Coconut Curry Chicken Stir Fry

• Chicken breast

  8.8 oz
• Broccoli florets

  1.5 cups
• Red bell pepper

  1 unit
• Carrots

  2 unit
• Snow peas

  3.5 oz
• Garlic

  2 cloves
• Fresh ginger

  1 inch
• Full-fat coconut milk

  13.3 tbsp
• Red curry paste

  2 tablespoons
• Soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Lime juice

  1 tablespoon
• Vegetable oil

  1 tablespoon

All Steps

1. 1

   Prepare all ingredients: Cut chicken into bite-sized pieces. Chop broccoli into florets. Slice bell pepper and carrots into thin strips. Mince garlic and grate fresh ginger.

2. 2

   Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.

3. 3

   Add carrots and broccoli to the wok and stir-fry for 3-4 minutes until slightly tender-crisp.

4. 4

   Add bell pepper, snow peas, minced garlic, and grated ginger. Stir-fry for another 2-3 minutes.

5. 5

   In a small bowl, whisk together coconut milk, red curry paste, soy sauce, brown sugar, and lime juice.

6. 6

   Pour the sauce into the wok with the vegetables. Bring to a gentle simmer.

7. 7

   Return the cooked chicken to the wok. Stir to coat everything evenly with the sauce. Cook for 2-3 minutes more, allowing the sauce to thicken slightly and flavors to meld.

8. 8

   Serve immediately over steamed jasmine rice if desired.