Coconut-Curry Chicken Stew
Coconut-Curry Chicken Stew
Coconut-Curry Chicken Stew
Coconut-Curry Chicken Stew

Coconut-Curry Chicken Stew

David Venable

Now you don't need to go to your favorite Thai restaurant to enjoy this sweet, savory stew. You can make it at home in just 20 minutes!

Ingredients

  • 2 Tbsp olive oil
  • 1 cup onions, chopped
  • 3 garlic cloves, minced
  • 2 stalks lemon grass (or the rind of a lemon), cut into 3" pieces
  • 2 tsp ginger, grated
  • 2 Tbsp +1 tsp curry
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes, or to taste
  • 1 (13.66-oz) can light coconut milk
  • 1 Tbsp sugar
  • 2-1/2 lbs boneless skinless chicken breasts, cut into 3/4" pieces
  • Salt, to taste
  • 1/3 cup cilantro, chopped, loosely packed
  • 2–3 cups cooked white rice (optional, for serving)
  • 1/3 cup toasted coconut (optional garnish)

Directions

Heat the olive oil over medium heat in a 5-qt stockpot (or select the stovetop setting on your Ninja Cooking System). Add the onions, garlic, lemongrass (or lemon), and ginger and cook until the onion is translucent.
Stir in the curry, black pepper, red pepper flakes, coconut milk, and sugar.
Add chicken pieces and cook for 10-12 minutes, or until the chicken is completely cooked. Add the cilantro and stir until completely incorporated.
Serve over white rice, if desired, and garnish with the toasted coconut.

Cook's Notes

Some curries contain salt, so be sure to read the label on your curry blend before adding it to the stew. If it contains salt, you may want to omit adding any extra.

Print Recipe