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The Thai accents in this fragrant chicken stew come from creamy coconut milk, fresh ginger, salty fish sauce and lime. Tips from the F&W Test Kitchen Great Thai Recipes

March 2010


Credit: © Christina Holmes

Recipe Summary test

20 mins
4 hrs
4 to 6


Ingredient Checklist


Instructions Checklist
  • In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.

  • Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.

Make Ahead

The chicken stew can be refrigerated for up to 2 days before serving.