Thai Curry Stir Fry

Coconut milk and curry paste make a great sauce and spice up a simple chicken and vegetable stir-fry. Full of fresh vegetables and lean protein, this Thai Curry Stir Fry is a delicious imitation of restaurant Thai dishes. Once the ingredients are prepped cooking only takes a few minutes, making it a perfect weeknight meal.

Thai Curry Stir Fry Recipe

Makes 4 Servings

Ingredients

• 1 tablespoon coconut oil
• 2 free-range boneless, skinless chicken breasts, raw, chopped
• ¼ cup organic vegetable broth
• 2 cups organic broccoli, chopped
• 1 cup organic cauliflower, chopped
• 1 large onion, chopped
• 6 ounces organic snow peas, strings removed
• 1 organic red bell pepper, chopped
• 1 cup organic zucchini, chopped
• 1 tablespoon fresh ginger root, minced
• 3 cloves garlic, minced
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• 2 tablespoons organic red curry paste (green or yellow can also be used)
• 1 teaspoon sea salt
• 1 can organic coconut milk
• ½ cup fresh basil leaves (optional)

Directions

1. In medium bowl, dissolve curry paste with 2 Tablespoons of the vegetable broth.  Add chicken pieces and stir well to combine.  Set aside.
2. In large skillet or wok, heat coconut oil over Medium heat.  Next, add onion, bell pepper, snow peas, broccoli, cauliflower and zucchini and stir-fry about 2 minutes.  Add ginger and garlic; stir-fry for 1 minute.  Add chicken mixture, stirring well to separate meat; cook for 3 minutes.
3. Increase heat to Medium-High.  Stir in coconut milk, coriander, red pepper flakes, sea salt and remaining chicken broth.  Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.  Uncover and cook for 1 minute to reduce any liquid.
4. Remove from heat. Stir in basil leaves.  Serve.