Spicy Coconut Stew Recipe

1. Heat a large pot or Dutch oven and add the oil. Add the onion, pepper and mushrooms, season with salt and sauté until translucent, 3 to 4 minutes. Add the garlic, ginger and curry paste and cook for 1 - 2 minutes more.
2. Pour in the chicken broth and coconut milk and bring to gentle simmer. Add the sweet potatoes, cover and cook for 5 minutes.
3. Add the chicken, spinach, and optional fish sauce & coconut aminos and stir to coat. Cover and simmer for 15 minutes, until heated through, spinach is wilted, and potatoes are tender.
4. Finish with fresh lime juice and serve over brown rice. Garnish with optional fresh herbs.

Variations: Switch green curry for Thai red curry. Use chopped kale or Swiss Chard instead of spinach, or substitute cauliflower rice for the brown rice.

This will keep in the fridge for 7 days.

Makes 6 servings as a meal or 12 snack-sized portions
Gluten free and dairy free

Step 1

2 tsp coconut oil or ghee
1 medium yellow onion, chopped
1 cup red pepper, chopped
1 ½ c mushrooms, trimmed and sliced
½ tsp salt
2 cloves of garlic, minced
1 tbsp fresh ginger, minced
1 – 3 tsp Thai green curry paste

Step 2

2 medium sweet potatoes, peeled and cubed to ½ inch pieces
2 cups chicken broth (organic) or bone broth
1 can of coconut milk

Step 3

1 ½ lbs. cooked, cubed boneless chicken (breast or thighs)
2 – 6 oz bags of baby spinach
2 tsp fish sauce (optional)
1 Tbsp Coconut Aminos (optional)
Juice of 1 lime
3 c. brown rice
2 – 3 Tbsp of fresh basil or cilantro (optional)

Print Recipe