Thai Curry Stir-Fry

READY IN: 30mins
Recipe by Karen From Colorado

Easy and quick recipe from Thai Cooking and More

Top Review by IngridH

This had all of the characteristics of a wonderful weeknight supper- fast, easy, and tasty. I'd say that it was more than 2 servings, but that could be because my chicken breasts were fairly large, and I added both bok choy and red peppers, since I had them on hand. The sauce was just perfect- thickened nicely, and had plenty of flavor, but was a real change from the coconut milk and red curry paste mix that I'm used to. I went very easy on the red pepper flakes, since one of my guests doesn't like anything spicy. Definitely a make again. Thanks for posting!

Ingredients Nutrition


  1. Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
  2. Spray wok or large skillet with cooking spray; heat over medium high heat.
  3. Add onions and garlic and stir-fry for 1 minute; remove from wok.
  4. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
  5. Add oil to hot wok.
  6. Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
  7. Stir broth mixture and add to wok.
  8. Cook and stir until broth mixture comes to a boil and thickens slightly.
  9. Return all vegetables to to wok and heat through.
  10. Serve with rice.

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