Thai Chicken Coconut Stew



Active time:

25 minutes


  • 1 shallot, minced

  • 3 cloves garlic, minced

  • 1” knob of fresh ginger, peeled and minced

  • 1 small red chilli, minced (seeds removed for less spicy)

  • ¼ cup fresh coriander, chopped

  • 2 tbsp coconut oil, divided

  • 1 tbsp Thai green curry paste

  • 1 large chicken breast (about 500g)

  • 1 cup (250mL) coconut milk

  • 1 cup (250mL) chicken broth/stock

  • 1 cup pea pods, sliced

  • 1 carrot, spiralized and lightly steamed

Toppings: red chilli slices, sesame seeds, crushed peanuts, fresh coriander, lime slices


  1. In a food processor (or mortar and pestle), combine the shallot, garlic, ginger, and red chilli to make a thick paste.

  2. Add 1 tsp coconut oil and coriander. Mix to combine well.

  3. Heat the remaining coconut oil in a large pot over medium heat.

  4. Add the fresh paste and cook stirring often until lightly browned and fragrant, about 5 minutes.

  5. Stir in the green curry paste, heat until combined. Add in the chicken, and cook until browned and cooked almost through.

  6. Pour in the coconut milk, stir and bring to a simmer.

  7. Let reduce slightly.

  8. Add in chicken broth and pea pods. Simmer for 5 minutes.

  9. Remove from heat.

  10. If desired, add more liquid to desired consistency.

  11. To serve, portion into 4 bowls.

  12. Top with spiralized carrot and desired garnishes.

Nutrition Information (per 1/4 recipe, about 1.5 cups): 365 calories, 22g fat, 10g carbohydrate, 2g fibre, 31g protein.