Rainbow Curry Chicken Stew (gluten-free, ACD)


The chill of winter makes me yearn for the heat of chilis.  And thus, another red curry stew is born.  

This stew is a vibrant rainbow of color, a welcome departure from the winter whites outside my window. It has a complex and sexy combination of flavors. And the best part? It turns on that internal fire just a bit, and makes your hands and feet and forehead warm. 

Most of the ingredients in this dish are easily accessible in any well-stocked grocery store. When I'm making Thai-style curries, I like using Thai Kitchen products, as they are high-quality and gluten-free. You'll notice I used their red curry paste, fish sauce, and organic coconut milk in the dish below. I'm not advertising for them, I swear! I just really like their stuff.  You can find their products in the Asian food section of your local grocer, or online. 

I'd recommend serving it with a dollop of Garlicky Red Chili Hot Sauce. Not necessary, but it amps up the burn just a bit, and that makes me smile. What can I say, I'm a spicy lady. 

Like curry?  Check out these recipes....


Rainbow Curry Chicken Stew

serves 4-6

Feel free to swap out vegetables with what you have on hand. Add mushrooms, eggplant, baby corn, zucchini, or other things that work for your diet and fit your pantry. If you do not eat chicken, you could substitute shrimp or tofu (if soy-tolerant).  If vegan, you will want to omit the fish sauce. For those of you concerned about sugar, Thai Kitchen fish sauce contains just a bit of sugar in the ingredients, but less than 1 gram of sugar per 1 Tbsp serving. the amount of residual sugar in this dish is minute, and therefore, I don't worry about it - but the choice is up to you.

  • 2 Tbsp coconut oil
  • 1 1/2 Tbsp fresh ginger root, peeled and minced
  • 2 large garlic cloves, minced
  • 1 onion, diced
  • 2 large carrots, peeled and cut into half moons (or 1 large sweet potato, peeled and diced)
  • 1 pound chicken breasts, diced
  • 1 can Organic Forest or Thai Kitchen organic coconut milk
  • 4 cups chicken broth + additional 1-2 cups water/broth, as needed
  • 2 Tbsp Thai Kitchen red curry paste (gluten-free)
  • 1-2 Tbsp Thai Kitchen fish sauce (gluten-free, contains a small amount of cane sugar) 
  • 2-3 crushed dry red chilis, or 1/2-1 Tbsp red chili flakes, to taste 
  • 2 crowns broccoli, cut into chunks
  • 1/2 red bell pepper, sliced
  • 10 oz frozen peas (or frozen sliced green beans)
  • 1-2 Tbsp lime juice 
  • optional garnishes: lime wedges, bean sprouts, cilantro, hot sauce

Heat coconut oil in a stock pot or soup kettle until melted, then add ginger, garlic, and onion, and saute a few minutes over medium heat. Then add carrot and chicken, and continue to saute until chicken is lightly browned.  

Add coconut milk, 4 cups broth, curry paste, fish sauce, and mix until well combined and curry paste is dissolved. Bring to a low simmer, cover, and let cook for 5 minutes or so. Then add broccoli crowns, pepper, and frozen peas. Cook 5-10 more minutes, until chicken is cooked and vegetables are tender. Add more broth/water to reach the desired consistency - the amount you need will depend on how many veggies you add. Once everything is tender and cooked, remove from heat, add lime juice, and adjust any other seasonings to taste.

To serve, garnish with lime wedges, fresh cilantro, bean sprouts, hot sauce, or eat plain. You can also add a scoop of warm rice, quinoa, or millet, or serve with sweet potato (my favorite!).

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