Thai Chicken Stew Recipe

Name: Thai Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pat the chicken dry and season with salt.
2
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.
3
Transfer chicken to a plate.
4
Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes.
5
Add the garlic and gingerroot and cook, stirring, 1 minute.
6
Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more.
7
Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute.
8
Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf.
9
Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes.
10
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.
11
Discard bay leaf.
12
Before serving, stir in the lemon juice, cilantro, and mint.

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 22 ingredients. The key ingredients include: 1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed, Salt to taste, 2 tablespoons vegetable oil, 1 cup minced onion, and more.

Yes, Thai 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.

Thai Chicken Stew

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