Description
A delightful recipe for Mongolian Creamy Coconut Stew that combines tender chicken with a rich coconut milk base and vibrant vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 ounces) coconut milk
- 2 cups chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Sprinkle in the cumin, coriander, turmeric, and paprika, stirring to coat the chicken evenly with the spices.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Add the sliced carrots, diced bell peppers, and snap peas. Cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the soy sauce and lime juice, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth.
- Add a teaspoon of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg