Recipe by greystonecooks
"Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread."
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skinless, boneless chicken breast halves, thinly sliced
onion, finely chopped
carrots, thinly sliced
crushed red pepper flakes
curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can
We enjoyed this very much. We used lite coconut milk. Next time we will add more than 1/2 t curry because we really like it.
It smells delicious and was exactly what I was looking for in terms of a curried dish. Unfortunately it was a little low on flavor once we were actually eating it. I'm still not sure what exactly to add but preferably something that will add a more savory or salty edge.
This was so delicious, I simply made it as a main dish and steamed up some green beans to serve with it. I would have licked my plate if I didn't have any class- the coconut makes such a rich and creamy sauce for this dish!
Tasty. Served to dinner guests with basmati rice and had rave reviews. I wasn't thrilled with it but I certainly liked it. I might make it again.
A blend of delicious flavours. Delicate coconut, with a nice zing on the lips from the chilli pepper flakes.
I whipped up this recipe for two in 45 minutes.
I substituted the cumin seeds with a 1/2 tsp. of cumin powder. I added half the chopped onions and half minced garlic in with it to give more flavour to the chicken. I cooked the chicken most of the way before adding the oil and veggies (tip: along with the carrots, I added broccoli crowns. It holds in the flavours really well!)
For the spices I skipped the cinnamon, added an extra dash of pepper flakes, and upped the curry powder to 2 tsp. I also substituted the salt with lemon pepper then poured in the coconut milk right away so the flavours could blend as it simmered.
5 stars, I couldn't believe how easy it was. Next time, I'll try fresh coriander/ cilantro garnish.
This was delicious! I made it because I had pretty much all the ingredients. If you don't, it's going to be a pricey meal because there are a lot of ingredients. We served it with brown rice, but was also really tasty in a wrap. Tip on ginger: We keep ours in our freezer and it has lasted months! We bring it out for our favorite Thai meals. I think it's also a little easier to grate when frozen ;)
very good recipe...i tried it today, made no adjustments and it came out just perfect
Perfect mix of sweet and spicy!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Chicken Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 657
** Calories from Fat: 408
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