This easy stir-fry recipe is perfect for dinner tonight. Green curry paste gives this chicken dish heat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.

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  • Coat a wok or large nonstick skillet with cooking spray; heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

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  • Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.

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  • Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.

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  • Serve chicken mixture over rice. Sprinkle with coconut and cilantro.

Nutrition Facts

344 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 81 mg cholesterol; 445 mg sodium. 336 mg potassium; 37 g carbohydrates; 4 g fiber; 5 g sugar; 21 g protein; 0 g trans fatty acid; 146 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 2 mg iron;

Reviews (1)

34 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
08/19/2017
This recipe is excellent. I used lemongrass and a little lemon zest and shrimp instead of chicken. I was out of brown rice so I used jasmine. My first course was summer rolls and for dessert I made white Russians using cashew milk rather than cream and dusted the glasses with cinnamon. Everyone gave the meal 5 stars!