Teresa's Recipes
Enhanced Coconut Curry Chicken Stir Fry
Transport yourself to a tropical paradise with this Coconut Curry Chicken Stir Fry, a delightful fusion of tender chicken and a vibrant mix of fresh vegetables, all enveloped in a rich and creamy coconut curry sauce. The harmony of flavors is a celebration of Southeast Asian cuisine, where coconut milk, fragrant spices, and zesty lime come together to create a dish that’s both comforting and exhilarating. Perfect for a quick weeknight dinner or a lively gathering, this dish is sure to impress your family and friends with its bright colors and irresistible aroma.
Ingredients
- 1 lb, sliced into thin strips Chicken breast
- 2 tablespoons Coconut oil
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1, sliced Red bell pepper
- 1 large, julienned Carrot
- 1 cup, trimmed Snow peas
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 2 tablespoons, freshly squeezed Lime juice
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Heat the coconut oil in a large skillet or wok over medium-high heat until melted.
- Add the sliced chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn.
- Add the sliced red bell pepper, julienned carrot, and snow peas to the skillet. Stir fry for 2-3 minutes until the vegetables are crisp-tender.
- In a small bowl, whisk together the coconut milk, curry powder, soy sauce, lime juice, salt, and pepper until well combined to create your coconut curry sauce.
- Pour the coconut curry sauce into the skillet with the vegetables. Stir well to combine and bring to a simmer.
- Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Serve the coconut curry chicken stir fry over steamed rice or noodles. Garnish with fresh cilantro before serving.
Tips
- For added heat, consider including sliced red chili or a dash of chili flakes.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Feel free to add other vegetables such as broccoli or zucchini based on your preference.