Thai chicken stew


  • sesame oil
  • 800g chicken breast fillets
  • 2 sweet potatoes
  • 1 yellow onion
  • 2,5cm piece of ginger
  • 4 garlic cloves
  • 2 chilies
  • 1/2 leek
  • 1 small jar of red curry paste
  • 1 aubergine
  • 2 red peppers
  • 250g broccoli
  • 250g green beans
  • 2 tins of coconut milk (á 400g)
  • 8 dl water
  • cooked quinoa for serving
  • 1 lime


  1. Cut chicken, sweet potatoes and vegetables to smaller pieces.
  2. Steak chicken pieces in sesame oil so that they get a golden brown color. Put aside.
  3. In a big wok pan sauté ginger, garlic, leek, onion and chilies.
  4. Add red curry paste and sweet potatoes. Steak for 5min.
  5. Pour coconut milk and water to the pan.
  6. Add aubergine, red peppers and chicken to the pan. Cook for 10 minutes.
  7. Add green peas and broccoli. Cook for another 10 minutes or until sweet potatoes are soft and ready.
  8. Serve with quinoa and lime.

Our philosophical thoughts of the recipe:

It might be a good idea to use two pans for cooking. This makes about 12 servings…

saje_thaigryta_5 saje_thaigryta_1 saje_thaigryta_3 saje_thaigryta_4

Leave a Reply