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One Pot Wonder! This old school idea made modern Thai style comfort food was amazing, simple & fast. Perfect for weekdays & leftover friendly.

Coconut Curry Split Pea & Chicken Stew
Feeds 4–6 | Cost: ~$16 | Time: 40 minutes | One Pot Wonder

INGREDIENTS
Main:
1 lb boneless, skinless chicken thighs
1 cup dried split peas, rinsed
3½ cups chicken broth
1 cup coconut milk (unsweetened)
2 tbsp red curry paste (or yellow for milder flavor)
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 carrots, diced
2 tsp olive or coconut oil
1 tsp turmeric (for golden color)
1 tsp cumin
½ tsp chili flakes (optional)
Juice + zest of 1 lime
Salt & black pepper

Garnish:
Fresh cilantro or Thai basil
Chili crisp or chili oil drizzle
Toasted coconut flakes (for texture & aesthetic)
Extra lime wedges

METHOD
1️⃣ Sear the Chicken
Heat oil in a Dutch oven or deep skillet over medium-high.
Season chicken with salt and pepper.
Sear 3–4 min per side until golden brown.
Remove and set aside — it’ll finish in the stew.

2️⃣ Build the Flavor Base
In the same pan, add onion, carrot, garlic, and ginger.
Sauté 3–4 minutes until fragrant.
Add curry paste, turmeric, and cumin — stir to bloom the spices.
Pour in coconut milk and stir to deglaze those flavor bits.

3️⃣ Add the Split Peas & Broth
Add split peas, chicken broth, and seared chicken back to the pot.
Stir and bring to a simmer.
Cover and cook for 30–35 minutes, stirring occasionally, until peas are creamy and chicken is tender.
Shred chicken into chunks with tongs halfway through if desired.

4️⃣ Finish with Freshness
Stir in lime zest and juice.
Taste and adjust seasoning — a pinch of salt, maybe a hit of honey or brown sugar to balance the spice.

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