Vietnamese · Dinner
Curry Spiced Chicken Stir Fry
Chicken thigh strips wok-seared with curry powder, turmeric, garlic, and ginger, tossed with onion, bell pepper, and carrot in a fish sauce and coconut milk glaze. Finished with scallion and cilantro over steamed rice, this stir-fry balances warm spice against sweet coconut and salty fish sauce depth.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
455Calories
40.2gProtein
18.9gFat
34.6gCarbs
8.7gSugar
3.4gFiber
1010mgSodium
193mgChol
6.9gSat Fat
790mgPotassium
65mgCalcium
3.1mgIron
0.5mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the chicken thigh into thin strips and pat dry. Slice the onion, bell pepper, and carrot into thin strips for even cooking.
2
Heat the vegetable oil in a wok over medium heat and stir in the curry powder, turmeric, garlic, and ginger for 30 seconds until fragrant and golden.
3
Turn heat to high, add the chicken strips, and sear for 4 minutes, stirring frequently, until golden at the edges and cooked through.
4
Add the onion, bell pepper, and carrot to the wok and stir-fry over high heat for 3 minutes until bright and just tender-crisp.
5
Pour in the coconut milk, fish sauce, and sugar, and toss over medium-high heat for 2 minutes until the sauce clings in a light glaze.
6
Plate
Spoon the stir-fry over the jasmine rice and scatter the scallions and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken thigh
- 3 tsp3 tsp curry powder
- 1 tsp1 tsp turmeric-ground
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 11 onion
- 11 bell pepper
- 11 carrot
- 4 tbsp4 tbsp coconut milk
- 3 tsp3 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- a small handful of cilantro leaves
- 1 1/3 cup210g cooked jasmine rice, to serve
