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.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 554 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 red onion, chopped
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 red bell peppers, chopped
• 1 sweet onion, chopped
• 2 large potatoes, cubed
• 2 (8 ounce) cans sliced water chestnuts, drained
• ¼ cup flour
• ¼ cup chopped cilantro
• ¼ cup red curry paste
• 2 (15 ounce) cans coconut milk
• 2 pounds boneless chicken pieces, cut into strips
• 2 (8 ounce) cans sliced bamboo shoots, drained
• 2 (8 ounce) cans baby corn, drained
• 1 (12 ounce) can sliced mushrooms, drained

Recipe Instructions

Step 1

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.

Step 2

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.