Kitchen notes · a little help before you start
Spicy Coconut Chicken Stew
Coconut milk makes a rich broth for shredded chicken, with Thai chiles giving each spoonful a lively heat. Lime keeps the flavor bright, while basil and barely wilted spinach add a fresh finish among the tender peppers and chicken.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews · Stews
A few quick notes
1. Soften the aromatics
Cook shallots and sliced Thai chiles until tender and aromatic before adding the coconut broth ingredients.
2. Simmer before chicken
Let the coconut milk, stock and lime juice simmer for ten minutes before adding shredded chicken and pepper.
3. Greens go in last
Stir spinach and basil into the finished stew only briefly, stopping as the leaves begin to wilt.
Get to know the ingredients
Coconut milk
Use unsweetened coconut milk for the broth and simmer it with stock and lime before adding chicken.
Chicken
Shredded rotisserie chicken is already cooked and goes in after the first coconut broth simmer.
Lime
Freshly squeezed lime juice is recommended for a brighter flavor in the coconut broth.
Let’s make it
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Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Spicy Coconut Chicken Stew
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish with basil
Serve immediately once the greens begin to wilt, topping with extra fresh basil leaves if desired.
A little more help as you go
Keep spinach tender
Keep the final spinach cooking brief so the leaves do not become overly soft.
Season before greens
Taste with salt and pepper after adding chicken and red pepper, then simmer briefly before adding spinach.
A few questions you might have
Is the chicken raw when added?
No. Use shredded rotisserie chicken, added after the coconut milk broth has simmered for ten minutes.
When do spinach and basil go in?
Add them at the end and cook for about thirty seconds, just until the leaves begin wilting.
Should the coconut milk be sweetened?
Use unsweetened coconut milk for the broth, mixing it with chicken stock and lime juice before simmering.
Can I use bottled lime juice?
Use freshly squeezed lime juice for its bright flavor in this coconut chicken stew.
What garnish is suggested?
Top with extra fresh basil leaves if desired and serve immediately after the greens briefly wilt.
Any more cooking tips?
Recipe Adapted from: Food & Wine Use unsweetened coconut milk to jazz up the flavor of the soup. Using freshly squeezed lime juice instead of bottled juice will bring the soup a bright, refreshing taste. Add spinach at the very end and cook for under 30 seconds or until just wilted, so the leaves won’t be too soft and soggy when serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
