Bring the stew to a gentle boil.
Reduce the heat to low and simmer uncovered for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the spinach or kale during the last 2-3 minutes of cooking, allowing it to wilt.
Add freshly squeezed lime juice and sprinkle chopped cilantro on top. Taste and adjust seasoning if needed.
Serve the coconut curried chicken stew hot over rice, or alongside warm bread for dipping.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 40.0 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4587 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
