If you are a fan of red thai curry, then this stir fry loaded with veggies is sure to be a winner in your home! The sauce of this stir fry is a concentrated version of a red curry with flavors of coconut cream shining through. You can add ay combination of veggies you like, though I do think these ones go really well together. This is a one pan (wok) meal! There is no separate frying or boiling required, and it literally comes together as a complete meal in one pan. I highly recommend you try this one out, because it is a favorite of mine!
If you like you can pair this with noodles or white jasmine rice, but we like to eat it as it is.
Thai Chicken & Coconut Stir Fry
A stir fry that is sure to tingle your taste buds with strong thai flavors .
- 1 Kg boneless chicken thighs cut into strips
- 1 cup Oyster sauce
- 2 cups snow peas
- 2 cups broccoli cut into florets
- 10 pieces baby corn
- 2 cups bell peppers (red, orange, green, yelllow)
- 1 cup cabbage sliced
- 6 garlic cloves minced
- 2 spring onions chopped (green and whites seperately)
- 1 heaped tsp red chili flakes
- 2 -3 Thai bird chili chopped (optional)
- 2 tsp heaped Thai red curry paste
- 400 ml coconut cream can
- 2 handfuls Fresh Thai sweet basil leaves
- 3 Tbsp Sesame oil
- Olive oil
- Take the chicken thighs and add in the oyster sauce and let it marinate for 30 minutes.
- In a wok set to medium high flame, add olive oil and wait till it is nice and hot. Add garlic, the white part of the spring onions, red chili flakes, and thai bird chilli if you are using that and stir fry for a minute.
- Next add in the Thai red curry paste and fry for another couple minutes. Add in the half the coconut cream and cook it for a few minutes. Then add the rest and cook further till the oil separates and comes on top. By this time the mixture should have cooked down to half of what you started with.
- Next add in your marinated chicken keeping the flame on medium high and stir till the chicken is cooked – about 8-10 minutes. Add in your fresh basil leaves and let them wilt.
- Next add in all the vegetables and mix well. Do not over cook the vegetables. Let them have a crunch to them. 6.Adjust seasonings.
- Top with spring onions (green portion) and sesame oil and turn the heat off.
- This should be served hot, while the vegetables are still crisp and vibrant.
If you would like to see a step by step tutorial, please go check out my Instagram highlights.