4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

stellacorona's Review

January 24, 2015
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.

DLogan's Review

May 21, 2014
We served this in a bowl so we could slurp up all the leftover sauce. Definitely a weeknight winner.

EllenDeller's Review

May 13, 2014

crysmys's Review

April 06, 2014

daneanp's Review

January 05, 2014
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?!

kristagp's Review

August 19, 2013

myrecipestest's Review

August 06, 2013

eidothea1's Review

May 15, 2013
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.

ChefPollo's Review

March 18, 2013
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?

PrimeSuspect's Review

January 13, 2013