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Chicken and Vegetable Coconut Curry Stew

Chicken and Vegetable Coconut Curry Stew

Craft a culinary journey with our Chicken and Vegetable Coconut Curry Stew, a perfect addition for foodservice operators aiming to diversify their menu with global flavors. This hearty stew combines succulent skinless, boneless chicken thighs and a vibrant mix of vegetables, including Idaho and sweet potatoes, carrots, bell peppers, zucchini, summer squash, and green beans, all simmered in Custom Culinary® True Foundations® Coconut Curry Sauce. With a rich, creamy coconut curry base, this stew offers a comforting, flavorful dish that's easy to prepare in bulk and perfect for serving alongside naan and steamed rice. Ideal for any dining setting, it promises to be a warming, nourishing option that appeals to a broad audience.

What You'll Need

Recipe Ingredients

Yield: 60 lb

1½ cup Oil, vegetable 
24 lb Chicken thighs, skinless, boneless*
As needed Salt and pepper
6 lb Potatoes, Idaho, peeled, large dice
3 lb Potatoes, sweet, peeled, large dice
1½ lb Carrots, peeled, large dice
3 lb Peppers, bell, green
1½ lb Peppers, bell, red
3 lb Squash, zucchini, large dice
3 lb Squash, Summer, large dice
3 lb Beans, green, cross-cut
12 lb Custom Culinary® True Foundations® Coconut Curry Sauce

  1. In a medium-sized rondeau or stockpot, heat 1 Tbsp of the oil.  Season and brown the chicken, cooking in batches if necessary.
  2. Remove the chicken and keep warm as you begin the next steps.
  3. Add potatoes and carrots and sauté over medium-high heat for 2-4 minutes or until the potatoes are starting to become tender.
  4. Next, add the peppers, squashes and green beans and cook for 2-4 more minutes until tender.
  5. Return the chicken to the pot, then add the Coconut Curry Sauce. Lower the heat, cover and simmer for another 20 minutes.
  6. Serve hot with naan and steamed rice.