Coconut-Chicken Curry Stew


Warm up on a chilly day with a bowl of Coconut Chicken Curry Stew. Fresh ginger, curry powder, and fresh cilantro will make this one of your favorite Thai recipes to stir together at home.

Coconut-Curry Chicken Stew
Photo: Jason Donnelly
Prep Time:
20 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 20 mins


  • Nonstick cooking spray

  • 8 ounce skinless, boneless chicken thighs, cut into 1-inch pieces

  • 3 cup chopped carrots (6 medium)

  • 2 cup coarsely chopped onions (2 large)

  • 6 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 cup unsweetened light coconut milk

  • 1 tablespoon curry powder

  • ½ teaspoon salt

  • ¼ cup snipped fresh cilantro

  • 1 tablespoon lemon juice


  1. Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat

  2. In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.

  3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.

  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  5. To serve, stir in cilantro and lemon juice.

Nutrition Facts (per serving)

174 Calories
5g Fat
15g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 174
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 63mg 21%
Sodium 478mg 21%
Total Carbohydrate 15g 5%
Total Sugars 6g
Protein 17g
Vitamin C 13mg 65%
Calcium 50.5mg 4%
Iron 2mg 11%
Potassium 497mg 11%
Folate, total 36.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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