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Thai Peanut Chicken Stew
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless chicken thighs, cut into bite-size pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1/2 cup creamy peanut butter
  • 1 can (14 ounces) coconut milk
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon chili flakes
  • 1 tablespoon lime juice
  • 1/4 cup chopped peanuts, for serving
  • 2 tablespoons chopped cilantro, for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion softens.
  • Stir in the carrots and red bell pepper. Cook for another 3 minutes.
  • Add the peanut butter, coconut milk, chicken broth, soy sauce, and chili flakes. Stir until the peanut butter melts and the mixture is smooth.
  • Bring the stew to a simmer. Cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through and the carrots are tender.
  • Stir in the lime juice. Taste and adjust seasoning if needed.
  • Ladle into bowls and top with chopped peanuts and cilantro before serving.

Notes

For a thicker stew, let it simmer uncovered for the last 5 minutes. If the peanut butter is very thick, stir it with a splash of broth before adding it to the pot. Leftovers reheat well on the stove with a little extra broth to loosen the texture. Skip the chili flakes if you prefer a milder flavor.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon, Knife