Go Back
- 20 store-bought or homemade potstickers - 1 can (400 ml) coconut milk - 2 cups chicken or vegetable broth - 1 onion, diced - 4 garlic cloves, minced - 1 inch piece of ginger, grated - 1 red bell pepper, sliced - 1 cup bok choy, chopped - 1 tablespoon olive oil - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro and sliced green onions for garnish When I make this Thai Coconut Potsticker Stew, I start with the main ingredients. Potstickers give the stew its heartiness. You can use store-bought or make your own. Both work well. The coconut milk adds creaminess and sweetness. It balances the flavors nicely. The broth adds depth and helps create a warm base. Next, I focus on the vegetables and seasonings. Onions, garlic, and ginger bring a fragrant base. I love how they fill my kitchen with warmth. The red bell pepper adds color and sweetness. Bok choy gives a nice crunch and freshness to every bite. For extra flavor, I use olive oil, red curry paste, and soy sauce. The red curry paste gives the stew its spice. Lime juice adds a bright, zesty touch. I always taste and adjust the salt and pepper. Fresh cilantro and green onions are key for garnish. They not only look great but also add freshness. Each ingredient plays a role in making this dish comforting and full of flavor. {{ingredient_image_1}} - Heat olive oil in a large pot. - Sauté onion until soft. - Add garlic and ginger, then cook until fragrant. Start by warming the olive oil in your pot over medium heat. Once hot, toss in the diced onion. Sauté it for about 3-4 minutes until it becomes soft. Next, add the minced garlic and grated ginger. Stir them in for about a minute. You want to let those lovely aromas fill your kitchen! - Stir in red curry paste. - Pour in coconut milk and broth, then bring to a simmer. After the garlic and ginger have cooked, add the red curry paste. Mix it in well. This step adds a great kick! Now, pour in the coconut milk and your broth. Bring the mixture to a gentle simmer. You’ll see the colors blend beautifully. - Add soy sauce and lime juice. - Simmer potstickers until heated through. - Stir in red bell pepper and bok choy, cooking until tender. Once simmering, stir in the soy sauce and lime juice. Let it simmer for about 5 minutes. This step helps deepen the flavors. Carefully add in the potstickers. Simmer them for another 5-7 minutes. They should heat up nicely. Finally, toss in the sliced red bell pepper and chopped bok choy. Cook them for about 3-4 minutes. You want the veggies tender but still vibrant. Taste your stew and add salt and pepper if needed before serving. To adjust seasoning in your stew, taste as you go. Start with salt and pepper. Add a pinch of each. If you want more flavor, try adding a bit more soy sauce or lime juice. This will help balance the sweetness of coconut milk. Cooking potstickers without breaking them can be tricky. First, gently add them to the stew. Make sure the stew is not boiling too hard. Stir carefully to keep them intact. This way, your potstickers will stay whole and delicious. Garnishing your stew adds a nice touch. Use fresh cilantro and sliced green onions. Sprinkle them on top of each bowl. This adds color and freshness. It makes your dish look even more appetizing! Serving lime wedges on the side is a great idea. They add a zesty kick. Squeeze a wedge over your stew before eating. This will brighten the flavors and enhance your experience. For this recipe, a large pot works best. It allows enough space for the stew and potstickers. A heavy-bottomed pot helps prevent burning. Some kitchen gadgets can make cooking easier. A good cutting board and sharp knife speed up prep. A ladle is perfect for serving the stew into bowls. These tools can help improve your cooking efficiency. Pro Tips Use Homemade Broth: For an even richer flavor, consider using homemade chicken or vegetable broth instead of store-bought. Adjust the Spice: If you prefer a milder stew, start with a smaller amount of red curry paste and gradually add more to taste. Fresh Herbs Boost Flavor: Adding fresh herbs like Thai basil or mint just before serving can elevate the dish with a burst of freshness. Customize Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand; carrots, snap peas, or spinach work great! {{image_2}} You can change the proteins in this stew. Shrimp or tofu work well. Both give a nice taste. If you use shrimp, add them later in the cooking. Tofu can soak up flavors well. You can also swap out vegetables. Snap peas or bok choy are great options. They add crunch and color. Try different veggies to find your favorite mix. If you want a milder stew, reduce the curry paste. This makes it better for kids. You can also remove the ginger for less heat. If you like it spicy, add chili flakes. Fresh chilies can give a nice kick too. Just be careful not to add too much at once. Taste as you go to find the right heat. For gluten-free options, choose gluten-free potstickers. Many brands offer these now. You can also make your own from rice flour. If you want a vegan stew, use vegetable broth. Look for vegan red curry paste too. This keeps all the great flavors without meat. After you enjoy the Thai Coconut Potsticker Stew, store any leftovers in the fridge. Place the stew in an airtight container. This keeps it fresh and safe. The stew lasts about 3 to 4 days in the fridge. To freeze the stew, let it cool down first. Transfer the cooled stew to a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove over medium heat. Stir it gently until it becomes hot. You can prep ingredients ahead of time. Chop the veggies and store them in the fridge. You can also make the stew base a day ahead. When you're ready to eat, just add the potstickers and heat. Use the microwave or stove for easy reheating. This saves time and makes meals quick and easy. Can I use frozen potstickers? Yes, you can use frozen potstickers. Just add them to the stew without thawing. They will cook while the stew simmers. It’s an easy way to save time. What can I serve with Thai Coconut Potsticker Stew? This stew pairs well with rice or noodles. You could also serve it with a side salad. Fresh lime wedges add a nice touch too. How to ensure potstickers don’t get mushy? To keep potstickers firm, avoid boiling them too long. Add them near the end of cooking. This way, they heat through without getting too soft. Can I make the stew ahead of time? Yes, you can make the stew ahead. Just store it in the fridge and reheat when ready. Add potstickers fresh to keep them nice. Can I use coconut cream instead of coconut milk? Yes, coconut cream works well. It will make the stew richer and creamier. Just adjust the broth to keep the right consistency. What’s a good substitute for red curry paste? If you don’t have red curry paste, use green curry paste or homemade spice blends. You can mix chili paste with coconut milk for a similar flavor. This blog post shared a simple recipe for Thai Coconut Potsticker Stew. We covered key ingredients like potstickers, coconut milk, and fresh veggies. I provided step-by-step cooking instructions to blend flavors perfectly. You learned tips for seasoning and presentation, plus variations for dietary needs. Cooking is all about creativity and joy. Experiment with your favorite flavors for a personal touch. Enjoy this comforting stew that warms both the body and soul.

Thai Coconut Potsticker Stew

A flavorful and comforting stew featuring potstickers in a rich coconut broth with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces store-bought or homemade potstickers (vegetable or chicken)
  • 400 ml coconut milk
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 piece onion, diced
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 piece red bell pepper, sliced
  • 1 cup bok choy, chopped
  • none Fresh cilantro, for garnish
  • none Sliced green onions, for garnish
  • none Salt and pepper to taste

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
  • Add the red curry paste, stirring to combine, cooking for another minute.
  • Pour in the coconut milk and chicken (or vegetable) broth, then bring the mixture to a gentle simmer.
  • Stir in the soy sauce and lime juice, allowing the stew to simmer for about 5 minutes to deepen the flavors.
  • Carefully add the potstickers into the stew and simmer for another 5-7 minutes until they are heated through.
  • Add the sliced red bell pepper and chopped bok choy, cooking for another 3-4 minutes until the vegetables are tender but still vibrant.
  • Taste the stew and season with salt and pepper as needed.
  • Remove from heat and ladle into bowls.

Notes

Garnish each bowl with fresh cilantro and sliced green onions. Serve with lime wedges for an extra zesty kick.
Keyword Chicken, coconut, potstickers, stew, vegetable