Coconut Chicken Stir Fry Recipe -
Coconut Chicken Stir Fry Recipe
  • READY IN 55 mins

Coconut Chicken Stir Fry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Melt butter in large frying pan over medium heat.
  2. Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  3. Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
  4. Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  5. Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
  6. Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2012

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.

Most Helpful Critical Review
Jan 10, 2013

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.

Jun 21, 2012

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!

Jun 19, 2012

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.

Jan 03, 2013

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. Yummy!

Dec 02, 2012

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 ;)

Apr 28, 2012

very good recipe...i tried it today, made no adjustments and it came out just perfect

Jun 14, 2012

Perfect mix of sweet and spicy!


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  • Calories
  • 657 kcal
  • 33%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 45.3 g
  • 70%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 50.6 g
  • 101%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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