Creamy Coconut Curry Chicken Stew with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut in 1-inch pieces
• 2 tbsp neutral oil + 1 tbsp butter
• 1 medium yellow onion, 3 garlic cloves, 1 tbsp minced fresh ginger
• 2 medium carrots, 2 celery stalks, 1 medium Yukon gold potato, 1 small sweet potato
• 1 red bell pepper, 1 cup green beans, 2 cups baby spinach
• 2 tbsp mild yellow curry powder, 1 tsp ground turmeric, 1/2 tsp ground cumin
• 1 can (13.5–14 oz) full‑fat coconut milk
• 3 cups low‑sodium chicken broth
• 1 tbsp brown sugar, 1 tbsp fish sauce or 2 tsp soy sauce, juice of 1/2 lime
• Salt and black pepper, optional 1/4 tsp cayenne

Do This

• 1. Season chicken with salt and pepper. Chop all vegetables and aromatics.
• 2. Brown chicken in hot oil and butter in a heavy pot over medium‑high heat; remove to a plate.
• 3. In the same pot, cook onion, carrots, and celery until softened. Add garlic, ginger, and spices; toast briefly.
• 4. Stir in potatoes, sweet potato, bell pepper, and green beans. Add coconut milk, broth, brown sugar, and fish sauce.
• 5. Return chicken and any juices to the pot. Bring to a gentle boil, then simmer 20–25 minutes until chicken and vegetables are tender.
• 6. Stir in spinach and lime juice; simmer 2–3 minutes. Adjust salt, pepper, and heat level.
• 7. Serve hot in deep bowls with rice or crusty bread and fresh herbs, if desired.

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Why You’ll Love This Recipe

• Creamy coconut curry broth that is rich, mild, and soothing rather than overly spicy.
• Tender chicken and hearty vegetables make this a full, one‑pot meal.
• Comes together in under an hour with simple supermarket ingredients.
• Flexible and forgiving: easy to adjust the vegetables, spice level, and richness.

Grocery List

• Produce: Yellow onion, garlic, fresh ginger, carrots, celery, Yukon gold potato, sweet potato, red bell pepper, green beans, baby spinach, limes, fresh cilantro (optional).
• Dairy: Unsalted butter (optional but adds richness).
• Pantry: Boneless, skinless chicken thighs, neutral oil, full‑fat coconut milk, low‑sodium chicken broth, mild yellow curry powder, ground turmeric, ground cumin, ground coriander (optional), cayenne pepper (optional), brown sugar or honey, fish sauce or soy sauce, salt, black pepper, jasmine rice or crusty bread (for serving, optional).

Full Ingredients

Main Stew

• 1 1/2 lb boneless, skinless chicken thighs, trimmed and cut into 1‑inch pieces
• 1 1/4 tsp fine sea salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (such as canola, avocado, or sunflower)
• 1 tbsp unsalted butter (optional, for extra richness)
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and sliced into 1/4‑inch rounds
• 2 celery stalks, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, peeled and finely minced or grated
• 2 tbsp mild yellow curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander (optional, for depth)
• 1/4 tsp cayenne pepper (optional, for gentle heat)
• 1 medium Yukon gold potato (about 8 oz), cut into 3/4‑inch cubes
• 1 small sweet potato (about 8 oz), peeled and cut into 3/4‑inch cubes
• 1 red bell pepper, cored and sliced into thin strips
• 1 cup green beans, trimmed and cut into 1‑ to 2‑inch pieces (fresh or frozen)
• 1 can (13.5–14 oz) full‑fat coconut milk, well shaken
• 3 cups low‑sodium chicken broth
• 1 tbsp brown sugar (or 2 tsp honey)
• 1 tbsp fish sauce or 2 tsp soy sauce
• Juice of 1/2 medium lime (about 1 tbsp), plus extra wedges for serving
• 2 cups loosely packed baby spinach (or chopped kale)

Optional Thickener & Garnish

• 2 tsp cornstarch mixed with 2 tbsp cold water (only if you prefer a thicker stew)
• Fresh cilantro or parsley, chopped, for serving (optional)
• Cooked jasmine rice, basmati rice, or warm crusty bread, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken thighs dry with paper towels, then cut them into roughly 1‑inch pieces. In a bowl, toss the chicken with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper. Set aside to absorb the seasoning while you prep the vegetables.

Dice the onion, slice the carrots and celery, mince the garlic, and grate or finely mince the ginger. Cube the Yukon gold potato and sweet potato into 3/4‑inch pieces so they cook evenly. Slice the red bell pepper into thin strips and trim and cut the green beans. Rinse and roughly chop the spinach if the leaves are large. Having everything ready before you start cooking makes the stew come together smoothly.

Step 2: Brown the chicken

Place a large, heavy‑bottomed pot or Dutch oven over medium‑high heat. Add the neutral oil and butter. When the fat is hot and shimmering, add the chicken pieces in a single layer, working in two batches if needed to avoid crowding the pan.

Let the chicken sear without moving it for 2–3 minutes, until the bottoms are nicely browned. Stir and cook for another 2–3 minutes, just until the outside of the chicken is opaque and lightly golden. The chicken does not need to be cooked through at this stage; it will finish simmering in the broth. Transfer the browned chicken and any juices to a plate and set aside.

Step 3: Build the aromatic curry base

Reduce the heat to medium. In the same pot (do not wipe it out; the browned bits add flavor), add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes, until the vegetables begin to soften and the onion turns translucent.

Add the minced garlic and ginger. Cook for 30–60 seconds, stirring constantly, until fragrant but not browned. Sprinkle in the curry powder, turmeric, cumin, and optional coriander and cayenne. Stir continuously for about 1 minute to toast the spices gently; they should smell warm and fragrant. If the bottom of the pot looks too dry or the spices seem to stick, splash in 1–2 tablespoons of broth and scrape up any browned bits with a wooden spoon.

Step 4: Add vegetables and liquids

Stir the Yukon gold potato, sweet potato, red bell pepper, and green beans into the pot, coating them in the aromatic spice mixture. Cook for 2 minutes, stirring, to begin softening the vegetables.

Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any remaining browned bits. Add the brown sugar and fish sauce (or soy sauce). Return the browned chicken and any accumulated juices to the pot and stir to combine everything well.

Increase the heat to medium‑high and bring the mixture just up to a gentle boil. As soon as it reaches a boil, reduce the heat to low or medium‑low so the stew simmers with small, steady bubbles.

Step 5: Simmer until tender and flavorful

Cover the pot partially with a lid, leaving it slightly ajar, and simmer for 20–25 minutes, stirring occasionally. The stew is ready for the next step when the chicken is very tender and the potatoes and sweet potatoes can be easily pierced with a fork.

Taste the broth and add the remaining 3/4 teaspoon salt (or to your taste), plus more black pepper if desired. If you like a bit more warmth, you can stir in a pinch more cayenne at this stage.

Step 6: Finish with greens, lime, and optional thickening

Stir in the baby spinach (or chopped kale) and lime juice. Simmer uncovered for 2–3 minutes, just until the greens wilt and turn vibrant and the flavors meld. Taste and adjust again: add a little extra lime for brightness, more salt for depth, or a pinch of sugar if you want to balance the acidity.

If you prefer a thicker, stew‑like texture, stir the cornstarch and cold water together in a small bowl to make a smooth slurry. Slowly drizzle the slurry into the simmering stew while stirring constantly. Let it cook for 1–2 minutes more, until the broth thickens slightly and becomes silky.

Step 7: Serve warm and enjoy

Ladle the creamy coconut curry chicken stew into deep, warmed bowls. The broth should be velvety and golden, with visible chunks of tender chicken, potatoes, sweet potatoes, carrots, and bright pops of red bell pepper and green beans.

Top with chopped fresh cilantro or parsley, if using. Serve immediately with steamed jasmine or basmati rice, or with slices of warm crusty bread for dipping. Offer extra lime wedges at the table so everyone can adjust the tanginess to their liking.

Pro Tips

• Use chicken thighs for tenderness. Thighs stay juicy and flavorful during simmering; breasts can dry out more easily.
• Toast the spices. Giving the curry powder and other spices a brief toasting in oil before adding liquids deepens their flavor dramatically.
• Control the heat level. Start with no cayenne for a very mild stew, then add a pinch at a time toward the end of cooking until it is just right for you.
• Cut vegetables evenly. Aim for similar‑sized cubes of potato and sweet potato so they become tender at the same time.
• Adjust thickness to taste. Simmer uncovered for a thinner, soupier bowl, or use the cornstarch slurry (or simply simmer a bit longer) for a heartier, thicker stew.

Variations

• Vegetarian version: Omit the chicken and use vegetable broth instead of chicken broth. Add 1 can (15 oz) drained chickpeas and extra vegetables such as cauliflower florets. Simmer until the vegetables are tender.
• Spicier curry stew: Use a medium or hot curry powder and increase cayenne to 1/2 teaspoon. You can also add thinly sliced fresh chili (such as serrano or red chili) along with the bell pepper.
• Slow cooker adaptation: Lightly brown the chicken and sauté the aromatics and spices on the stovetop first, then transfer everything (including liquids and vegetables) to a slow cooker. Cook on Low for 6–7 hours or on High for 3–4 hours. Stir in spinach and lime juice during the last 10–15 minutes.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors often deepen and improve by the next day, making this an excellent make‑ahead meal.

To reheat, warm gently on the stovetop over medium‑low heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through for even heating.

For longer storage, freeze the stew (without the rice) in freezer‑safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes can soften slightly after freezing, but the stew will still be delicious.

Nutrition (per serving)

Approximate values per serving (out of 4, without rice or bread): about 650–700 calories, 32–38 g protein, 35–45 g fat, 40–50 g carbohydrates, 6–8 g fiber, and 900–1100 mg sodium (depending on the broth, fish sauce or soy sauce, and added salt). These values are estimates and will vary based on exact ingredients and portions used.