Discovering a New Flavor
My Favorite is Spicy Coconut Chicken Stew and It was one of those chilly, rainy evenings when I first decided to try making Spicy Coconut Chicken Stew. The weather was perfect for a comforting dish, and I was craving something warm with a bit of a kick. As I rummaged through my pantry, I found a can of coconut milk and some spices I hadn’t used in a while. I felt a spark of creativity and decided to combine them into something delicious.
The Cooking Adventure
I began by sautéing onions and garlic in a big pot. The aroma quickly filled the kitchen, making my mouth water. I added chunks of chicken and let them cook until they were golden brown. Then came the fun part: pouring in the coconut milk and stirring in a mix of spices, including a generous amount of chili powder. The stew started to bubble and steam, releasing a rich, spicy scent that promised a tasty meal.
A Taste of Delight
As the stew simmered, I couldn’t resist sneaking a taste. The blend of creamy coconut milk and spicy heat created a perfect balance. Each spoonful was a delightful mix of flavors, with the chicken tender and the broth full of warmth. It was exactly what I needed to chase away the rainy-day blues and make me feel cozy and content.
Sharing the Joy
When my family came to the table, their eyes lit up at the sight of the steaming stew. They took their first bites and smiled, clearly enjoying the new recipe. I was thrilled to see their reactions and proud of how well it turned out. This Spicy Coconut Chicken Stew quickly became a favorite in our house, and every time I make it, it reminds me of that rainy evening when I discovered a new flavor adventure.
Table of Contents
Chef’s Notes-Spicy Coconut Chicken Stew
- If you prefer a milder stew, you can reduce the number of Thai chiles or use milder peppers like jalapeños. For extra heat, feel free to add more chiles or a dash of hot sauce.
- Adding a touch of fish sauce or soy sauce can deepen the flavor profile if you’re not strictly keeping it vegetarian.
- Feel free to toss in additional vegetables like bell peppers, zucchini, or snap peas for added nutrition and variety.
- This stew pairs wonderfully with jasmine rice or a slice of crusty bread to soak up the flavorful broth.
- This stew can be made in advance and stored in the refrigerator for up to 3 days. The flavors will develop even more over time, making it a great option for meal prep.
Spicy Coconut Chicken Stew
4
bowls10
minutes15
minutes350
kcal25
minutesDive into the vibrant flavors of this Spicy Coconut Chicken Stew! This dish is a delightful blend of sweet and spicy, featuring creamy coconut milk, fresh corn, and tender spinach. Perfect for a cozy dinner, this stew is sure to impress with its bright notes of basil and lime. It’s a quick and easy recipe that brings a burst of flavor to your table. Get ready to savor every spoonful!
Ingredients
For the Stew
2 tablespoons vegetable oil
3 medium shallots, thinly sliced
fresh Thai bird’s eye chiles, finely chopped
1 can (15 ounces) full-fat coconut milk
1/2 cup low-sodium chicken broth
1/4 cup freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste
1 pound cooked rotisserie chicken, shredded (about 4 cups)
1 1/2 cups fresh corn kernels (from about 2-3 ears of corn)
3 cups baby spinach leaves
1 cup fresh basil leaves, plus extra for garnish
Alternative Ingredients
Vegetable Oil: Can be replaced with olive oil or avocado oil.
Shallots: Substitute with yellow onions or red onions.
Thai Chiles: Use jalapeños or serrano peppers for a milder heat.
Chicken Broth: Vegetable broth can be used for a vegetarian version.
Rotisserie Chicken: Substitute with cooked turkey or tofu for a vegetarian option.
Fresh Corn Kernels: Use frozen corn if fresh is not available.
Spinach Leaves: Kale or Swiss chard can be used as alternatives.
Basil Leaves: Substitute with cilantro or parsley.
Directions
- Sauté Aromatics – In a large nonstick pan over medium heat, warm the vegetable oil. Add the sliced shallots and chopped Thai chiles. Cook while stirring occasionally until the shallots are soft and translucent, about 5 minutes.
- Combine Ingredients – Add the shredded rotisserie chicken and fresh corn kernels to the simmering broth. Cook until the chicken is heated through and the corn is tender, approximately 3-5 minutes.
- Add Greens – Stir in the baby spinach leaves and let them wilt slightly in the hot broth. Then add the fresh basil leaves and give it a final stir.
- Serve – Ladle the stew into shallow bowls and garnish with additional basil leaves for a fresh touch. Serve immediately.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 450mg
- Potassium: 600mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 60IU
- Vitamin C: 40mg
- Calcium: 8mg
- Iron: 15mg
FAQ-Spicy Coconut Chicken Stew
Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk, but the stew will be less creamy and rich. For a similar texture, you might need to adjust the seasoning.
What can I use instead of rotisserie chicken?
You can substitute cooked turkey, tofu, or even cooked beans for a vegetarian option. Ensure that the tofu is well-seasoned or marinated for better flavor.
How can I make this stew spicier?
Add more Thai chiles or a dash of hot sauce. You can also include a pinch of cayenne pepper for extra heat.
Can I make this stew in advance?
Yes, you can make the stew a day ahead. Store it in the refrigerator and reheat before serving. It can also be frozen; just remember to add the spinach and basil just before serving.
Is there a vegetarian version of this recipe?
Absolutely. Use vegetable broth instead of chicken broth, replace rotisserie chicken with tofu or beans, and skip the fish sauce if using. The stew will still be delicious and flavorful.
