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Coconut, Peanut & Cashew Chicken Stew

August 2, 2016

This recipe is by Carolina Santos-Neves, a chef, partner at Comodo Restaurant in New York City, and a natural foods educator. 

This recipe makes quite a lot, so you can cut the recipe by half, or freeze whatever’s leftover–unlikely to be much–for up to 1 week.

Coconut, Peanut & Cashew Chicken Stew




30 min


45 min


6 teaspoons fish sauce

4 tablespoons, unrefined, cold pressed coconut oil at room temperature

1 tablespoon Aji Amarillo paste (can use Sriracha instead)

Juice from 4 limes

3 cloves garlic, thinly sliced

1 whole chicken (3 to 4 pounds), cut into 8 pieces, wings and backbone discarded

Kosher salt and freshly ground pepper

5 tablespoons extra virgin olive oil

1 medium white onion, finely chopped

4 shallots, finely chopped

1 teaspoon ground turmeric

1 teaspoon smoked paprika

4 fresh plum tomatoes, peeled, and pureed in blender

½ cup lightly salted peanuts, roasted, and ground in food processor

½ cup lightly salted cashews, roasted, and ground in food processor

2 cups coconut water

2 cups chicken broth

1 cup toasted coconut

½ cup fresh chopped cilantro


In a medium bowl, add the fish sauce, coconut oil, aji amarilho, lime juice, and garlic cloves. Add the chicken pieces, then massage chicken, until marinade is evenly distributed. Cover the bowl with plastic wrap and allow the chicken to sit for at least 30 minutes, and up to 2 hours.

Remove the chicken from the marinade and wipe off any remaining garlic pieces by putting them back in the marinade. Set the marinade aside. Lightly pat the chicken dry with a paper towel and season with salt and pepper on both sides.

Heat up 2 tablespoons of olive oil over medium-high heat with a large sauté or cast iron pan, and cook the chicken pieces until lightly browned, about 3 minutes on each side. Once browned on both sides remove the chicken pieces, place them on a paper towel-covered surface. Set aside.

In a large pot, heat up remaining olive oil add onion, shallots, and a pinch of salt and pepper, stirring occasionally until the onions are soft and tender, about 3 minutes. Add paprika, turmeric, chicken marinade, stir and cook 2 more minutes. Add the tomato puree, and ground nuts. Mix together until integrated.

Add the coconut water and chicken broth and let the sauce come to a simmer.

Lower the heat to its lowest setting, then add the chicken pieces and leave simmering and covered until the chicken is cooked through, about 25-30 minutes. Right before serving, mix in coconut and cilantro. Serve over favorite cooked grain.

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