Thai Coconut Chicken Stir-Fry
Indulge in the exotic flavors of Thailand with our Thai Coconut Chicken Stir-Fry Recipe. This easy-to-follow recipe combines succulent chicken, a medley of colorful vegetables, and the rich creaminess of coconut milk, all harmonized with traditional Thai spices. Elevate your weeknight dinner with this delightful and aromatic dish that's sure to satisfy your taste buds.
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.
Notes
Chicken breast would work just as well here. I prefer tenderloins because I can much more quickly cut them into thin slices.
Your sauce may not get to 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.