Stew Pots: Thai chicken stew with turmeric
Aromatic and protein packed, this recipe is a Thai version of a stew. Almost risotto like in its consistency, it’s a sure winner for anyone who loves their Asian food.
Containing healthy turmeric, it may benefit those of you suffering joint aches and pains.
Recipe taken from Thai Food Made Easy by Tom Kime
- 2 tbsp coconut oil
- 500g skinless, boneless chicken thigh, cut into 3cm cubes
- 2 garlic cloves, chopped
- 1 or 2 red chillies (your preference), deseeded and finely chopped
- 6 coriander stalks, chopped
- 4cm piece of fresh ginger, peeled (with a teaspoon) and finely grated
- 2cm fresh turmeric grated
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground turmeric
- ½ tsp ground cardamom
- 100g brown basmati rise
- 200ml fresh chicken stock
- 2 tbsp light soy sauce
- 3 spring onions, finely chopped
- juice of 2 limes
- 2 mint sprigs, leaves picked
- 3 coriander sprigs, leaves picked
- Heat the vegetable oil in a heavy-based frying pan over a medium heat. Add the chicken and brown for 4-5 minutes, until golden brown. Add the garlic, chillies, coriander stalks and ginger and cook for 1 minute, until fragrant. Add the dried spices and cook for another 1 minute. Be careful that they do not scorch.
- Add the rice and stir together so that the spices start to coat the rice. Add the chicken stock and the soy sauce and cover with a lid. Simmer gently for 20-25 minutes, until the rice is cooked and all the liquid has been absorbed.
- Add the spring onions and lime juice and tear in the mint and coriander leaves. Mix together and serve.