Name: Larry Poirier’s Thai Chicken Stir-Fry with Peppers in Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 lb boneless, skinless chicken breasts, cut into strips; 1 can coconut milk, unsweetened; 1 1/2 tsp Thai curry paste; 1 red pepper, large, cut into 1/4-inch wide strips; 1 green pepper, large, cut into ¼ -inch-wide strips; 1 onion, medium, thinly sliced; 1 tbsp brown sugar; 1 tbsp fish sauce; 1 cup tomatoes, seeded, chopped; 1/3 cup basil, fresh, chopped; 1 tbsp lime juice, fresh

Stir-Fry
Thai
Dinner
Quick 'n' Easy
Breast

Prepping10min

Cooking15min

Resting—min

Servings4

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Nutrition informationThis recipe contains 29 gr protein

Ingredients

Imperial

Metric

Showing ingredients in imperial

Chicken part(s)

1 lbboneless, skinless chicken breasts, cut into strips
1 can coconut milk, unsweetened
1 1/2 tspThai curry paste
1 red pepper, large, cut into 1/4-inch wide strips
1 green pepper, large, cut into ¼ -inch-wide strips
1 onion, medium, thinly sliced
1 tbspbrown sugar
1 tbspfish sauce
1 cuptomatoes, seeded, chopped
1/3 cupbasil, fresh, chopped
1 tbsplime juice, fresh

Step by step

Bring ¼ cup (60 mL) coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.

Add bell pepper and onion; sauté 5 minutes.

Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes.

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>

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