Aromatic Green Coconut Chicken Stew
Casserole
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Green Coconut Chicken Stew is a flavorful and aromatic dish that's perfect for a cozy dinner. I've been making this recipe for years, and it's always a hit! The combination of coconut milk, jalapenos, and fresh herbs creates a unique and delicious flavor profile. The chicken legs become incredibly tender while simmering in the fragrant broth. Serve it with rice or noodles for a complete and satisfying meal. It's especially comforting during the cooler months, and the vibrant green color makes it festive enough for a holiday gathering.
Ingredients (20 ingredients)
-
4 piece whole chicken legs
-
salt
-
vegetable oil
-
14 ounce coconut milk
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1.75 cups water
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6 clove garlic, peeled
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3 piece fresh jalapeno peppers, seeded and chopped
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1 bunch cilantro
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0.5 bunch green onions, white and light green parts only, chopped
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vegetable oil
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1 piece onion, sliced
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6 slice fresh ginger
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1 tablespoon red curry powder
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2 tablespoon lime juice
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2 tablespoon fish sauce
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1 tablespoon brown sugar
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2 cups 1-inch sweet potato chunks
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1.5 cups 1-inch eggplant chunks
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1 bunch fresh Thai basil leaves, torn
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salt and ground black pepper
Preparation (10 steps)
Season Chicken Legs
Season 4 whole chicken legs with salt to taste on all sides. Set aside.
Sear Chicken Legs
Heat 1 tablespoon vegetable oil in a skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
Prepare Coconut Milk Mixture
Place 1 (14 ounce) can coconut milk, 1 ¾ cups water, 6 cloves garlic (peeled), 3 fresh jalapeno peppers (seeded and chopped), 1 bunch cilantro, and ½ bunch green onions (white and light green parts only, chopped) into the Thermomix bowl. Cover and puree until smooth.
Sauté Onion and Ginger
Add 1 tablespoon vegetable oil, 1 sliced onion and 6 slices fresh ginger to the Thermomix bowl.
Toast Curry Powder
Sprinkle 1 tablespoon red curry powder over onions and ginger in the Thermomix bowl.
Add Chicken and Coconut Mixture
Place chicken legs in a single layer on top of onions and ginger in the Thermomix bowl. Pour pureed coconut mixture, 2 tablespoons lime juice, 2 tablespoons fish sauce, and 1 tablespoon brown sugar over the chicken.
Simmer Chicken
Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender. Set Thermomix to 45 Min./100°C/Stufe 1.
Add Potatoes and Eggplant
Remove chicken from the Thermomix bowl and set aside. Stir 2 cups 1-inch sweet potato chunks into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in 1 ½ cups 1-inch eggplant chunks. Cook until potatoes and eggplant are tender. Set Thermomix to 20 Min./100°C/Stufe 1.
Add Basil and Season
Stir 1 bunch fresh Thai basil leaves (torn) into coconut milk mixture; season with salt and ground black pepper to taste.
Return Chicken and Heat Through
Return chicken to coconut milk mixture in the Thermomix bowl; reduce heat to medium-low and simmer until chicken is heated through. Set Thermomix to 5 Min./90°C/Linkslauf Stufe 1.
Finished cooking? Great! 🎉
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Created by
Olivia Jones
4
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Fish
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