Creamy Coconut Chicken Stew is one of those comforting dishes that makes you feel right at home. It’s rich and creamy, with tender chicken and a blend of spices that give it a warm, hearty flavor. When I first made this recipe, I was looking for something both satisfying and easy to prepare. The creamy coconut milk adds such a smooth texture to the stew, and the chicken soaks up all the delicious flavors. It’s perfect for a cozy evening or when you’re in the mood for a comforting bowl of stew. Creamy Coconut Chicken Stew is a simple yet delicious dish that you’ll want to make again and again.
A Quick and Easy Recipe
What I love about Creamy Coconut Chicken Stew is how easy it is to make. You can prepare it in just about 30 minutes, and the ingredients are simple to find. All you need is chicken, coconut milk, a few vegetables, and some spices to bring it all together. I like to use boneless, skinless chicken thighs because they stay juicy and tender as they cook. The coconut milk not only adds creaminess but also gives the stew a slightly sweet flavor that pairs perfectly with the spices. Once everything is simmering together, the house smells amazing!
Perfect for Any Occasion
Creamy Coconut Chicken Stew is versatile, making it great for any occasion. Whether it’s a weeknight dinner or a special meal to share with friends, it fits the bill. You can even serve it over rice or with some crusty bread to soak up all the creamy sauce. The best part is how easily you can adjust the recipe to your taste. Want it spicier? Just add a little more chili. If you’re not a fan of coconut milk, you can swap it for cream or even broth for a lighter version. Creamy Coconut Chicken Stew is flexible and always satisfying.
A Family Favorite
Over time, Creamy Coconut Chicken Stew has become a favorite in our family. Everyone loves how it tastes, and it’s one of those dishes that gets better the next day as the flavors meld together. I like to make a big batch so we can enjoy leftovers for lunch or dinner. It’s hearty enough to fill you up without being too heavy, and it always warms me up on a chilly day. If you’re looking for something easy, comforting, and delicious, Creamy Coconut Chicken Stew is definitely the recipe to try.
Table of Contents
Chef’s Notes- Creamy Coconut Chicken Stew
- Marinate the Chicken: For an extra burst of flavor, marinate the chicken pieces in soy sauce, lime juice, and a pinch of sugar for about 30 minutes before cooking. This step helps tenderize the chicken and infuses it with extra flavor.
- Adjust Spice Level: If you’re sensitive to heat, you can adjust the number of Thai chilies (siling labuyo) based on your tolerance. For a mild stew, omit the chilies or use only the long green chili. If you like it spicier, feel free to add more Thai chilies or a dash of hot sauce.
- Use Fresh Coconut Milk: If possible, opt for fresh or full-fat coconut milk for the creamiest texture. Canned coconut milk works well, but it can sometimes separate when heated, so stir often to maintain smoothness.
- Enhance with Coconut Cream: For an even richer stew, stir in a spoonful of coconut cream towards the end of cooking. This adds an extra layer of creaminess and depth of flavor.
- Add More Veggies: Boost the nutritional content by adding extra vegetables such as bell peppers, carrots, or zucchini. These can be added during the last 15 minutes of simmering.
- Serving Suggestions: This stew pairs wonderfully with steamed jasmine rice or crusty bread, which helps soak up the flavorful coconut sauce. For a gluten-free option, serve it with quinoa or cauliflower rice.
- Make Ahead: This dish can be made a day ahead and stored in the refrigerator, allowing the flavors to meld even more. Just reheat gently on the stove before serving.
Creamy Coconut Chicken Stew
4
12
minutes45
minutes450
kcal57
minutesDive into the luscious world of our Creamy Coconut Chicken Stew, where tender chicken pieces meld seamlessly with rich coconut milk and fresh green papaya. This easy-to-make recipe bursts with vibrant flavors from garlic, ginger, and a hint of spice, making it a perfect choice for a comforting family meal or a special dinner. The addition of spinach not only enriches the dish with nutrients but also adds a beautiful splash of color. Whether you’re a novice in the kitchen or a seasoned chef, this customizable and affordable recipe is sure to delight your taste buds and become a staple in your culinary repertoire!
Ingredients
- Proteins
2 pounds chicken cut into serving-sized pieces
- Produce
1/2 bunch fresh spinach leaves
8 ounces green papaya sliced into wedges
1 large onion thinly sliced
2 tablespoons ginger cut into thin strips
- Aromatics:
2 tablespoons of minced garlic
- Liquids:
2 cups of coconut milk
- Spices:
1/2 teaspoon of paprika optional
1 piece of long green chili optional
4 Thai chilies or siling labuyo chopped (optional)
- Others:
2 tablespoons of cooking oil
Salt and pepper to taste
- Alternative Ingredients:
Chicken: Substitute with tofu for a vegetarian option.
Coconut Milk: Use almond milk for a lighter version.
Green Papaya: Replace with green mango or chayote.
Spinach: Kale or bok choy can be used instead.
Paprika: Swap with smoked paprika or chili powder.
Long Green Chili: Use serrano peppers as an alternative.
Directions
- Prepare Aromatics – In a large cooking pot, heat 2 tablespoons of cooking oil over medium heat for about 2 minutes. Add the minced garlic, sliced onion, and julienned ginger, sautéing until they become fragrant and translucent, approximately 5 minutes. This foundational step builds the flavorful base of the stew.
- Cook Chicken – Introduce the chicken pieces into the pot, stirring to coat them with the aromatic mixture. Continue to cook the chicken until its exterior turns a light golden brown, which should take around 10 minutes. Browning the chicken enhances its flavor and texture.
- Add Liquids and Simmer – Pour in the 2 cups of coconut milk while continuously stirring to prevent the milk from curdling. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Optionally, sprinkle in 1/2 teaspoon of paprika for added color and flavor. Let the stew simmer for 30 minutes, or until the chicken is tender and the sauce has thickened, stirring occasionally.
Equipment
- Dutch Oven
Notes
- For enhanced flavor, marinate the chicken in a bit of soy sauce and lime juice for 30 minutes before cooking. Serve this Creamy Coconut Chicken Stew with steamed jasmine rice or crusty bread to soak up the rich sauce. Adding vegetables like bell peppers or carrots can increase the dish’s nutritional value and add vibrant colors. To make it spicier, consider adding more Thai chilies or a dash of hot sauce. For a creamier texture, stir in a spoonful of coconut cream during the final minutes of cooking.
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 800mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 6g
- Protein: 35g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Creamy Coconut Chicken Stew
Can I use a different protein instead of chicken?
Yes! You can substitute the chicken with tofu for a vegetarian version of this stew. Firm tofu works best, and be sure to cut it into bite-sized cubes.
What if I can’t find green papaya?
If green papaya is unavailable, you can substitute it with green mango or chayote. Both options give a similar texture and subtle flavor to the dish.
How do I make this stew spicier?
To increase the heat, you can add more Thai chilies or use a dash of hot sauce during the cooking process. For a milder version, reduce or omit the chilies.
Can I make this stew ahead of time?
Yes, this stew is great for meal prep! You can make it a day ahead, as the flavors will continue to develop. Just store it in an airtight container in the fridge and reheat on the stovetop before serving.
Can I use almond milk instead of coconut milk?
While almond milk is a good dairy-free alternative, it won’t provide the same creamy richness as coconut milk. If you’re looking for a lighter option, almond milk works, but for the best flavor and texture, coconut milk is recommended.
