Coconut-Curry Chicken Stew

By davidv

Now you don't need to go to your favorite Thai restaurant to enjoy this sweet, savory stew. You can make it at home in just 20 minutes!

Tip: Some curries contain salt, so be sure to read the label on your curry blend before adding it to the stew. If it contains salt, you may want to omit adding any extra.

Ingredients

• 2 Tbsp olive oil
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 2 stalks lemon grass (or the rind of a lemon), cut into 3'' pieces
• 2 tsp ginger, grated
• 2 Tbsp +1 tsp curry
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes, or to taste
• 1 (13.66-oz) can light coconut milk
• 1 Tbsp sugar
• 2-1/2 lbs boneless skinless chicken breasts, cut into 3/4'' pieces
• Salt, to taste
• 1/3 cup cilantro, chopped, loosely packed
• 2-3 cups cooked white rice (optional, for serving)
• 1/3 cup toasted coconut (optional garnish)

Details

Adapted from qvc.co

Preparation

Step 1

Heat the olive oil over medium heat in a 5-qt stockpot (or select the stovetop setting on your Ninja Cooking System). Add the onions, garlic, lemongrass (or lemon), and ginger and cook until the onion is translucent.

Stir in the curry, black pepper, red pepper flakes, coconut milk, and sugar.

Add chicken pieces and cook for 10-12 minutes, or until the chicken is completely cooked. Add the cilantro and stir until completely incorporated.

Serve over white rice, if desired, and garnish with the toasted coconut.