This Thai inspired chicken stew is an absolutely fantastic dish! Mild, rounded, and creamy with tender chicken and a spicy twist – served with a slightly tangy quick homemade cucumber salad that perfectly complements the other flavors.
Recipe for thai inspired chicken stew with cucumber salad
Autumn weather almost rhymes with warming stews, doesn’t it…?
This Thai-inspired chicken stew is an absolutely fantastic one of its kind! Mild, smooth, and creamy with tender chicken and a spicy twist – served with a slightly tangy quick homemade cucumber salad that perfectly balances the other flavors.
The sauce is made from, among other things, coconut milk, which makes it creamy and delicious, and seasoned with red curry paste, so the spice level can be adjusted to taste.
The whole dish is served with the whitest rice I could find – sometimes it just has to be, right?
Together, you get an exceptionally flavorful and delicious mix, and it’s even ready in under 30 minutes – it doesn’t get much better than that.
Servings: persons
Thai inspired chicken stew with cucumber salad
This Thai inspired chicken stew is an absolutely fantastic dish! Mild, rounded, and creamy with tender chicken and a spicy twist – served with a slightly tangy quick homemade cucumber salad that perfectly complements the other flavors.
Ingredients
Chicken Casserole
- 600 gram Chicken Fillet
- 28.4 gram Butter for frying
- 300 gram Coconut Milk
- 150 gram Water
- 1 cubes Chicken Broth
- 10 gram Red curry paste more for a stronger version
- 4.5 gram Brown sugar
- 18 gram Fish Sauce
- 7.5 gram Lime Juice
- 1 pcs. Red bell pepper cut into cubes
Pickled Cucumber
- 1 pcs. Cucumber
- 1 pcs. Squash
- 60 gram White Wine Vinegar
- 3 gram Salt
- Pepper a little, freshly ground
- 18 gram Sugar
- 100 gram Water
- 1.5 gram Fresh rosemary chopped
In addition
- 360 gram Rice
Instructions
Chicken Stew
- Set rice to boil.
- Cut the chicken into smaller pieces and brown them in butter in a pot until slightly golden.
- Add all other ingredients and let it simmer for about 10 minutes.
Cucumber Salad
- Slice the cucumber thinly and make strips of the squash with a potato peeler.
- Put both in a bowl together with the other ingredients. Mix together and let sit while the sauce finishes simmering.
- Optionally thicken the sauce in the chicken stew a bit, season to taste, and serve with rice and cucumber salad.