Chicken Stir Fry in Coconut Curry
Embark on a flavor-packed culinary adventure with this vibrant Chicken Stir Fry in Coconut Curry! Juicy, tender chicken is stir-fried to perfection, paired with a medley of colorful vegetables like bell peppers, carrots, and broccoli. The rich coconut curry sauce, infused with red curry paste, garlic, ginger, and a splash of lime juice, elevates every bite with its creamy, tangy, and slightly spicy notes. Balanced with a hint of sweetness and umami from soy and fish sauces, this quick and easy dish is ready in just 35 minutes and perfect for busy weeknights. Serve it over steaming jasmine rice and garnish with fresh cilantro for an irresistible restaurant-quality meal made right in your kitchen. Perfect for lovers of Asian-inspired cuisine, this recipe is a wholesome, satisfying, and crowd-pleasing dinner idea!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Carrot
- 2 cups Broccoli florets
- 3 large Garlic cloves
- 1 inch Ginger
- 400 ml Coconut milk
- 2 tbsp Red curry paste
- 1 tbsp Soy sauce
- 1 tsp Fish sauce
- 1 tbsp Lime juice
- 1 tsp Sugar
- 2 tbsp Fresh cilantro
- 3 cups Cooked jasmine rice
Instructions
Cut the chicken breast into bite-sized pieces and season with salt, pepper, and cornstarch. Mix well to coat evenly and set aside.
Slice the red and yellow bell peppers, carrot, and garlic. Grate the ginger. Prepare the broccoli florets and set all vegetables aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry for 4-5 minutes until cooked through and golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the bell peppers, carrots, and broccoli to the skillet. Stir-fry the vegetables for 3-4 minutes, keeping them crisp yet tender.
Reduce the heat to medium and add the coconut milk, red curry paste, soy sauce, fish sauce, lime juice, and sugar. Stir well to combine and simmer for 2 minutes.
Return the cooked chicken to the skillet, mixing it into the sauce and vegetables. Let everything simmer for 3-4 minutes until heated through.
Taste and adjust seasonings, if needed.
Serve the chicken stir fry over cooked jasmine rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 43.6 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 334 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
