Stew You Later
Slow-Simmered Chicken and Peanut Stew with Thai Basil
1 hour 15 minutes
Serves 4
DinnerThaiGluten-freeDairy-freeSoy-free
Herb's take
Inspired by Southeast Asian comfort fare, this hearty chicken stew brings peanuts, curry powder, and Thai basil together for a dinner that’s spicy, aromatic, and rich. You’ll learn how peanuts can add both texture and creaminess, and why basil always comes in at the end.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a Dutch oven over medium-high heat. Add the chicken pieces and sear for 5 minutes, turning to brown all over. Remove chicken to a plate.
- 02Add the onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- 03Sprinkle in the curry powder and red pepper flakes, stirring constantly for 1 minute to bloom the spices.
- 04Add the tomato paste and cook, stirring, for another minute until it darkens slightly.
- 05Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom.
- 06Return the chicken and any accumulated juices to the pot. Stir in fish sauce, brown sugar, peanuts, carrots, and potatoes.
- 07Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the chicken is fork-tender and vegetables are cooked through.
- 08Taste and adjust with salt and pepper as needed. Remove from heat.
- 09Stir in the Thai basil leaves just before serving.
- 10Ladle the stew into bowls and serve with a wedge of lime on the side for squeezing.
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