Recipe courtesy of Padma Lakshmi

Thai Chicken Stew

Save Recipe
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Pat the chicken dry and season with salt. 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. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. 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. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.
28m Easy 99%
CLASS
33m Easy 98%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
CLASS
50m Easy 95%
CLASS

Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS
32m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages