Thai Chicken Stew

Name: Thai Chicken Stew
Ingredients: 2 teaspoons vegetable oil; 1 red bell pepper, cut in 1/2 dice; 2 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 3/4 lb potato, peeled and cut in 1/2 inch dice; 1 cup chicken broth; 1 lb chicken, cut in 1 inch chunks; 2 cups coconut milk; 1/3 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon peanut butter; 2 teaspoons brown sugar

14 ingredients

4 steps

Ingredients

2 teaspoons vegetable oil
1 red bell pepper, cut in 1/2 dice
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3/4 lb potato, peeled and cut in 1/2 inch dice
1 cup chicken broth
1 lb chicken, cut in 1 inch chunks
2 cups coconut milk
1/3 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons brown sugar

Directions

1

In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Saute for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
2

Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
3

Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
4

Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.