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

This simple stir-fry boasts delicious flavour thanks to Thai curry paste and coconut milk. For an extra hit of Thai flavour, cook rice in coconut milk to serve alongside.
Serves: 4
Prep Time: 10 min
Cook Time: 15 min


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

Food Safety

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.


  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.

Helpful Tip

Add 2 Tbsp of peanut butter to coconut milk and garnish with crushed peanuts.

Nutrition Info

Per 360 g serving Amount
Protein29 g
Fat18 g
Saturated Fat15 g
Carbohydrate16 g
Fibre2 g
Sugar9 g
Cholesterol65 mg
Sodium430 mg
Per 360 g serving % Daily Value
Vitamin A15
Vitamin C170
Vitamin B653
Vitamin B1223