Abby Hocking / Food & Wine
Active Time
Total Time
30 MIN
Serves : 4

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

How to Make It


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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