Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.Yield
4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)
Ingredients
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
Preparation
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.
Nutritional Information
Calories:271 (28% from fat)
Fat:8.4g (sat 2.2g,mono 1.6g,poly 3.4g)
Protein:29.7g
Carbohydrate:19.6g
Fiber:2.9g
Cholesterol:66mg
Iron:2.2mg
Sodium:767mg
Calcium:43mg
Thai cooking@home
by cooking lover
