Tonight, I’m using my ultimate stir fry recipe to make a coconut curry variation, with chicken, snap peas, carrots, and bok choy. With my recipe, you pick a protein, some vegetables, and a sauce, and with one technique, you can create hundreds of different combinations! Here’s what you’ll need:
Begin by prepping the aromatics. In every one of my stir fries, this is the same. Grated fresh ginger, minced garlic, and minced scallon whites. You need a tablespoon of each. Place in a small bowl with 1 teaspoon of oil.
Leftover fresh ginger can be peeled, wrapped, and frozen, and then grated frozen!
Next, prep the vegatables. Trim, peel, and slice to get bite size pieces, as needed. I’m using spiralized carrots, sliced baby bok choy, and snap peas. Combine them in a bowl with 1/2 cup of water.
Next the sauce. Pick your sauce and whisk the ingredients together in a measuring cup. The curry sauce contains light coconut milk, curry powder, chicken broth, a bit of salt and sugar, and if you like it extra spicy, you can add red pepper flakes.
Finally, the chicken. This procedure is the same for any protein you’re using. Cut the chicken into bite size pieces and toss in a bowl with 2 teaspoons soy sauce amd 2 teaspoons sherry. Now all the components are ready.
We like stir fry with sticky white rice, brown rice, or with thick rice noodles. I’ll be making rice noodles tonight. Place the noodles in a saucepan, cover them with very hot tap water, and then place over high heat.
Bring to a boil and cook 4 minutes. Drain and rinse under cold water.
Divide the rice noodles among servinfg bowls.
Now, heat a tablespoon of oil in a large nonstick skillet or wok. Add the chicken.
Cook, stirring frequently, until the chicken is cooked through, 4 minutes. Remove the chicken to a plate.
Place the skillet back on high heat, add the vegetables and water.
Cover immediately and cook 2 to 4 minutes… less for tender vegetables like these, and more for firmer vegetables, like green beans and broccoli.
Remove the lid and cook, stirring frequently, until the water is all evaporated and the vegetables get spotty brown. Scrape the vegetables to the back of the skillet and add the aromatics to the empty half.
Stir the aromatics until fragrant, 30 seconds, then stir them into the vegetables. Add the chicken back in, along with juice that accumulated on the plate.
Quickly re-whisk the sauce and pour it over. Cook, stirring constantly, until the sauce simmers, thickens, and coats the meat and veggies.
Serve over the rice noodles with chop sticks.
It’s so delicious!