This Thai curry brothy chicken stew is my go-to winter recipe when I want something warm, bold, and nourishing without a lot of fuss. It’s richer than soup, lighter than a full-on stew, and packed with veggies, flavour, and comfort – all made in one pot.
Why You’ll Love This Recipe
- This is one of those meals that feels like a hug in a bowl. Whether you’re feeling a little off or just want a cozy one-pot meal that delivers major flavour with minimal effort, this Thai curry chicken stew checks all the boxes.
- One-pot magic (hello, pressure cooker heroes)
- Warming Thai curry flavour without being too spicy
- Perfectly tender shredded chicken and hearty rice
- Full of nourishing vegetables like green beans and eggplant
- Easily adaptable to what you have on hand
Ingredients & Substitutions
- Aromatics: Garlic, ginger, onion.
You can also use shallots or lemongrass for more depth. - Thai red curry paste: Store-bought or homemade.
Use green curry paste for a brighter, spicier twist. - Coconut milk: This gives the stew its signature richness.
- Chicken thighs: Shredded and juicy after pressure cooking.
Sub with chicken breast or even tofu for a meatless version. - Rice: White rice cooks with everything in one pot.
Jasmine rice is ideal, but basmati or short grain will also work. - Veggies: Roasted or raw eggplant, green beans.
Swap in zucchini, mushrooms, or baby spinach toward the end of cooking. - Fish sauce & soy sauce: For that umami depth.
Use tamari for gluten-free or skip the fish sauce for vegetarian. - Lime juice + palm sugar: Balances it all with brightness and a bit of sweetness.
Lemon works in a pinch, and honey or brown sugar are easy swaps.
Thai Curry Brothy Chicken Stew
A cozy, Thai-inspired chicken stew that’s richer than soup but lighter than curry. Made with red curry paste, coconut milk, rice and chicken, this brothy one-pot meal is high-protein, packed with flavour and veggies – all made in the pressure cooker.
Equipment
- Pressure cooker optional
Ingredients
- 1 tbsp neutral oil coconut, avocado or canola
- 1 onion finely chopped
- 4 cloves garlic minced
- ½ stick lemongrass chopped (optional)
- 1 thumb-sized piece of ginger grated
- 2 tbsp Thai red curry paste
- 400 ml 1 can full-fat coconut milk
- 2 cups chicken stock plus extra for topping up
- 1-2 tbsp fish sauce
- 1-2 tbsp soy sauce
- 2 tsp palm sugar or brown sugar or honey
- ½ cup dry white rice I used jasmine
- 500 g boneless skinless chicken breast/thighs
- 2 cup green beans trimmed and chopped
- 1 medium eggplant roasted or raw (see notes)
- Juice of 1 lime
To Serve:
- Fresh coriander
- Fresh Thai basil or normal basil
- Chilli oil/crunch
- Extra lime wedges
Instructions
- Set your pressure cooker to sauté mode. Heat the oil, then add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add the red curry paste and coconut cream. Fry for 2–3 minutes, stirring often, until the oil begins to separate and the paste darkens slightly.
- Pour in the coconut milk and chicken stock. Stir in fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning if needed.
- Stir in the uncooked rice and nestle in the chicken thighs. Cancel sauté mode and close the lid. Set to pressure cook (or “rice” setting) for 12 minutes.
- Allow pressure to release naturally for 10 minutes, then manually release the remaining pressure. Open the lid and remove the chicken to shred.
- Return the shredded chicken to the pot. Add green beans and roasted or raw eggplant. (If raw, chop and add as-is. If roasting: toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.)
- Close the lid again and pressure cook for another 3–4 minutes (use “fish” or “delicate” setting if available). Quick release the pressure.
- Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, soy, or sugar as needed. Serve hot, topped with fresh herbs, lime wedges, and chilli oil.
Notes
- Air-fryer roasted eggplant: Chop into 2-3cm pieces, toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.
- You can swap chicken thighs for breast, tofu, or chickpeas.
- For extra richness, use more coconut cream and less stock.
- This thickens as it sits. Add extra stock when reheating if needed.
- Leftovers freeze beautifully for up to 3 months.
Frequently Asked Questions
Can I make this Thai curry brothy chicken stew without a pressure cooker?
Yes! You can simmer it on the stove until the chicken is cooked through and the rice is tender. It’ll take about 30–35 minutes.
Is this soup spicy?
Not overly – it depends on your curry paste. You can always add more or balance it out with extra coconut milk and sugar.
Can I freeze it?
Definitely. It reheats well and thickens slightly, but still keeps that comforting brothy texture.
What should I serve it with?
It’s a full meal in a bowl, but a squeeze of fresh lime, fresh herbs like basil and coriander and a drizzle of chilli oil on top is chef’s kiss.
