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Thai Coconut Peanut Stew | Large Family Recipes

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Sometimes you crave stew but want it flavorful and hearty. Something a little out of the ordinary but the kids will want to eat it too. Thai coconut peanut stew meets all that criteria and then some. It will become a family favorite.

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What’s the difference between soup and stew?

The amount of liquid is what determines if it’s a soup or a stew. Soup has lots of liquid and a little bit of add ins. Stew is thicker with less liquid and more add ins. Lots of liquid equals soup. Thick liquid equals stew. Easy peasy lemon squeezy to tell the difference

Gather all your ingredients on the counter. If you have already cooked chicken in the freezer, you can use that and save loads of time. It doesn’t matter if its shredded or not. No one will notice I promise.

No chicken in the freezer? Cube your chicken breasts. Break out the large stockpot, drizzle some oil in the bottom, and in brown the chicken in batches. Remove all chicken from pot.

Once chicken is all browned and out of the pot, add in the peppers and onions. Cook until soft or about 3 minutes. Throw the chicken back in along with the lime juice, lime zest, peanut butter, liquid aminos, and garlic chili sauce. Mix it all together so they flavors get to know each other.

Simmer for 15 minutes or so. Remove from heat and stir in cilantro if desired. Garnish with extra cilantro and chopped peanuts.

Why does cilantro taste like soap to some people?

Some people don’t like cilantro because it tastes like soap. The issue is actually genetics. There’s a variation in the olfactory receptor gene which turns cilantro into a soapy taste. This variation affects between 4-14% of the population.

More Stew & Soup Recipes Your Family Will Love

Here are many more large family soup recipes!

Thai Coconut Peanut Stew Recipe

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Thai Coconut Peanut Stew

  • Author: Jamerrill Stewart
  • Prep Time: 20 mins
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

  • 4 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 4 tablespoons olive or coconut cooking oil
  • 2 red bell pepper, seeded and diced
  • 2 small onion, chopped
  • 2 lime, zested and juiced
  • 4 cups chicken broth
  • 4 (14 ounce) cans coconut milk
  • 1 cup peanut butter
  • 6 tablespoons garlic chili sauce
  • 4 tablespoons liquid aminos
  • 1 cup chopped fresh cilantro (plus additional for garnish)
  • 1/2 cup peanut, coarsely chopped (for garnish)

 


Instructions

 

  1. In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.

  2. Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.

  3. Place the chicken back into the pot. To the chicken and vegetables, add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and liquid aminos.

  4. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and stir in chopped cilantro.

  5. Garnish with chopped peanuts and cilantro.

This Thai coconut peanut stew is sure to become a family favorite. It’s super easy to prepare as well as quite delicious. Flavorful doesn’t begin to describe what this stew tastes like. It’s even better the next day for lunch in my opinion.

Grab some biscuits from the freezer

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