Spicy Coconut Chicken Stew
Easy and quick Spicy Coconut Chicken Stew serves a delicious, coconutty soup in under 30 minutes. It's rich and savory with a spicy sour kick from Thai chilsi and fresh lime juice.
Nutrition Facts
Ingredients
Instructions
Heat the oil in a large Dutch oven (or soup pot) over medium heat. Add the shallots and Thai chilis and stir-fry for 3 to 5 minutes, until tender and aromatic.
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Continue Reading at Rasamalaysia →Chef's Notes
Recipe Adapted from: Food & Wine
Use unsweetened coconut milk to jazz up the flavor of the soup.
Using freshly squeezed lime juice instead of bottled juice will bring the soup a bright, refreshing taste.
Add spinach at the very end and cook for under 30 seconds or until just wilted, so the leaves won’t be too soft and soggy when serving.
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Reviews from the Original Source
What an amazing and quick recipe!
I had a suggestion or question 🙋♀️
Instead of using lime juice, I’d love to opt for kaffir lime leaf and also the basil you mentioned - is it plain regular basil? Or Thai basil? The two are from two very different cultures but similar!
What do you think about these two supplementations?! I’m curious!
Thank you!! 😀
Tastes great, especially with a bit if Thai curry!
Did you make this recipe?
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