CULINARIUS' THAI CHICKEN STEW
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.
Provided by Culinarius
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
Nutrition Facts : Calories 553.7 calories, Carbohydrate 41.3 g, Cholesterol 57 mg, Fat 32.3 g, Fiber 11.7 g, Protein 28.4 g, SaturatedFat 22.3 g, Sodium 645 mg, Sugar 9 g
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