Thai cuisine is well known for aromatic herbs and vibrant flavors. And don’t forget about its extensive catalog of creamy coconut based dishes! Thai Coconut Chicken Stir-Fry is the dish of the day but there are variations of this dish in the form of curry as well as a soup. Let’s delve into the origins of this cuisine and get you on your way to recreating the tastes of Thailand in your very own kitchen.
History
Although this particular dish lacks precisely documented origins, Thai cuisine has historically combined indigenous ingredients with neighborly influences. One of these ingredients being the coconut, for which Thailand is one of the world’s largest producers. Stir frying, as featured in this dish, likely made its way to Thailand by means of Chinese immigrants many centuries ago. (Did you know Thailand is home to the oldest overseas Chinese community- since the 1100s!).
The Taste
Thai Coconut Chicken Stir-Fry harmonizes creamy coconut milk with the fragrant spice of Thai red curry paste. I encourage you to seek out common Thai herb such as lemongrass, galangal, and kaffir lime leaves to give your dish a further taste profile. But for simplicity purposes (and these spices being more difficult to find in your local grocery), we will stick with the primary flavors of coconut milk and red curry paste- it’s still delicious!
Customizations
Explore your own assortment of colorful vegetables of diverse texture. From carrots and snap peas to broccoli and bean sprouts, you cannot go wrong. Here, I opt for bell pepper, baby corn and bamboo shoots. Such a combination of color and texture certainly contributes to the culinary experience.
Tips and Tricks
A few more notes before you get on your way:
- Chicken breast would work just as well here. I prefer tenderloins because I can much more quickly cut them into thin slices. They also get a little stringy while stir-frying, increasing the surface area to absorb the delicious sauce.
- Your sauce may not reach desired thickness using light coconut milk. Using regular coconut milk will result in a thicker sauce at the expense of more calories.
- Add more or less red curry paste to taste. Also adjust the sugar as needed. Brown sugar is more commonly used for this dish, but I had coconut sugar on hand. It seemed to go along with the existing flavors of the dish and turned out great.
Thai Coconut Chicken Stir-Fry
Equipment
- 1 large wok
Ingredients
- 3-4 lbs chicken tenderloins sliced in thin strips
- 2 cans (14 oz/400ml) light coconut milk
- 5 tbsp Thai red curry paste
- 2 tbsp olive oil
- 2 red bell peppers sliced in strips
- 1 can (15 oz) baby corn halved
- 1 can (20 oz) bamboo shoots
- 3 tbsp fish sauce
- 2 tbsp coconut sugar or brown sugar
- fresh cilantro for garnish
Instructions
- Pat dry your chicken and slice into thin strips.
- In a large skillet or wok, heat the oil over medium-high heat.
- Add the red curry paste with the oil and stir-fry until fragrant
- Add the chicken and cook until cooked through.
- Pour in coconut milk and stir to combine.
- Add the bell pepper baby corn and bamboo shoots. Stir to combine and allow to simmer for 3-5 minutes until vegetables are at desired tender-crispness.
- Finally, mix in the fish sauce and brown sugar. You may also add more curry paste here, adjusting the flavor to your liking.
- Garnish with fresh cilantro and serve over rice if desired.
