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For use with any CanCooker

Thai Chicken Stew

Prep Time - 15 minutes
Cook Time - 30 minutes


  • 3 pounds Boneless Chicken Breast Cut into 1" chunks
  • 1 medium Red Onion Cut into ½" chunks
  • 2 medium Gold Potatoes Cut into 1" chunks
  • ½ cup Grape Tomatoes
  • 14 ounce Can Unsweetened Coconut Milk
  • 12 ounces Water
  • 1 tbsp Fresh Grated Ginger
  • 1 ½ tbsp Green Curry Paste
  • 2 ½ tsp Asian Fish Sauce
  • 1 ½ tsp Lime Juice
  • ¼ tsp Salt
  • ¼ tsp Pepper


  • Spray non-stick cooking spray inside CanCooker. Put the potatoes, onion, tomato and chicken into the cooker. In a bowl mix the remaining ingredients and add to CanCooker.  Close lid and latch. Put on a medium/low cooking surface and once it starts steaming cook for 30 minutes.  After 30 minutes with an oven mitt remove the lid and set aside. Stir in with a long handled spoon a mix of water and cornstarch* to thicken the stew. Let it come back to a boil for 1 minute and remove from heat and set aside. It is now ready to be put into soup bowls and enjoyed. 
    * Cornstarch/water mix: 2 tablespoons of cornstarch with 2 tablespoons of water.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.


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