Coconut Lemongrass Chicken Stew with Jasmine Rice

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 stalks lemongrass, tender inner parts only, minced
• 2 cups coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 2 cups jasmine rice, cooked
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add chicken and cook until browned.
2. 2 Stir in lemongrass, turmeric, and coriander, cooking for 1 minute until fragrant.
3. 3 Pour in coconut milk, diced tomatoes, and chicken broth. Season with fish sauce, salt, and pepper.
4. 4 Bring to a simmer, then add bell pepper and mushrooms. Cover and cook for 25 minutes.
5. 5 Meanwhile, cook jasmine rice according to package instructions.
6. 6 Serve stew over jasmine rice and garnish with cilantro.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add shrimp or tofu for a mixed protein stew.
• Include Thai basil for a fresh twist.

Substitutions

• If lemongrass is unavailable, substitute with lemon zest and a pinch of lemon extract.

Pairings

• Serve with a chilled Thai iced tea or a light white wine.

Nutrition

Tips

• For a richer flavor, use full-fat coconut milk.
• Lemongrass can be found in the produce section or frozen aisle of most grocery stores.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Serving Suggestions

• Pair with a side of steamed broccoli or a simple green salad for a complete meal.

FAQ