Fiery Coconut Chicken Stir-fry
Description
This Fiery Coconut Chicken Stir-fry is a vibrant and flavorful dish that combines tender chicken pieces with the richness of coconut milk and a spicy kick from chili and aromatic spices. It’s a perfect balance of creamy, spicy, and savory, making it ideal for a quick weeknight dinner or a special meal when you want something exciting. The coconut milk adds a silky texture that tames the heat just enough while keeping the dish packed with bold flavors.
Ingredients
Chicken & Marinade:
500g (1.1 lbs) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp fish sauce (optional)
1 tsp cornstarch
1 tbsp lime juice
Sauce & Stir-fry:
1 tbsp vegetable oil or coconut oil
1 medium onion, sliced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1-2 red chili peppers, sliced (adjust for heat preference)
1 red bell pepper, thinly sliced
1 cup coconut milk (full fat for creaminess)
1 tbsp red curry paste (adjust for spiciness)
1 tsp turmeric powder
1 tbsp brown sugar or palm sugar
Salt to taste
Fresh cilantro and chopped green onions for garnish
Cooked jasmine rice or noodles to serve
Instructions
Marinate the chicken:
In a bowl, mix the chicken pieces with soy sauce, fish sauce, cornstarch, and lime juice. Let it marinate for at least 15 minutes to tenderize and flavor the meat.
Prepare the stir-fry base:
Heat oil in a large skillet or wok over medium-high heat. Add the onion, garlic, ginger, and sliced chili peppers. Stir-fry for 2-3 minutes until fragrant.
Cook the chicken:
Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes until the chicken is browned and cooked through.
Add vegetables & sauce:
Toss in the sliced bell pepper. Stir to combine. Add red curry paste, turmeric powder, and brown sugar. Stir well to coat the chicken and vegetables with the spices.
Add coconut milk:
Pour in the coconut milk, stirring gently. Bring to a simmer and let it cook for 3-5 minutes until the sauce thickens slightly.
Final seasoning:
Taste and adjust salt or sugar as needed. If you want more heat, add some chili flakes or extra sliced fresh chilies.
Serve:
Garnish with fresh cilantro and chopped green onions. Serve hot over steamed jasmine rice or noodles.
Nutritional Information (per serving, serves 4)
Nutrient Amount
Calories ~350 kcal
Protein 30 g
Carbohydrates 12 g
Fat 18 g
Saturated Fat 12 g
Fiber 2 g
Sugar 6 g
Sodium 600 mg
Note: Nutritional values can vary depending on exact ingredients and portion sizes.
Total Time
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Q&A
Q1: Can I use chicken breast instead of thighs?
A1: Yes! Chicken breast works fine, but thighs tend to stay juicier and more flavorful in stir-fries.
Q2: How spicy is this dish?
A2: The heat level depends on the amount of chili and curry paste used. You can reduce or increase the red chili and curry paste to suit your preference.
Q3: Can I make this dish vegan or vegetarian?
A3: Absolutely. Substitute chicken with tofu or tempeh and replace fish sauce with soy sauce or tamari.
Q4: What can I serve this with?
A4: Jasmine rice, basmati rice, or rice noodles are excellent choices to soak up the delicious sauce.
Q5: How do I store leftovers?
A5: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.