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Culinarius' Thai Chicken Stew

By: Culinarius

"I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice."

Rate/Review | Read Reviews (3)

What to Drink?
	Riesling

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons sesame oil
2 pounds boneless chicken pieces, cut into strips
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 (15 ounce) cans coconut milk
1/4 cup red curry paste
1/4 cup flour
2 red bell peppers, chopped
1 sweet onion, chopped
1 red onion, chopped
2 cloves garlic, minced
2 large potatoes, cubed
2 (8 ounce) cans sliced bamboo shoots, drained
2 (8 ounce) cans sliced water chestnuts, drained
2 (8 ounce) cans baby corn, drained
1 (12 ounce) can sliced mushrooms, drained
1/4 cup chopped cilantro

Directions

Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.