A steaming, vibrant bowl of Thai Green Curry Chicken and Coconut Stew, served over fluffy basmati rice, shows tender chicken pieces, bright green bell peppers, and sliced bamboo shoots submerged in a rich, creamy green curry sauce. The meal is presented in a rustic ceramic bowl on a wooden surface, evoking warmth and comfort.

Thai Green Curry Chicken and Coconut Stew

Thai cuisine

Thai Green Curry Chicken and Coconut Stew

Embark on a culinary journey to Thailand with this exquisite Thai Green Curry Chicken and Coconut Stew, a dish renowned for its vibrant flavors and aromatic spices. This recipe celebrates the heart of Thai cuisine, bringing together tender chicken thighs, creamy coconut milk, and the distinctive punch of green curry paste. Originating from Central Thailand, green curry (Gaeng Keow Wan Gai) traditionally uses fresh green chilies, lending it both its signature color and spicy kick. The beauty of this particular rendition lies in its 'one-pot' nature – a hallmark of fantastic slow-cooked dishes. All ingredients meld harmoniously over time, creating an incredibly rich broth with minimal fuss. Expect a symphony of sweet, spicy, and savory notes, perfectly balanced with the earthiness of bamboo shoots and the crispness of bell peppers. This stew isn't just a meal; it's an experience, transforming simple ingredients into a deeply comforting and exotic dish that will transport your senses to the bustling streets of Bangkok. Ideal for a cozy evening, this stew promises both warmth and an adventure in taste without requiring extensive cleanup, making it a perfect addition to your weekly rotation.

Preparation time
20 min
Cooking time
3 hrs
Total time
3 hrs 20 min
Servings
4

Ingredients

  • 1 1/2lb chicken thighs(boneless, skinless, cut into 1-inch pieces)
  • 2 cup coconut milk(full-fat)
  • 3 tbsp green curry paste(adjust to taste)
  • 1 pc bell peppers(red or green, sliced)
  • 1/2 cup bamboo shoots(sliced, canned, drained)
  • 2 tbsp fish sauce
  • 4 pcs lime leaves(fresh or frozen, bruised)
  • 1 cup snap peas(optional)
  • 1 1/2 cup basmati rice(for serving)
  • 1 cup chicken broth
  • 1 tsp brown sugar(optional, to balance flavors)

Instructions

Preparation and Slow Cooking

  1. 1Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil (not listed in ingredients, assume cooking oil) and brown the chicken thighs in batches until lightly golden on all sides. Remove chicken and set aside.
  2. 2In the same pot, add the green curry paste and sauté for 1-2 minutes until fragrant. This helps to release the full aroma and flavor of the spices.
  3. 3Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
  4. 4Return the browned chicken to the pot. Add the fish sauce, bruised lime leaves, bell peppers, and bamboo shoots. Stir gently to combine.
  5. 5Reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours, or until the chicken is fork-tender and the flavors have deeply melded. Stir occasionally to prevent sticking.

Finishing and Serving

  1. 1About 15 minutes before serving, if using, add the snap peas to the pot and continue to simmer until tender-crisp. Taste and adjust seasoning with additional fish sauce or a pinch of brown sugar if desired.
  2. 2Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork.
  3. 3Ladle the hot Thai Green Curry Chicken and Coconut Stew over fluffy basmati rice. Garnish with fresh cilantro and a lime wedge (not listed in ingredients, assume optional garnish) if desired.

Nutrition Information

Calories
650 kcal
Protein
36 g
Fat
40 g
Carbs
35 g
NutrientPer serving
Calories650 kcal
Protein36 g
Fat40 g
Carbs35 g

Tips

  • For an even richer flavor profile, consider adding a stalk of bruised lemongrass to the pot during simmering. Remove before serving.
  • A squeeze of fresh lime juice just before serving brightens all the flavors and adds a zesty finish to the rich stew.