Description
Creamy Thai Coconut Chicken Stir Fry is a quick Thai-inspired dinner made with tender chicken, colorful vegetables, and a rich coconut milk sauce infused with garlic, ginger, and curry flavors. Served over jasmine rice or noodles, this comforting meal delivers bold flavor in under 30 minutes.
Ingredients
- 2 large chicken breasts sliced into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 small carrot julienned
- 3 green onions sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 1 teaspoon cornstarch (optional)
- 2 cups cooked jasmine rice or rice noodles
- Fresh cilantro for garnish
- Lime wedges for serving
- Sesame seeds (optional)
Instructions
1. Slice the chicken breasts into thin strips and prepare all vegetables before cooking.
2. In a medium bowl whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, red curry paste, and cornstarch if using.
3. Heat a large skillet or wok over medium-high heat and add vegetable oil and sesame oil.
4. Add the sliced chicken and cook for about 4–5 minutes until lightly golden and nearly cooked through.
5. Stir in minced garlic and grated ginger and cook for about 30 seconds until fragrant.
6. Add bell peppers, broccoli, and carrots and stir fry for 3–4 minutes until vegetables are tender-crisp.
7. Stir the prepared coconut sauce and pour it into the pan.
8. Mix gently so the chicken and vegetables become coated in the creamy sauce.
9. Simmer for 3–5 minutes until the sauce thickens slightly.
10. Add the sliced green onions and cook for another minute.
11. Taste and adjust seasoning with extra lime juice or soy sauce if needed.
12. Serve the stir fry over jasmine rice or rice noodles and garnish with cilantro, sesame seeds, and lime wedges.
Notes
- Use full-fat coconut milk for a richer sauce.
- Adjust spice level by adding more red curry paste.
- Shrimp or tofu can replace chicken for a variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of coconut milk or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 7g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg