culinary review

Thai Chicken Coconut Ginger Stew

Last Modified: 05/18/10
First Published: 05/18/10
Views: 499
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Views: 499

If you're in the mood for something a little different, then this flavorful and interesting dish would be perfect to make. It is made with creamy coconut milk, chicken filets, lots of ginger, garlic and chili and vegetables. It's pretty quick to make and it's very satisfying as well. You can really serve anything along with this dish, however we like to serve brown rice which goes well, however you could of course serve potatoes, rice noodles, or couscous for example.


4-6 Servings


  • 2 tablespoons vegetable oil
  • 3-4 boneless chicken breasts
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • ginger, minced (about 3 tablespoons)
  • 3 small green chilis, minced, seeds removed
  • 4 carrots, peeled and slanted
  • 4 celery stalks, cut up
  • 3 leeks, washed and cut up
  • 1 can of whole coconut milk
  • water
  • 1 chicken bouillon cube
  • 2 tablespoons soy sauce
  • 1 lime, zest and juice


Cut up the chicken in strips. Heat the oil up in a pan and saute the chicken. Add the onion, and let cook until the chicken is browned a bit. Add the garlic, the ginger and the chilis, stir and add the carrots, celery and leeks. Cook for about 5 minutes, then add the coconut milk. Fill the empty can with water and add that as well along with the bouillon cube. Let come to a simmer, and let cook for about 10-15 minutes until the chicken is cooked through and the carrots are a bit soft, but still with a bite.

Add the soy sauce and the lime, stir and taste. Possibly add some more soy sauce if it needs more salt and top with some freshly chopped herbs such as basil.