Red Coconut Curry Chicken Stir-Fry

Chicken, Sauce, Stir Fry, Thai

We love stir fry and used to make stir fry ALL the time at 13 Beaver and 70 Florence. Here is to those great times at Clark!

I got this recipe for stir fry’s from Women’s day magazine. Don’t ask me why I received this magazine in the first place. It just started arriving one day. (

1 lb of Protein- Chicken in this case
1 medium sized onion chopped
4 cups of vegetables
2 Tbsp Cornstarch
Oil for cooking (Peanut, Sesame, Canola, etc…)

14 oz can light coconut milk
2 Tbsp brown sugar
1 Tbsp red curry paste
1/4 cup of chopped cilantro or mint
1/4 tsp of salt

Finishing touches:
Cashews, peanuts, or almonds
Crushed red pepper
Toasted sesame seeds
Cilantro or Mint
Thinly sliced scallions
Bean sprouts

Rice or noodles.
Red Coconut Curry Sauce:
Whisk a 14 oz can light coconut milk together with 2 Tbsp brown sugar, 1 Tbsp red curry paste (modify based on your taste), 1/4 cup of chopped cilantro or mint, and 1/4 tsp of salt. I used both cilantro and dried mint. Whisk until blended.

Take about 1 Lb of chicken (or another protein) and put in a zip lock bag with 2 Tbsp cornstarch and shake to coat. Add some salt and pepper for additional taste if you want.

Add chicken to a skillet and stir-fry over medium-high heat for about 3-5 minutes until cooked through. Remove to a plate.

Add 2 tsp of oil to skillet. Add the onion to the skillet and cook until translucent. Add the four cups of vegetables and stir-fry for another 3-5 minutes until crisp-tender.

Add sauce to skillet and bring to simmer. Add the chicken; simmer 1 to 2 minutes until sauce thickens and coats the mixture. You can add a little extra cornstarch to thicken the sauce.


Serve with rice or noodles and top with one of the finishing touches.


3 thoughts on “Red Coconut Curry Chicken Stir-Fry

  1. Great Blog! I enjoyed reading it.

    I can imagine seeing you both talking and talking and laughing over the cooking together…

    And NOW ……..I have a lot of new cooking recipes to try….

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