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Spicy Coconut Chicken Stew with Corn

This sweet and spicy coconut milk–based stew from the team at Food and Wine gets lots of bright flavor from spinach, basil, chiles and lime juice.




WHAT YOU NEED:

  • 2 tablespoons canola oil

  • 3 shallots, thinly sliced

  • 2 fresh Thai chiles, thinly sliced

  • One 15-ounce can unsweetened coconut milk

  • 1/2 cup chicken stock or low-sodium brot

  • 1/4 cup fresh lime juice

  • Kosher salt

  • Pepper

  • 1 pound shredded rotisserie chicken (4 cups)

  • 1 1/2 cups fresh corn kernels (from 2 to 3 ears) - get yours fresh from Whidbey Farm & Market

  • 3 cups spinach leaves

  • 1 cup basil leaves, plus more for serving

HOW TO MAKE IT:


In a large, deep skillet, heat the oil.


Add the shallots and chiles and cook over moderate heat, stirring occasionally, until tender, about 5 minutes.


Add the coconut milk, stock and lime juice and bring just to a simmer.


Season the broth generously with salt and pepper.


Stir in the chicken and corn and cook until hot, 3 to 5 minutes.


Stir in the spinach and simmer until just wilted, then stir in the 1 cup of basil.


Transfer to shallow bowls, garnish with basil and serve.

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