RECIPES

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

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.

Prep Time

PT10M

Cook Time

PT15M

Serves

4

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. 1 Bring ¼ cup (60 mL) coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
    2. 2 Add bell pepper and onion; sauté 5 minutes.
    3. 3 Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes.
    4. 4 Stir in last 3 ingredients (tomatoes, basil and lime juice) and simmer 1 minute. Season with salt.
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