Chicken Stir-Fry in Coconut Curry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is my own quick, flexible, inauthentic week night recipe for chicken and coconut curry. You can substitute any kind of meat or vegetables depending on preference and what you have on hand. You can also substitute tofu, but you should cook it ahead and add it at the end so that it doesn't get broken up while you cook the vegetables. Ingredients:
2 tablespoons oil (for frying) |
1 -2 tablespoon curry paste (whatever kind you like) |
1/2 lb chicken breasts or 1/2 lb chicken thigh, cubed |
1 lb frozen mixed vegetables, for stir fry |
6 ounces canned light coconut milk |
1 teaspoon potato starch (optional) or 1 teaspoon cornstarch (optional) |
salt |
Directions:
1. Heat the oil in a large pan.
2. Add curry paste and stir for a minute or so until it becomes fragrant.
3. Add the chicken and cook, mixing frequently until it is cooked through.
4. Add the frozen vegetables and cook until heated and onions are translucent.
5. Add the coconut milk and cook until slightly thickened.
6. Optional: dissolve the starch in 2 tablespoons of water and add to the pan. Cook about 2 minutes after the starch is added.
7. Serve over rice.
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