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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Slow Cooker Thai-Inspired Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions