Thai Spiced Chicken and Carrot Stew
Experience the bold and vibrant flavors of this Thai Spiced Chicken and Carrot Stew, a comforting one-pot dish that's as aromatic as it is satisfying. Juicy chicken thighs, tender carrots, and baby potatoes are simmered in a rich, fragrant broth of coconut milk and red curry paste, infused with garlic, ginger, and a hint of lime for a perfect balance of savory and tangy flavors. This easy-to-make stew is further enhanced with fish sauce and a touch of brown sugar, giving it that signature Thai depth and complexity. Ready in just about an hour, it’s the ultimate hearty and wholesome meal, perfect for weeknight dinners or cozy gatherings. Serve it piping hot with jasmine rice or crusty bread, and don't forget the optional garnishes of fresh cilantro and green onions for a burst of freshness. Looking to add a touch of global flair to your dinner table? This Thai-inspired chicken stew is your answer!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 medium carrots, peeled and sliced
- 2 cups baby potatoes, halved
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add the chicken thighs and sear for 3–4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add the red curry paste to the pot and stir well, cooking for another minute to release its aromas.
Return the seared chicken to the pot. Add the sliced carrots, halved baby potatoes, chicken broth, and coconut milk. Stir to combine.
Bring the stew to a simmer and partially cover the pot. Cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through.
Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning with additional salt or lime juice, if needed.
Serve the stew hot, garnished with chopped fresh cilantro and sliced green onions, if desired. Enjoy with steamed jasmine rice or crusty bread.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6448 mg | 280% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 57.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4996 mg | 106% | |
*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.
