Coconut Chicken Stir Fry Recipe

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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.

—Anne J.

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Most Helpful Critical Review

Dec 29, 2012

Quick/easy weeknight meal. Good, not great flavor blend, since I had to tone down the spice for "sensitive" palates/wimps, so that might have been the issue, so will try it again with more curry/cayenne.

—VALISME

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42 Ratings

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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!

—lindsaymarie

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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.

—Kate

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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!

—Stephbydesign

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Apr 28, 2012

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

—miss kay

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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 ;)

—Tiffany

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Jun 14, 2012

Perfect mix of sweet and spicy!

—jastoltz

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Nutrition

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
253 mg
10%

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

Nutritional Information

Coconut Chicken Stir Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 657
Calories from Fat: 408

% Daily Value *
Total Fat 45.3g 70 %
Saturated Fat 28.5g 143 %
Cholesterol 160mg 53 %
Sodium 253mg 10 %
Potassium 851mg 24 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 3.6g 14 %
Protein 50.6g 101 %
** Sugars 5.1g
Vitamin A 141 %
Vitamin C 14 %
Calcium 11 %
Iron 60 %
** Thiamin 19 %
Niacin 245 %
Vitamin B6 70 %
Magnesium 38 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.