ThaiMedium · Hot
Coconut Chicken and Butternut Stew
Chicken thighs braise low and slow with butternut squash in coconut oil, the fat pulling the sweetness right out of the gourd until the broth turns velvety and orange-gold. Ginger adds a clean brightness that keeps the stew from feeling heavy, and a final squeeze of lime brings the whole thing into sharp, happy focus.
Prep
15 min
Cook
35 min
Total
50 min
Method
Build the Fragrant Base
1
Add diced yellow onion and cook 5-6 minutes, stirring occasionally, until soft and translucent — this is your flavor foundation.
Bloom the Aromatics and Spices
Brown the Chicken
3
Add chicken thighs to the pot. Turn heat to medium-high and brown on each side, about 3-4 minutes per side. Don't crowd them — work in batches if needed for golden color.
Build the Stew
4
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, until chicken is cooked through and squash is tender when pierced.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
622
per serving
High in protein · 47gLow sugar · 14g
Protein
47g
Carbs
41g
Fat
32g
Sat. fat
21g
Fiber
8g
Sugar
14g
Sodium
1078mg
Gluten FreeDairy FreeDiabetes FriendlyHeart HealthyHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.1
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
70Pt
Runoff
0.2g P
Chicken Thighs, bone-in drives 70% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
3
Sour
1
Bitter
3
Spicy
Textures
TenderSilkyCreamySaucy
Aromas
HerbalPungentSmokySweet
Kitchen Equipment
Primary Tool
PotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken thighs must reach 165°F (74°C) internal temperature before consumption. Simmer covered for 20 minutes minimum to ensure safe cooking.
High Risk Population
This dish contains milk and soy. For individuals with milk allergies or lactose intolerance, substitute whole milk with coconut milk or lactose-free alternatives. For soy allergies, replace soy sauce with coconut aminos.
Cross Contamination
Use separate cutting boards for raw chicken and vegetables. Wash all utensils, knives, and surfaces with hot soapy water after handling raw poultry to prevent bacterial transfer.
Storage
Refrigerate leftover stew within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Consume within 3-4 days for optimal quality and food safety.
Shelf Life
Stew can be frozen for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating. Reheat to 165°F (74°C) throughout before serving.
Handling
Work in batches when browning chicken to avoid crowding the pot. Crowding lowers pan temperature and causes steaming instead of browning, potentially affecting both food safety and flavor development.
Pro Tips
Technique
When browning the chicken thighs, resist the urge to move them too soon — letting them develop a golden crust creates depth of flavor that carries through the entire stew, na krap!
Substitution
If butternut squash is out of season, sweet potato makes a wonderful substitute and holds its shape beautifully in the stew.
Flavor Boost
A teaspoon of fish sauce stirred in at the end adds an umami depth that balances the sweetness of the squash — trust me, your grandmother would approve, na krap!
Equipment
A heavy-bottomed pot or Dutch oven works best here to distribute heat evenly and prevent the coconut oil base from hot-spot burning during the simmer.
From the chef
Tender chicken thighs and sweet butternut squash braise low and slow together until the broth turns velvety and orange-gold — this is the kind of stew that makes the whole kitchen smell like a warm evening, na krap. Coconut oil pulls the sweetness right out of the gourd while ginger keeps things clean and bright, and cayenne adds just enough spark to remind you life needs a little heat. A final squeeze of lime and a fistful of fresh cilantro bring all the flavors — sour, sweet, salty, spicy — into sharp, happy focus. Ladle it over steamed jasmine rice and let the warmth do its work.
TagsThai InspiredSpicyOne PotCoconutComfort FoodWeeknight Dinner
AllergensMilkSoyGluten
Source: generated · May 30, 2026