Thai chicken stew

Thai chicken stew


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This dish has vitamin E and calcium from the soy milk; vitamin B6 from the chicken, capsicum, potatoes and peanut butter; vitamin C from the capsicum, potatoes and lime juice; and folate from the peanut butter.

Leslie Glover

Serves: 4 

  • 2 teaspoons vegetable oil
  • 1 red capsicum, cut into 2-cm squares
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 375 g potatoes (2 to 3 medium), peeled and cut into 2-cm chunks
  • 1 cup (250 ml) salt-reduced chicken stock
  • 500 g skinless, boneless chicken breasts, cut into 2-cm chunks
  • 2 cups (500 ml) soy milk
  • 1⁄3 cup chopped fresh basil
  • 1⁄4 cup chopped coriander
  • 2 tablespoons lime juice
  • 2 tablespoons salt-reduced soy sauce
  • 1 tablespoon light peanut butter
  • 2 teaspoons dark brown sugar
  • 1⁄4 teaspoon coconut extract

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. In large non-stick frying pan, heat oil over moderate heat. Add capsicum, garlic and ginger, and sauté for 4 minutes or until capsicum is crisp-tender. Add potatoes and stock and bring to boil. Reduce to a simmer, cover and cook for 7 minutes or until potatoes are firm-tender.
  2. Add chicken, soy milk, basil, coriander, lime juice, soy sauce, peanut butter, brown sugar and coconut extract to pan, and bring to boil. Reduce to a simmer, cover and cook for 5 minutes or until chicken and potatoes are cooked through.

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