Culinarius' Thai Chicken Stew
Ingredients1 h 15 m servings 554 cals
- 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.
- 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.
Per Serving: 554 calories; 32.3 g fat; 41.3 g carbohydrates; 28.4 g protein; 57 mg cholesterol; 645 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made as listed ,except was out of red onion, and didn't wait to cook down a full 45 minutes. Probably because of those changes,it needed some seasoning. So we added an extra TBSP of soy sauce a...
This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely love...it's Emeril's (or Doc Chey's) Red Curry Th...