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Chicken Stir-Fry in Coconut Curry

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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.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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