Slow Cooker Thai-Inspired Chicken Stew Recipe

Name: Slow Cooker Thai-Inspired Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can unsweetened coconut milk; 1 tablespoon finely grated fresh ginger; 1 tablespoon plus 1 teaspoon green curry paste; 2 1/2 teaspoons Asian fish sauce; 3 pounds skinless chicken thighs; 1 medium red onion, cut into 1/2-inch dice; 2 medium Yukon Gold potatoes, cut into 1-inch chunks; 1/2 cup grape tomatoes; 1 1/2 teaspoons fresh lime juice; Kosher salt and freshly ground pepper; Cilantro leaves, lime wedges and steamed rice, for serving

Servings: persons

One 14-ounce can unsweetened coconut milk
1 tablespoon finely grated fresh ginger
1 tablespoon plus 1 teaspoon green curry paste
2 1/2 teaspoons Asian fish sauce
3 pounds skinless chicken thighs
1 medium red onion, cut into 1/2-inch dice
2 medium Yukon Gold potatoes, cut into 1-inch chunks
1/2 cup grape tomatoes
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
Cilantro leaves, lime wedges and steamed rice, for serving

1
In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce.
2
Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender.
3
Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
4
Using a slotted spoon, transfer the chicken and vegetables to shallow bowls.
5
Skim the fat from the surface of the sauce.
6
Transfer the sauce to a blender.
7
Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth.
8
Season the sauce with salt and pepper and pour it over the chicken.
9
Sprinkle with cilantro leaves and serve with lime wedges and rice.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 14-ounce can unsweetened coconut milk, 1 tablespoon finely grated fresh ginger, 1 tablespoon plus 1 teaspoon green curry paste, 2 1/2 teaspoons Asian fish sauce, and more.

Yes, Slow Cooker Thai-Inspired Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Thai-Inspired Chicken Stew

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