The Thai accents in this fragrant chicken stew come from creamy coconut milk, fresh ginger, salty fish sauce and lime. Tips from the F and W Test Kitchen Great Thai Recipes
Category: Soups, Stews and Chili
Cuisine: not set
One 14-ounce can unsweetened coconut milk
1 tablespoon finely grated fresh ginger
1 tablespoon plus 1 teaspoon green curry paste
2 1/2 teaspoons Asian fish sauce
3 pounds skinless chicken thighs
1 medium red onion cut into 1/2-inch dice
2 medium Yukon Gold potatoes cut into 1-inch chunks
1/2 cup grape tomatoes
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
Cilantro leaves lime wedges and steamed rice, for serving
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