Best Culinarius Thai Chicken Stew Recipes

Thai Chicken Stew image

Provided by dicentra

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1 red bell pepper, cut in 1/2 dice
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3/4 lb potato, peeled and cut in 1/2 inch dice
1 cup chicken broth
1 lb chicken, cut in 1 inch chunks
2 cups coconut milk
1/3 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons brown sugar

Steps:

In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

Nutrition Facts : Calories 579.4, Fat 41.5, SaturatedFat 27.1, Cholesterol 51.8, Sodium 842, Carbohydrate 34.4, Fiber 6.3, Sugar 14.1, Protein 22.3

Thai Chicken Stew image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed
Salt to taste
2 tablespoons vegetable oil
1 cup minced onion
5 cloves garlic, peeled
1 tablespoon grated gingerroot
1 cup sliced carrots
1 cup 1-inch pieces red bell pepper
1 cup sliced mushrooms
1 to 2 teaspoons red curry paste, or to taste
2 (14-ounce) cans 'light' unsweetened coconut milk
1/2 teaspoon galanga root powder
1/2 teaspoon dried lemongrass flakes
1 teaspoon ground cumin
1 bay leaf
1 cup broccoli florets
1/2 cup canned bamboo shoots, drained
1/2 cup canned water chestnuts, drained
8 ears canned baby corn, drained
Fresh lemon juice, to taste
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint

Steps:

Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.