Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan. Watch the video: How to Cook Thai-Style Stir-Fried Chicken.
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
How to Make It
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.
too much vinegar. maybe leave out. (i like vinegar) doubled sauce too. this was better left over but probably won't make again. family would not eat. have other dishes that are better. i rarely give this low of a score.
Delicious. Served over steamed jasmine rice. I accidentally used 3 teaspoons of the curry paste and it was fine - not too spicy at all. A cucumber salad was a nice side. Everyone asked to add this to the regular rotation. Who needs take out?!
This was a great recipe & one I'd definitely make again. Of course, I made adjustments to suit my own tastes. I followed others suggestions & doubled the sauce. I'm not a huge fan of cilantro so I subbed in Thai basil instead. I also subbed snow peas for mushrooms & peanut oil for veggie oil. Last, I topped it all off w/ chopped peanuts & more lime juice along w/ the basil & bean sprouts. Next time, I'll add more red pepper because I felt like it needed a bit more heat.
This is a good recipe! It was more tangy than I expected with the lime juice, but we liked it! I also liked the garnish of bean sprouts and cilantro, nice crunch and freshness. I will make this again, I'd like to try it with tofu. I did double as other reviewers suggested...not sure if was totally necessary?