Spicy Coconut Stew Recipe



Makes 6 servings as a meal or 12 snack-sized portions
Gluten free and dairy free

Step 1

1 can coconut milk
1 c. water
½ c. chicken broth (preservative free)
2 medium dark orange sweet potatoes, peeled and cubed
1½ c. mushrooms, trimmed and halved
½ tsp. salt
8 oz. can of water chestnuts, drained and sliced
1-2 cloves garlic, minced
1 T. minced ginger

Step 2

1 ½ lbs. cooked chicken breast, cubed
½ - 3 tsp. green curry paste
Juice of 1 lime (about 3-4 T.)

Step 3

2 – 10 oz. packages raw spinach, stems removed
3 c. cooked brown rice


  1. Combine ingredients from step 1 in a large pot and bring to a boil.
  2. Lower heat and add ingredients from step 2. Stir well, to blend in curry paste. Cook 10-15 minutes, until vegetables and chicken are done.
  3. Stir in spinach and cook for a few more minutes, until the spinach wilts.
  4. Serve with ½ c. brown rice.



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