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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
A Thai style chicken stir fry loaded with vegetables in a red curry coconut broth, and served over creamy coconut rice. Packed with flavor! —Dash of Amy
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Ingredients
- Chicken & Vegetables
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4
chicken breasts, cubed
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2 tablespoons
olive oil, divided
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1/4 teaspoon
black pepper
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1/2 teaspoon
salt
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1/2
large onion, diced
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2
stalks celery, sliced thin
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1
red pepper, diced
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1/2
head cauliflower florets
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4
garlic cloves, minced
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2
large carrots, sliced
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1
zucchini, sliced, then halved
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1 ounce
can coconut milk
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3/4 cup
chicken broth
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2 tablespoons
red curry paste
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2 teaspoons
salt
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1/2 teaspoon
pepper
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10
fresh basil leaves, finely chopped
- Creamy Coconut Rice
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2 cups
jasmine rice
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2
cans coconut milk
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1 teaspoon
salt
Directions
- Chicken & Vegetables
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Heat a deep skillet over medium heat, and add one tablespoon of olive oil, chicken breast, salt and pepper.
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Cook until done stirring often, about 4-5 minutes.
Transfer to a plate.
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Add 1 tbsp olive oil to the same pan, and add all of the vegetables mixing well.
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Cook until the cauliflower is fork tender, about 5-7 minutes.
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Add the coconut milk, chicken broth, red curry paste, salt and pepper.
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Bring to a boil, then reduce to simmer, add the chicken back, and cook an additional 2-3 minutes.
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Sprinkle with fresh basil.
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Serve over creamy coconut rice.
- Creamy Coconut Rice
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PLace rice, coconut milk, and salt in a medium saucepan, and bring to a boil.
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Reduce heat to low, and cook until all liquid is absorbed, about 15 minutes.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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