Thai Chicken Stew

Dive into the rich, aromatic flavors of Thai cuisine with this comforting Thai Chicken Stew, a perfect blend of fragrant spices and creamy coconut goodness. Tender chicken thighs are simmered with bold red curry paste, coconut milk, and a medley of vibrant vegetables, including red bell peppers, carrots, and baby spinach. Enhanced with the umami depth of fish sauce, a touch of sweetness from brown sugar, and a zesty pop of lime juice, this one-pot meal delivers layers of flavor in every spoonful. Ready in just 50 minutes from start to finish, this hearty stew is perfect for a cozy weeknight dinner or an exotic twist on meal prep. Garnish with fresh cilantro and serve over fluffy jasmine rice or noodles for a complete and satisfying dish.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 14 ounces coconut milk
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon ginger, grated
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 2 cups baby spinach
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons vegetable oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 2

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the grated ginger and minced garlic to the pot, sautéing for 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for an additional 1 minute, allowing the flavors to bloom.

Step 5

Add the chicken pieces to the pot and cook for 4-5 minutes, stirring occasionally, until they begin to brown but are not fully cooked.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.

Step 7

Add the fish sauce and brown sugar, then bring the mixture to a gentle simmer.

Step 8

Add the sliced red bell pepper and carrots. Cover the pot and simmer for 20 minutes, stirring occasionally.

Step 9

After 20 minutes, add the baby spinach and stir until wilted, about 1-2 minutes.

Step 10

Remove the pot from heat and stir in the lime juice.

Step 11

Taste the stew and adjust seasoning with additional fish sauce, salt, or lime juice, if necessary.

Step 12

Serve the stew hot, garnished with chopped cilantro. Enjoy with steamed jasmine rice or noodles.

Nutrition Facts

Serving size	1537.7 grams (1537.7g)

Amount per serving	% Daily Value*
Calories	1527

Total Fat 77.90g	100%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 16.80g
Cholesterol 567mg	189%
Sodium 5449mg	237%
Total Carbohydrate 78.80g	29%
Dietary Fiber 8.10g	29%
Total Sugars 50.00g
Protein 127.90g	256%

Vitamin D 32IU	159%
Calcium 268mg	21%
Iron 9mg	50%
Potassium 2535mg	54%

*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.

Source of Calories

Fat: 45.9%

Protein: 33.5%

Carbs: 20.6%