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

October 2017

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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