Thai Lemongrass Chicken and Green Bean Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 pound fresh green beans, trimmed and halved
- 2 lemongrass stalks, bruised
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- Add the chicken thighs, onion, garlic, ginger, bruised lemongrass, coconut milk, chicken broth, and fish sauce to the slow cooker.
- Stir gently to combine, then cover and cook on low for 5 hours.
- Add the green beans to the slow cooker and continue cooking on low for 1 more hour until the beans are tender but still bright.
- Remove and discard the lemongrass stalks.
- Stir in the lime juice, then ladle the stew into bowls and top with chopped cilantro.
Notes
Add the green beans only in the final hour so they stay slightly crisp instead of turning soft. If the broth tastes too mild after cooking, stir in an extra splash of fish sauce before serving. Leftovers reheat well on the stovetop with a little water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board