Thai Chicken Stew Recipe
Recipe courtesy of Padma Lakshmi
Yield: 4 servings
Total: 1 hr 15 min | Prep: 15 min | Cook: 1 hr
Nutritional Analysis Per Serving (1 of 4 servings):
Calories 1324 | Total Fat 106 g | Saturated Fat 53 g
Carbohydrates 34 g | Dietary Fiber 5 g | Sugar 10 g | Protein 65 g
Cholesterol 325 mg | Sodium 1855 mg
Ingredients
- 1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed
- Salt to taste
- 2 tablespoons vegetable oil
- 1 cup minced onion
- 5 cloves garlic, peeled
- 1 tablespoon grated gingerroot
- 1 cup sliced carrots
- 1 cup 1-inch pieces red bell pepper
- 1 cup sliced mushrooms
- 1 to 2 teaspoons red curry paste, or to taste
- 2 (14-ounce) cans 'light' unsweetened coconut milk
- 1/2 teaspoon galanga root powder
- 1/2 teaspoon dried lemongrass flakes
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 cup broccoli florets
- 1/2 cup canned bamboo shoots, drained
- 1/2 cup canned water chestnuts, drained
- 8 ears canned baby corn, drained
- Fresh lemon juice, to taste
- 1/4 cup minced fresh cilantro
- 1/4 cup minced fresh mint
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Directions
- Dry the chicken pieces and season with salt. Heat oil in a casserole over medium-high heat, add the chicken and cook, turning occasionally, until no longer pink. Remove chicken and set aside.
- Add the onion to the casserole and cook, stirring occasionally, for 3 minutes. Stir in the garlic and gingerroot, and cook for 1 minute.
- Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes.
- Return the chicken to the pan, add the curry paste, and cook, stirring, for 1 minute. Pour in the coconut milk, add the galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes.
- Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer for 10 minutes, or until the chicken is fully cooked. Remove the bay leaf.
- Just before serving, stir in the lemon juice, cilantro, and mint.
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