Larry Poirier’s Thai Chicken Stir-Fry with Peppers in Coconut Milk
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Add 2 Tbsp of peanut butter to coconut milk and garnish with crushed peanuts.
|Per 360 g serving||Amount|
|Saturated Fat||15 g|
|Per 360 g serving||% Daily Value|