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Nutrition info

AmountPer 360 g serving
  • Calories330
  • Protein29 g
  • Fat18 g
  • Saturated fat15 g
  • Carbohydrates16 g
  • Fibre2 g
  • Sugars9 g
  • Cholesterol65 mg
  • Sodium430 mg
% Daily ValuePer 360 g serving
  • Potassium24
  • Calcium6
  • Iron20
  • Vitamin A15
  • Vitamin C170
  • Vitamin B653
  • Vitamin B1223
  • Folate18
  • Magnesium
  • Zinc19
Food prep tip

Larry Poirier’s Thai Chicken Stir-Fry with Peppers in Coconut Milk

  • Stir-Fry
  • Thai
  • Dinner
  • Quick 'n' Easy
  • Breast
Prepping10min
Cooking15min
Restingmin
  • 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>