Can I freeze Thai Coconut Chicken Stew?

Absolutely. It freezes well for up to 2 months. Just be sure to store it in airtight containers and thaw overnight before reheating. Stews with a coconut base, like Thai pumpkin coconut soup , hold their flavor and texture beautifully after freezing.

How spicy is Thai Coconut Chicken Stew?

This dish is mildly spicy thanks to green curry paste. If you want it spicier, you can add sliced Thai chilies. Or for a milder flavor, reduce the amount of curry paste. Thai dishes like Thai pumpkin coconut soup also offer flexible spice levels.

What makes this dish different from Thai curry?

While it shares ingredients with Thai curry, Thai Coconut Chicken Stew is thicker and more stew-like than the curry you’d eat with rice. It’s designed to be spooned from a bowl rather than ladled over rice, though you can serve it either way.

Can Thai Coconut Chicken Stew be made vegetarian or vegan?

Yes, easily. Replace chicken with tofu or chickpeas and swap fish sauce for soy sauce or a vegan alternative. You can also take inspiration from Thai pumpkin coconut soup by incorporating pumpkin or squash for additional richness.

Thai Coconut Chicken Stew – The Most Delicious Thai Comfort Food You’ll Ever Try

Description

This Thai Coconut Chicken Stew is a rich, creamy, and comforting dish made with coconut milk, green curry paste, chicken thighs, and fresh vegetables. It’s slow-cooked to perfection and served over fluffy quinoa, bringing authentic Thai flavors to your table.

Ingredients

Scale

2 (14-ounce) cans unsweetened coconut milk
2 tablespoons finely grated fresh ginger
2 tablespoons green curry paste
1 tablespoon plus 1 teaspoon Asian fish sauce
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 medium red onion, thinly sliced
1 large (or 2 small) sweet potatoes, peeled and cut into ½” dice
2 heads bok choy, roughly chopped
1 cup grape tomatoes, halved
1 lime (juice only)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped cilantro, for garnish
Lime wedges, for garnish
Cooked quinoa, for serving

Instructions

In a slow cooker, combine coconut milk, ginger, green curry paste, and fish sauce. Stir to mix well.
Add chicken thighs, red onion, sweet potatoes, and bok choy. Stir to coat evenly.
Cover and cook on low for 3 ½ hours, or until chicken is tender and cooked through.
Remove chicken from the slow cooker and shred it using two forks.
Return shredded chicken to the slow cooker, add grape tomatoes, stir, and continue cooking for an additional 30 to 60 minutes.
Skim any excess fat from the surface, stir in fresh lime juice, and season with kosher salt and freshly ground pepper to taste.
Divide cooked quinoa among 6 bowls, pour stew over the top, and garnish with chopped cilantro and lime wedges.
Serve immediately and enjoy.

Notes

Use full-fat canned coconut milk for best texture and flavor.
Adjust green curry paste amount to suit your spice preference.
Substitute chicken with tofu for a vegetarian option.
This stew tastes even better the next day after the flavors meld.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 bowl with quinoa
Calories: 520
Sugar: 6g
Sodium: 740mg
Fat: 34g
Saturated Fat: 23g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 30g
Cholesterol: 115mg

Keywords: Thai Coconut Chicken Stew, Thai chicken stew, coconut milk chicken stew, Thai pumpkin coconut soup, creamy Thai stew, slow cooker Thai recipes