Chicken Stir-Fry in Coconut Curry

READY IN: 35mins
Recipe by snkeith

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.

Top Review by Queen Roachie

Very easy and pretty tasty. This was missing something in the depth of flavor to me but I can't put my finger on what it might be. I doubled the recipe, used red curry paste, and my frozen veggie mix was an Asian stir fry blend with broccoli, snap peas, baby corn, mushrooms, red peppers, and water chestnuts. I'll try this again with coconut cream and some added spices, because the ease is worth tweaking this to your own taste. Thanks for sharing.

Ingredients Nutrition


  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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