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.


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


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.