Bangkok Chicken Stew Recipe
Ingredients
3 cups canned unsweetened coconut milk
2 cups chicken broth, preferably reduced-sodium
1 1/2 tablespoons finely chopped lemongrass or 1 1/2 teaspoons grated lemon zest
2 teaspoons finely chopped fresh ginger
6 skinless, boneless chicken breast halves
6 ounces fresh shiitake mushrooms, stemmed,
6 scallions, cut into 1-inch diagonal slices
1 carrot, peeled and cut into thin julienne strips
1/4 cup nam pla (Thai fish sauce)
1 to 2 fresh jalapeno peppers, minced
1 teaspoon honey
1/2 teaspoon hot chili oil
3 tablespoons slivered fresh basil leaves
Directions
1. In a large saucepan, bring coconut milk, broth, lemongrass, and ginger to a boil. Add chicken, cover pan, reduce heat to medium-low, and simmer 10 minutes.
2. Add mushrooms, scallions, carrot, nam pla, jalapeno pepper(s), honey, chili oil, and 2 tablespoons of basil. Simmer, uncovered, 10 minutes. Stir in remaining 1 tablespoon of basil and serve at once.
2. Add mushrooms, scallions, carrot, nam pla, jalapeno pepper(s), honey, chili oil, and 2 tablespoons of basil. Simmer, uncovered, 10 minutes. Stir in remaining 1 tablespoon of basil and serve at once.
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