Culinarius Thai Chicken Stew Recipes
TRINIDADIAN CHICKEN STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h3m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
THAI CHICKEN STEW
Steps:
- 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.
CULINARIUS' THAI CHICKEN STEW
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.
Provided by Culinarius
Categories Chicken Stew
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 553.7 calories, Carbohydrate 41.3 g, Cholesterol 57 mg, Fat 32.3 g, Fiber 11.7 g, Protein 28.4 g, SaturatedFat 22.3 g, Sodium 645 mg, Sugar 9 g
CULINARIUS' THAI CHICKEN STEW
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.
Provided by Culinarius
Categories Chicken Stew
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 553.7 calories, Carbohydrate 41.3 g, Cholesterol 57 mg, Fat 32.3 g, Fiber 11.7 g, Protein 28.4 g, SaturatedFat 22.3 g, Sodium 645 mg, Sugar 9 g
THAI CHICKEN STEW
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. The recipe originally called for soy milk, but I'd make it with coconut milk. You could easily make this vegetarian by using tofu and vegetable broth. Do what you like. 4 servings
Provided by dicentra
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
- Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
- Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
- Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.
Nutrition Facts : Calories 579.4, Fat 41.5, SaturatedFat 27.1, Cholesterol 51.8, Sodium 842, Carbohydrate 34.4, Fiber 6.3, Sugar 14.1, Protein 22.3
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