Coconut Milk Chicken Stew with Sweet Potato & Curly Kale

December 15, 2020

The cold winter months warrant a comforting stew that reminds you of home. Growing up in a Filipino household, my mom and dad made sure we had plenty of it for our dinners. This Filipino coconut milk chicken stew with Bayou Belle sweet potatoes and green curly kale is a riff of the “ginataang manok” of my childhood. Serve the stew with a bowl of hot rice. 



2 tablespoons coconut oil

2 lbs antibiotic free chicken thighs, cut into bite-sized pieces 

1 lb sweet potatoes, cut into 1-inch cubes

1 large yellow onion, diced 

1 teaspoon crushed red pepper flakes 

5 cloves garlic, minced 

2 (13.5 fl oz) cans of coconut milk 

2 cups chicken broth

1 thumb-sized piece of ginger, peeled and grated 

3 tablespoons fish sauce

1 bunch curly kale

Salt, to taste 


  1. Heat a Dutch oven or heavy-bottomed soup pot over medium heat. Add coconut oil to the pot and melt. Stir in diced onions and cook until softened, 4-5 minutes. Mix in crushed red pepper flakes. 

  2. Add ginger and garlic and sauté until golden brown, stirring for 3 minutes. 

  3. Add in chicken thighs, cooking until the pieces turn golden brown on all sides. 

  4. Pour in fish sauce, chicken broth and coconut milk. Bring to a boil and then add in the diced sweet potatoes. 

  5. Lower the heat and simmer for 18-20 minutes until the sweet potatoes are tender. 

  6. Add the curly kale to the pot and stir. Simmer until the kale is wilted, 4-5 minutes. 

  7. Taste and add more salt if needed. Serve warm with white jasmine rice. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen

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