Spicy Thai Chicken Stew Recipe

Welcome to another delightful culinary escape with Zynahz! Today, I have a recipe that will transport you straight to the bustling streets of Thailand: Spicy Thai Chicken Stew. This dish combines succulent chicken pieces with creamy coconut milk and an array of fragrant Thai spices. It’s perfect for a family dinner when you want to bring everyone together with the promise of something exciting and different. This recipe is not only unique for its vibrant flavors but also for its versatility and ease of preparation, making it a hit for any occasion.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound (500g) boneless, skinless chicken thighs, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 cups mixed vegetables (bell peppers, carrots, and snap peas), chopped
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Fresh red chili, sliced (for garnish)
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, stirring frequently.
4. Stir in the red curry paste and cook for 1 minute to release the flavors.
5. Pour in the coconut milk and chicken broth, stirring well to combine.
6. Return the browned chicken to the pot. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
7. Add the mixed vegetables to the pot and continue to simmer until the chicken is fully cooked and the vegetables are tender, about 15 minutes.
8. Stir in the lime juice and season with salt and pepper to taste.
9. Ladle the stew into bowls and garnish with fresh cilantro and sliced red chili. Serve hot.

Helpful Tips

For an even creamier stew, you can use full-fat coconut milk. If you like less heat, reduce the amount of red curry paste. This dish pairs beautifully with jasmine rice or thin rice noodles.

Storage Instructions

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. You can also freeze the stew for up to 3 months; thaw in the refrigerator overnight and reheat before serving.

Ingredient Substitutions

If you don’t have fish sauce, soy sauce can be used as a substitute. For a vegetarian version, replace chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.

Suggested Pairings

This Spicy Thai Chicken Stew is best enjoyed with steamed jasmine rice or flatbreads. A refreshing cucumber salad or a glass of iced lemongrass tea makes for perfect accompaniments.

Bringing joy and creativity to your kitchen is the heart of Zynahz. I hope this Spicy Thai Chicken Stew Recipe brings warmth and excitement to your family table. Don’t forget to snap pictures of your culinary creations and share them with the Zynahz community! Spread the love by sharing this recipe with friends and family, and explore more delectable dishes on Zynahz. Follow us on social media, and sign up for our newsletter to keep the inspiration flowing. Happy cooking!