Curry Coconut Chicken Stir-Fry
A fresh stir-fry that packs a curry punch.
STIR-FRY:
- 500g of chicken (1/2 pound)
- 2 Red Peppers
- 1 or 2 onions
- 2 to 3 celery sticks
- 1 lime
- 2 Tablespoons oil (corn, vegetable, soy)
- 1 400ml can of coconut milk (16oz)
- 3 Teaspoons Pataks Madras curry paste (or other curry to taste)
- A handful of cilantro (to taste)
Cut onions, red peppers and celery into strips and put into bowl.
Cut chicken into strips.
Place wok or pan on high heat.
Add oil, once oil is hot, add curry and mix.
Add chicken, mix well into curry oil, cook for 3 to 5 minutes.
Add peppers, onions and celery. Cook for 5 to 7 minutes.
Mix in coconut milk.
Add lime zest, lime juice and cilantro.
Stir it up and serve on rice or vermicelli (rice noodles).
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Comments
That was absolutely delicious! cool idea on the webpage, keep up the good work.
This looks soooo good…I can’t wait to try it!!
This was so easy and so good. I made a few changes: I used chicken thighs instead & I left out the veggies (I know I know!) except for onions. I substituted in coconut oil and curry spice instead of paste. It was a bit watery at first, so I left it to thicken up. After a few minutes of boiling, it was peeeeerrrrfect!
Thanks a bunch for the recipe!!
excellent
but when I try to put my thai curry paste to the hot oil, it’s char immediately with awful smoke. What I do wrong?
tothit from Hungary (sorry my english
)
Try and find an oil based curry paste, or maybe your oil is too hot. Try putting the curry paste at a lower temperature, or once all the ingredients have been added to the stir fry, to give extra taste. Hope this helps! Francis
I made this recipe over the weekend…my boyfriend loved it!
I thought it was going to be too spicy, but it’s true, the coconut milk does balance all the spice.
Thank u for the recipe and please post some more!!
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