Spicy Coconut Chicken Stew with Corn

Name: Spicy Coconut Chicken Stew with Corn
Total time: 30 min
Ingredients: 2 tablespoons canola oil; 3 shallots, thinly sliced; 2 fresh Thai chiles, thinly sliced; One 15-ounce can unsweetened coconut milk; 1/2 cup chicken stock or low-sodium broth; 1/4 cup fresh lime juice; Kosher salt; Pepper; 1 pound shredded rotisserie chicken (4 cups); 1 1/2 cups fresh corn kernels (from 2 to 3 ears); 3 cups spinach leaves; 1 cup basil leaves, plus more for serving

5.0

(5)

6 Reviews

This sweet and spicy coconut milk–based stew gets lots of bright flavor from spinach, basil, chiles and lime juice. Slideshow: More Stew Recipes

By

Justin Chapple

Updated on October 1, 2017

Spicy Coconut Chicken Stew with Corn — Photo: Abby Hocking / Food & Wine

Total Time:

30 mins

Yield:

4

Ingredients

2 tablespoons canola oil
3 shallots, thinly sliced
2 fresh Thai chiles, thinly sliced
One 15-ounce can unsweetened coconut milk
1/2 cup chicken stock or low-sodium broth
1/4 cup fresh lime juice
Kosher salt
Pepper
1 pound shredded rotisserie chicken (4 cups)
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
3 cups spinach leaves
1 cup basil leaves, plus more for serving

Directions

In a large, deep skillet, heat the oil. Add the shallots and chiles and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Add the coconut milk, stock and lime juice and bring just to a simmer. Season the broth generously with salt and pepper. Stir in the chicken and corn and cook until hot, 3 to 5 minutes. Stir in the spinach and simmer until just wilted, then stir in the 1 cup of basil. Transfer to shallow bowls, garnish with basil and serve.