Ingredients for Chicken Stir Fry In Coconut Curry
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- Chicken Breasts
- Mixed Vegetables
- Light Coconut Milk
- Potato Starch
- Salt
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How to Make Chicken Stir Fry In Coconut Curry
- Heat 1 tablespoon of oil in a large wok or pan over medium-high heat.
- Add 2 tablespoons of red curry paste and stir for 1-2 minutes until fragrant.
- Add 1 lb boneless, skinless chicken breast, cut into bite-sized pieces. Cook, stirring frequently, until browned and cooked through (about 5-7 minutes).
- Add 1 cup of frozen mixed vegetables (peas, carrots, corn, etc.) and 1/2 cup chopped onion. Cook until vegetables are tender-crisp and onions are translucent (about 5 minutes).
- Pour in 1 (13.5 ounce) can of full-fat coconut milk. Bring to a simmer and cook until slightly thickened (about 3-5 minutes).
- Optional: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of water until smooth. Add to the curry and stir until thickened (about 1-2 minutes).
- Taste and adjust seasoning with salt and pepper to your preference.
- Serve hot over steamed rice. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
22g
Fat
24g
Carbs
7g
