Rating: 4 stars
42 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe by Cooking Light December 2004

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Read the full recipe after the video.

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

271 calories; calories from fat 28%; fat 8.4g; saturated fat 2.2g; mono fat 1.6g; poly fat 3.4g; protein 29.7g; carbohydrates 19.6g; fiber 2.9g; cholesterol 66mg; iron 2.2mg; sodium 767mg; calcium 43mg.
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