Culinarius' Thai Chicken Stew |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice. Ingredients:
2 tablespoons sesame oil |
2 pounds boneless chicken pieces, cut into strips |
2 tablespoons fresh lemon juice |
2 tablespoons soy sauce |
2 (15 ounce) cans coconut milk |
1/4 cup red curry paste |
1/4 cup flour |
2 red bell peppers, chopped |
1 sweet onion, chopped |
1 red onion, chopped |
2 cloves garlic, minced |
2 large potatoes, cubed |
2 (8 ounce) cans sliced bamboo shoots, drained |
2 (8 ounce) cans sliced water chestnuts, drained |
2 (8 ounce) cans baby corn, drained |
1 (12 ounce) can sliced mushrooms, drained |
1/4 cup chopped cilantro |
Directions:
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, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.
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