Thai Chicken Stew

Name: Thai Chicken Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons vegetable oil; 1 red bell pepper, cut in 1/2 dice; 2 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 3/4 lb potato, peeled and cut in 1/2 inch dice; 1 cup chicken broth; 1 lb chicken, cut in 1 inch chunks; 2 cups coconut milk; 1/3 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon peanut butter; 2 teaspoons brown sugar

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Recipe by dicentra

This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. The recipe originally called for soy milk, but I’d make it with coconut milk. You could easily make this vegetarian by using tofu and vegetable broth. Do what you like. 4 servings

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons vegetable oil
1

red bell pepper, cut in 1/2 dice
2

garlic cloves, minced
1

tablespoon fresh ginger, minced
³⁄₄

lb potato, peeled and cut in 1/2 inch dice
1

cup chicken broth
1

lb chicken, cut in 1 inch chunks
2

cups coconut milk
¹⁄₃

cup fresh basil, chopped
¹⁄₄

cup fresh cilantro, chopped
2

tablespoons lime juice
2

tablespoons soy sauce
1

tablespoon peanut butter
2

teaspoons brown sugar

DIRECTIONS

In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

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