Coconut Curry Chicken Stew
A fragrant and creamy Thai-inspired chicken soup loaded with fresh vegetables, coconut milk, and bold curry flavors. Quick, nutritious, and satisfying, it’s perfect for lunch, dinner, or meal prep.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Sharp Knife
- 1 Cutting board
- Measuring cups and spoons
- Stirring spoon
- Juicer for lime (optional)
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 large yellow onion chopped
- 3 tbsp green curry paste
- 3 tbsp yellow curry paste
- 3 large garlic cloves minced
- 3 tbsp fresh ginger minced
- 1 large red bell pepper thinly sliced into 1″ pieces
- 8 oz fresh mushrooms very thinly sliced
- 8 cups low-sodium chicken broth
- 2 14 oz cans full-fat coconut milk
- 1½ tbsp fish sauce
- 2 tbsp brown sugar
- ¼ tsp crushed red pepper flakes
- 3 cups cooked shredded chicken breasts
- ¼ cup freshly squeezed lime juice
- 2 green onions thinly sliced
- ¼ cup fresh cilantro leaves chopped
- Kosher salt & freshly cracked black pepper to taste
- 1 lime cut into wedges for serving
Instructions
- Prepare Your Ingredients: Before turning on the stove, take a few minutes to prep everything. Chop the yellow onion, mince the garlic and fresh ginger, slice the red bell pepper into 1-inch strips, and thinly slice the mushrooms. Shred the cooked chicken breasts and squeeze fresh lime juice. Having all ingredients ready ensures a smooth cooking process without any last-minute scrambling.
- Heat the Oil and Butter: Place a large, heavy-bottomed pot over medium heat. Add the vegetable oil and unsalted butter, allowing them to melt and combine. This mixture creates a rich, flavorful base that helps develop the depth of flavor in the soup. Wait until the butter starts to foam gently but does not brown.
- Sauté the Onion: Add the chopped yellow onion to the pot. Stir occasionally, cooking for about 3–4 minutes until the onion becomes translucent and soft. This step releases the natural sweetness of the onion, which will balance the spiciness of the curry pastes.
- Add the Curry Pastes: Stir in the green curry paste and yellow curry paste, mixing thoroughly with the sautéed onions. Cook for 1–2 minutes until fragrant. This allows the aromatic spices in the pastes to bloom and intensify, forming the soup’s signature Thai flavor.
- Incorporate Garlic, Ginger, and Vegetables: Add minced garlic, ginger, sliced red bell pepper, and thinly sliced mushrooms to the pot. Stir well to coat the vegetables in the curry-onion mixture. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften slightly while retaining some bite for texture.
- Pour in the Broth and Coconut Milk: Slowly add the low-sodium chicken broth and canned coconut milk to the pot. Stir thoroughly to combine the liquids with the vegetable and curry mixture. The coconut milk will add creaminess and a mild sweetness that balances the curry heat.
- Season the Soup: Add fish sauce, brown sugar, and crushed red pepper flakes to the pot. Stir to dissolve the sugar and evenly distribute the seasonings. Taste the broth and adjust seasoning with salt or additional fish sauce, if needed. This step builds layers of flavor that are key to a satisfying soup.
- Add the Chicken: Stir in the cooked, shredded chicken breasts, making sure they are fully submerged in the simmering soup. Heat for 5–7 minutes until the chicken is warmed through. This ensures the protein is tender and infused with the soup’s flavors.
- Finish with Fresh Herbs and Lime: Turn off the heat and stir in freshly squeezed lime juice, sliced green onions, and chopped cilantro. These fresh ingredients brighten the flavors and provide a fragrant, herbaceous note that contrasts beautifully with the rich coconut base.
- Serve and Garnish: Ladle the soup into bowls. Offer lime wedges on the side for additional tang. Optionally, serve the soup over cooked basmati rice or thin rice noodles for a heartier meal. Enjoy immediately for the best flavor and texture.
Notes
- For extra heartiness, serve the soup over cooked basmati rice, jasmine rice, or thin rice noodles.
- Swap chicken for shrimp or tofu to create a different protein variation.
- Feel free to customize the vegetables; carrots, snow peas, zucchini, spinach, kale, or edamame work beautifully.
- Adjust coconut milk for richness: use two cans for full creaminess, one can regular + one lite for medium, or two lite for a lighter version.
- Make it vegetarian by replacing chicken with firm tofu and using vegetable broth.
- Add extra heat with minced chili peppers or a pinch of cayenne if you prefer spicier flavors.
