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Thai Coconut Chicken and Sweet Potato Stew
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups chicken broth
  • 1 red bell pepper, sliced
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Salt and black pepper to taste

Instructions
 

  • Add the diced onion, minced garlic, and grated ginger to the slow cooker.
  • Place the chicken pieces on top of the aromatics.
  • Stir in the Thai red curry paste until the chicken is lightly coated.
  • Add the cubed sweet potatoes and sliced red bell pepper.
  • Pour in the chicken broth and coconut milk. Stir gently to combine.
  • Season with salt and black pepper.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the chicken is tender and the sweet potatoes are soft.
  • Stir in the lime juice just before serving.
  • Ladle into bowls and top with fresh cilantro.

Notes

For thicker broth, mash a few sweet potato pieces against the side of the pot before adding the lime juice. If you prefer less spice, start with 2 tablespoons of curry paste and add more at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker