Larry Poirier’s Thai Chicken Stir-Fry with Peppers in Coconut Milk
- Stir-Fry
- Thai
- Dinner
- Quick 'n' Easy
- Breast

Prepping10min
Cooking15min
Resting—min
- Servings4
Nutrition informationThis recipe contains 29 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Bring ¼ cup (60 mL) coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
2
Add bell pepper and onion; sauté 5 minutes.
3
Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes.
4
Stir in last 3 ingredients (tomatoes, basil and lime juice) and simmer 1 minute. Season with salt.
Recipe note<p>Add 2 Tbsp of peanut butter to coconut milk and garnish with crushed peanuts.</p>