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Culinarius' Thai Chicken Stew


"I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice."
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1 h 15 m servings 554 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 554 calories; 32.3 g fat; 41.3 g carbohydrates; 28.4 g protein; 57 mg cholesterol; 645 mg sodium. Full nutrition

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Read all reviews 3
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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's Emeril's (or Doc Chey's) Red Curry Th...

This was really really good. I added way more garlic, beef, some grated ginger and lots of hot sauce to the curry itself, but other than that, it was so good as is. Thanks!