Best 6 Pork Or Chicken Stewed In Coconut Milk Recipes

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Pork or chicken stewed in coconut milk is a delectable dish that offers a symphony of flavors and textures, tantalizing the taste buds with its creamy, savory, and aromatic profile. This culinary delight, often enjoyed in various regions of the world, has gained popularity for its versatility, allowing for a wide range of ingredient combinations and cooking methods. Whether you prefer the tender succulence of pork or the leaner, milder flavor of chicken, both proteins pair exceptionally well with the rich, velvety embrace of coconut milk. As you embark on this culinary journey, discover the secrets to crafting the perfect pork or chicken stew in coconut milk, exploring diverse recipes that showcase the harmonious blend of savory spices, aromatic herbs, and the tropical essence of coconut.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STEW WITH COCONUT MILK



Chicken Stew With Coconut Milk image

An easy microwave meal.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Yield 6

Number Of Ingredients 13

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

  • Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

PORK (OR CHICKEN) STEWED IN COCONUT MILK



Pork (Or Chicken) Stewed In Coconut Milk image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons neutral oil, like grapeseed or canola
2 to 3 pounds boneless pork butt or shoulder
Salt and pepper to taste
10 shallots, peeled and left whole
1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste
1 inch-long piece ginger, peeled and minced
2 or 3 cans unsweetened coconut milk, or as needed
1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
Juice of a lime, or more to taste

Steps:

  • Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
  • When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
  • When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN STEW WITH COCONUT MILK



Chicken Stew with Coconut Milk image

Make and share this Chicken Stew with Coconut Milk recipe from Food.com.

Provided by Kim Ong

Categories     Stew

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

150 g sweet onions, sliced
2 red chilies, sliced
1 sprig curry leaf
1 tablespoon shredded ginger
200 ml chicken stock
200 ml coconut cream
350 g chicken, cut into small pieces
200 g potatoes, quartered
100 g carrots, sliced
salt
pepper

Steps:

  • Fry the onions, chillies, curry leaves and ginger until soft.
  • Add chicken stock and coconut cream and bring mixture to a boil.
  • Add chicken, potatoes and carrots and simmer for 15 minutes.
  • Season with salt and pepper.
  • Cook till the sauce thickens to desired consistency.

COCONUT PORK STEW WITH GARAM MASALA



Coconut Pork Stew With Garam Masala image

Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don't necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you're looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.

Provided by Melissa Clark

Categories     one pot, soups and stews, main course

Time 3h

Yield 8 servings

Number Of Ingredients 18

2 1/2 pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 1/2-inch pieces
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt, more to taste
1 1/2 teaspoons garam masala
1/2 teaspoon cayenne
1/2 cup dried yellow split peas
2 1/2 tablespoons coconut oil
1 large yellow onion, finely chopped
1 cinnamon stick
6 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 26- to 28-ounce can or package diced tomatoes
1 cup coconut milk, solids and liquid whisked together
Chopped cilantro, for garnish
1/3 cup coconut oil
1 teaspoon mustard seeds
6 cloves garlic, thinly sliced
3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon

Steps:

  • In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
  • Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
  • Heat oven to 325 degrees.
  • Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
  • Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
  • Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
  • Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
  • Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 20 grams, Sodium 584 milligrams, Sugar 5 grams, TransFat 0 grams

PORK WITH COCONUT MILK



Pork With Coconut Milk image

Serve with sticky rice. From Bittman's, "The Best Recipes in the World." Garnish with fresh cilantro. It can be refrigerated for up to a day before reheating.

Provided by Debbie R.

Categories     Pork

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons oil (corn or something neutral in flavor)
2 -3 lbs boneless pork shoulder, cut into 2-inch chunks
1 teaspoon pepper
1 tablespoon minced garlic
2 small fresh chilies, stemmed, seeded and minced
4 cups cconut milk
2 tablespoons nam pla (fish sauce)

Steps:

  • Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
  • Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
  • Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.

Nutrition Facts : Calories 807.2, Fat 61.6, SaturatedFat 22.3, Cholesterol 195.3, Sodium 970.9, Carbohydrate 14.8, Fiber 0.5, Sugar 1.5, Protein 47

CHICKEN STEW WITH COCONUT MILK



Chicken Stew With Coconut Milk image

This Thai-inspired chicken stew with coconut milk, tomatoes, and potatoes is an easy microwave meal.

Provided by Allrecipes Member

Categories     Chicken Stew

Time 45m

Yield 6

Number Of Ingredients 13

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

  • Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

Tips:

  • Choose the right meat: Pork or chicken can be used for this dish, but pork belly or chicken thighs are the best choices. They have a higher fat content, which will make the dish more flavorful and tender.
  • Use fresh coconut milk: Canned coconut milk can be used, but fresh coconut milk will give the dish a much better flavor. You can find fresh coconut milk in most Asian grocery stores.
  • Don't skip the spices: The spices in this dish are what give it its unique flavor. Be sure to use a good quality curry powder and garam masala.
  • Cook the dish low and slow: This dish needs to be cooked low and slow in order for the meat to become tender and the flavors to meld together. Cook it for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve with rice or bread: This dish is traditionally served with rice or bread, which can be used to soak up the delicious sauce.

Conclusion:

Pork or chicken stewed in coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork or chicken. With its tender meat, flavorful sauce, and easy preparation, this dish is sure to become a family favorite.

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