Coconut Curry Stir Fry Recipes

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COCONUT CURRY CHICKEN (OR TOFU) STIR FRY



Coconut Curry Chicken (or Tofu) Stir Fry image

This is a delicious and easy Thai inspired recipe I use alot! The chicken can be replaced with firm tofu for a vegetarian/vegan alternative.

Provided by Emma Fogt

Categories     Dinner     Main Dish

Number Of Ingredients 12

14 oz coconut milk
2 tsp curry powder
1 Tbs corn starch
1 Tbs brown sugar
1/2 tsp sea salt
3 Tbs peanut oil (canola oil may be substituted for a peanut-free option)
1 lb chicken breast, diced (tofu may be substituted here for a vegetarian option )
1 whole red bell pepper, sliced
lb green beans (small green beans, topped and tailed)
1 tbs ginger, grated
1/4 cup cashews (optional) (whole, salted cashews, toasted )
1/4 cup fresh basil, slivered (for garnish- the basil leaves can be rolled and cut into slivers or "chiffonade" the basil.)

Steps:

  • Whisk together first 5 ingredients in a small bowl; set aside.
  • Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove the chicken from the pan; cover and keep warm.
  • Heat remaining 1 Tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add the ell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
  • Whisk reserved sauce mixture, and add to wok with the vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice.

PALEO COCONUT CURRY STIR FRY



Paleo Coconut Curry Stir Fry image

This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!

Provided by Chris Denzer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 13

1 ½ cups coconut milk
1 tablespoon minced ginger
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon oyster sauce
2 teaspoons minced garlic
½ teaspoon chile-garlic sauce (such as Sriracha®)
2 tablespoons white sugar or sugar substitute
1 tablespoon avocado oil
1 pound chicken breast, cut into bite-sized pieces
½ onion, sliced
1 ½ teaspoons curry powder
2 cups broccoli florets

Steps:

  • Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
  • Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
  • Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 24.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 17.1 g, Sodium 387.1 mg, Sugar 8.5 g

COCONUT CHICKEN STIR FRY



Coconut Chicken Stir Fry image

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.

Provided by greystonecooks

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Melt butter in large frying pan over medium heat.
  • Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  • 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.
  • Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  • 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.
  • Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

CURRIED TOFU STIR-FRY WITH COCONUT SAUCE



Curried Tofu Stir-Fry With Coconut Sauce image

Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste.

Provided by Primordial

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 17

1 cup coconut milk
1/2 cup vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
3 scallions, sliced
1 tablespoon grated gingerroot
1 tablespoon water
2 teaspoons curry powder or 2 teaspoons curry paste
3 tablespoons vegetable oil
1 (14 ounce) package extra firm tofu, patted dry and cut into 3/4-inch cubes
salt and pepper
1 large red onions or 1 large vidalia onion, halved and cut into bite size wedges
1 red bell pepper, stemmed, seeded and cut into 1/2 inch strips
2 carrots, sliced 1/4-inch thick
12 ounces snow peas or 12 ounces sweet peas

Steps:

  • For the sauce: whisk together the first five ingredients.
  • For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
  • Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
  • Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
  • Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
  • Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 682.8, Fat 36, SaturatedFat 18.3, Sodium 285.4, Carbohydrate 79, Fiber 8.1, Sugar 63.7, Protein 17.2

PF CHANG'S COCONUT CURRY VEGETABLES



Pf Chang's Coconut Curry Vegetables image

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!

Provided by Wish I Could Cook

Categories     Soy/Tofu

Time 40m

Yield 1 stir fry, 2 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

  • Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
  • Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
  • Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
  • Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
  • Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
  • Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
  • Add the peanuts.
  • Serve with rice, noodles, or a warm loaf of bread.
  • Use a milder or hotter curry powder to vary the spice.
  • For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6

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