Recipe

Larry Poirier’s Thai Chicken Stir-Fry with Peppers in Coconut Milk

Prep Time: 10 min

Cook Time: 15 min

Serves: 4

This simple stir-fry boasts delicious flavour thanks to Thai curry paste and coconut milk. For an extra hit of Thai flavour, cook rice in coconut milk to serve alongside.

Ingredients

1 lb (0.5 kg) boneless, skinless chicken breasts, cut into strips

1 can coconut milk, unsweetened

1 1/2 tsp (7.5 mL) Thai curry paste

1 red pepper, large, cut into 1/4-inch wide strips

1 green pepper, large, cut into ¼ -inch-wide strips

1 onion, medium, thinly sliced

1 tbsp (15 mL) brown sugar

1 tbsp (15 mL) fish sauce

1 cup (250 mL) tomatoes, seeded, chopped

1/3 cup (75 mL) basil, fresh, chopped

1 tbsp (15 mL) lime juice, fresh

Instructions

1 Bring ¼ cup (60 mL) coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.

2 Add bell pepper and onion; sauté 5 minutes.

3 Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes.

4 Stir in last 3 ingredients (tomatoes, basil and lime juice) and simmer 1 minute. Season with salt.