Nutty Red Chicken Stir Fry
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 garlic clove, crushed
- 2 tablespoons red curry paste
- 4 chicken breasts, cut into even sized pieces
- 1 medium red capsicum, sliced
- 100 g snow peas, sliced
- 1⁄4 cup smooth peanut butter
- 1⁄2 cup chicken stock
- 1 cup coconut milk
- fetticine noodles, cooked, to serve
directions
- Cook noodles, whilst cooking the rest of the ingredients (according to directions on the packet.).
- Heat a wok or frying pan, add oil and stir fry onion, garlic and curry paste for 3 minutes or until onion is soft.
- Add chicken in batches and stir-fry until browned.
- Stir in vegetables, peanut butter, stock and coconut milk; cook a further 3 minutes.
- Serve on top of heated noodles.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
*Reviewed for Make My Recipe Tag Game in the Aussie n NZ Forum* Loved it. A very tasty recipe. Good clear instructions and were sure right about the super quick cooking time. I served with fresh rice noodle that I purchased from a local Asia and Pacific Grocery store- flat rice noodle sheets that I cut to be thick noodles. Awesome recipe and much milder than I had thought it would be. Definitely a make again recipe for us. For anyone cooking gluten-free......just use a gf curry paste, chicken stock and noodle to make this recipe suitable. Photo also to be posted. De
-
MMhmm, so easy and delicious, I did wonder if it would be too hot for DH but in fact, not at all. Loved the veggies in this, a good creamy stirfry which I did serve on fettucine, liked the fact that it was very tasty for a quickly prepared meal, a definite make-again, thank you Tisme! made for ZWT9, Pink Panthers
RECIPE SUBMITTED BY
Tisme
Australia