Ingredients
Protein & Base
-
2 lbs boneless chicken thighs, cut into large chunks
-
1 tbsp coconut oil or avocado oil
Aromatics
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1 stalk lemongrass, finely chopped
-
1 small onion, diced
Flavor Components
-
1 red bell pepper, sliced
-
1 cup mushrooms, sliced
-
1 tbsp red curry paste
-
1 tsp turmeric
-
1 tsp smoked paprika
Liquid & Creaminess
-
1 can (14 oz) coconut milk
-
2 cups chicken broth
-
1 tbsp fish sauce
-
1 tbsp honey
Finishing Touch
-
Juice of 1 lime
-
¼ cup fresh cilantro, chopped
-
1 red chili, thinly sliced (optional)
Instructions
1. Preheat the Nutri-stahl Pot
Place the Nutri-stahl 7 QT pot on medium heat. Add the coconut oil and allow it to warm for about 1 minute.
2. Sauté Aromatics
Add onion, garlic, ginger, and lemongrass.
Sauté for 2–3 minutes until fragrant and lightly golden.
3. Brown the Chicken
Add the chicken pieces and cook for 4–5 minutes, turning occasionally until lightly browned on the outside.
4. Build the Flavor
Stir in:
-
red curry paste
-
turmeric
-
smoked paprika
Allow spices to toast for 1 minute to release their oils.
5. Add Vegetables & Liquid
Add bell peppers and mushrooms.
Pour in coconut milk and chicken broth. Stir well.
6. Slow Simmer
Cover the pot with the lid and reduce heat to low-medium.
Let simmer for 20–25 minutes, allowing the flavors to meld and the chicken to become tender.
7. Finish the Stew
Stir in fish sauce, honey, lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
