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Coconut Curry Chicken Stew with Sweet Potatoes and Peas
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooked rice, for serving
  • Fresh cilantro, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sweet potato cubes and diced onion on top.
  • In a small bowl, stir together the minced garlic, grated ginger, red curry paste, coconut milk, chicken broth, salt, and black pepper until smooth.
  • Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir gently to coat everything evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir in the frozen peas and let the stew sit for 10 minutes on warm so the peas heat through.
  • Serve the stew over cooked rice and top each bowl with fresh cilantro.

Notes

Add the peas only at the end so they stay green and slightly firm instead of turning mushy. If the broth seems too thick after cooking, stir in a splash of extra chicken broth before adding the peas. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a little water to loosen the sauce.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl